User Manual

Barbecue Guide
The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather
than rules. Cooking times and temperatures are affected by factors such as altitude, wind,
outside temperature, how much food you are cooking and how well done you like your food.
Direct cooking: Barbecue steaks, fish fillets, boneless chicken pieces and vegetables using the
direct method for the time given on the chart, turning once, halfway through cooking (except for
scallops in shell and oysters).
Indirect cooking: Roast whole poultry, bone in poultry pieces, roast meats, whole fish and other
thicker cuts using the indirect method. There is no need to turn the food. Cooking times for beef
and lamb are for MEDIUM unless otherwise noted. Let roasts and larger cuts of meat rest for 10
to 15 minutes before carving.
To calculate the cooking times for any roast (without a cavity, i.e poultry), measure the thickness
and calculate 1 minute per millimetre. For example, if the roast is 90mm thick, cook it for 90
minutes. If you want your roast to be well done, you will need to add 20% (or 18 minutes) to the
cooking time. On the other hand, if you want it rare, you will need to deduct 20% (or 18 minutes).
BEEF
Cut Thickness/weight Approximate cooking time & method
Bolar Roast, whole,
boneless
2kg (80-100mm
thick)
80 to 100 minutes roast/indirect medium heat (190-230°C)
Burger, minced beef 2cm thick 8 to 10 minutes grill/direct medium-high heat (200-260°C)
Kebab 3cm cubes 6 to 7 minutes grill/direct high heat (250-290°C)
Rib roast (prime
rib), with bone
3kg (100-120mm
thick)
1¾ to 2 hours roast/indirect medium heat (190-230°C)
Steak: rump,
porterhouse,
rib-eye, T-bone or
fillet
2cm thick 4 to 6 minutes grill/direct high heat (250-290°C)
2.5cm thick 6 to 8 minutes grill/direct high heat (250-290°C)
3cm thick 8 to 10 minutes grill/direct high heat (250-290°C)
4cm thick
14 to 21 minutes total: 4 to 6 minutes grill/direct high
heat (250-290°C), 10 to 15 minutes roast/indirect
medium heat (190-230°C)
LAMB
Cut Thickness/weight Approximate cooking time & method
Burger, lamb mince 2cm thick 8 to 10 minutes grill/direct medium-high heat (200-260°C)
Chop or cutlet: loin
or chump (trimmed,
if un-trimmed use a
hotplate)
2cm thick 4 to 6 minutes grill/direct medium-high heat (200-260°C)
2.5cm thick 6 to 8 minutes grill/direct medium-high heat (200-260°C)
Leg of lamb, bone in
1.8kg to 2.3kg (approx.
thickness 80-100mm)
1½ to 2 hours roast/indirect medium heat (190-230°C)
Leg of lamb,
boneless, rolled
1.25–1.5kg (approx.
thickness 80-100mm)
1½ to 2 hours roast/indirect medium heat (190-230°C)
Leg of lamb,
butterflied
1.5–1.75kg
30 to 45 minutes total: sear 10 to 15 minutes grill/direct
medium-high heat (200-260°C), cook 20 to 30 minutes
roast/indirect medium heat (190-230°C)
Rack of lamb 500–750g 25 to 35 minutes roast/indirect high heat (220-260°C)
Shoulder, boneless,
rolled
1.25-1.5kg 6 to 7 hours low and slow/indirect very low heat (110-130°C)