User Manual

POULTRY
Cut Thickness/weight Approximate cooking time & method
Burger, Chicken
mince
2cm thick 10 to 14 minutes grill/direct medium-high heat(200-260°C)
Chicken breast,
boneless, skinless
175–225g, whole 10 to 12 minutes grill/direct medium-high heat (200-260°C)
Chicken drumstick 75–115g
23 to 35 minutes total: 3 to 5 minutes grill/direct
medium-high heat (200-260°C), 20 to 30 minutes roast/
indirect medium heat (180-230°C)
Chicken thigh,
bone in
140–175g 20 to 24 minutes grill/direct medium heat (180-230°C)
Chicken thigh,
boneless, skinless
115g 8 to 10 minutes grill/direct medium-high heat (200-260°C)
Chicken, whole 2–2.5kg 1¼ to 1½ hours roast/indirect medium heat (190-230°C)
Chicken, maryland 300–340g
23 to 35 minutes total: 3 to 5 minutes grill/direct
medium-high heat (200-260°C), 20 to 30 minutes roast/
indirect medium heat (190-230°C)
Chicken wing 70–75g 25 to 35 minutes roast/indirect medium heat (190-230°C)
Duck breast,
boneless
300–340g
20 to 25 minutes roast/indirect medium heat (190-230°C),
sear skin side down only for 2 minutes grill/direct medium-
high heat (200-260°C)
Duck, whole 1.6-2.2kg 1 to 1¼ hours roast/indirect high heat (220-260°C)
Turkey breast,
boneless, rolled
1-1.2kg 1 to 1¼ hours roast/indirect medium heat (190-230°C)
PORK
Cut Thickness/weight Approximate cooking time & method
Belly, pork (bone in/
boneless)
1.5kg, 5-6cm thick
50 to 60 minutes roasting/indirect medium heat (190-
230°C)
Burger, pork
minced
1cm thick 8 to 10 minutes grill/direct medium-high heat (200-260°C)
Chop/ cutlet: rib, loin
or shoulder (bone-
less or bone in)
2cm thick 6 to 8 minutes grill/direct medium-high heat (200-260°C)
2.5-3cm thick 8 to 10 minutes grill/direct medium-high heat (200-260°C)
Leg of Ham,
smoked, bone in
3.5kg 1½ to 2 hours roast/indirect medium-low heat (150-180°C)
Loin roast, bone in
1.5–2.5kg (90-
110mm)
1½ to 2 hours roasting/indirect medium heat (190-230°C)
Loin roast, bone-
less, rolled
1.75kg (90-110mm) 1½ to 2 hours roasting/indirect medium heat (190-230°C)
Pork shoulder,
bone in
3kg 8 to 10 hours low and slow/indirect very low heat (110-130°C)
Ribs, baby back 700g–1kg 3 to 4 hours low and slow/indirect very low heat (110-130°C)
Ribs, St Louis 1.25–1.75kg 3 to 4 hours low and slow/indirect very low heat (110-130°C)
Sausage, fresh 75g 10 to 15 minutes grill/direct medium-high heat (200-260°C)