Installation manual

48
English
Food Size/Weight
Set temperature
(in °C)
Approximate
barbecueing
time
Core tempera-
ture (in °C)
Beef
Steaks 2cm thick 230° - 344°
3 - 4min/side
4 - 5min/side
5 - 7min/side
Rare 62°
Medium 72°
Medium/well
done 76°
Shish kebabs 2.5cm cubes 230° - 344° 3 - 4min/side 62° - 72°
Hamburgers 1.2cm thick 230° - 344°
3min/side
4 - 5min/side
5 - 7min/side
Medium 72°
Medium/well
done 76°
Well done 82°
Roasts
Rolled joint (ind. heat)
Roast beef (ind. heat)
1.8 - 2.7kg
1.6 - 1.8kg
176°
40 - 48min/kg
48 - 52min/kg
62° - 72°
Fillet
Half 0.9 - 1.4kg
Whole 1.8 - 2.7kg
176°
10 - 12min/side
12 - 15min/side
Rare 62°
Medium 72°
Ham
Completely cooked
(indirect heat)
Any size 176° - 190° 19 - 21min/kg 60°
Par-cooked
(indirect heat)
Whole 4.5 - 6.4kg
Half 2.3 - 3.2kg
Portion 1.4 - 1.8kg
176° - 190°
26 - 30min/kg
30 - 36min/kg
69 - 75min/kg
72° - 76°
Lamb
Chops, shoulder, loin or
ribs
2.5cm thick 176° - 190° 5min/side 62° - 72°
1RC?IQjJJCRMPJCE 2.5cm thick 176° - 190° 5min/side 62° - 72°
Shish kebabs 2.5cm cubes 176° - 190° 4min/side 62° - 72°
Mince burgers 120g, 1.2cm thick 232° - 344° 3min/side Medium 72°
Pork, fresh
Chops, on or off
the bone
2cm thick
4cm thick
232° - 344°
3 - 4min/side
7 - 8min/side
Medium 72°
Fillet 0.2 - 0.7kg 232° - 344°
15 - 25min
in total
Medium 72°
Ribs * See smoker instructions for pork *
Mince burgers 1.2cm thick 232° - 344° 4 - 5min/side Medium 72°