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7.2
GRILL TIMES AND INSTRUCTIONS
RED MEAT
PORK
POULTRY
FISH AND
SHELLFISH
VEGETABLES
7.3
GRILLING TIPS
•
Grill steaks, fish fillets, boneless chicken breast pieces and vegetables
using the direct method and times as indicated in the table (or until desired
cookedness), and turn the food over halfway through the grilling time.
•
Grill roasts, whole chickens, pieces of bone-in chicken, whole fish and thick
er slices (meat etc.) using the low temperature as indicated in the table (or
until a direct-readable thermometer registers the desired internal
temperature).
EN
THICKNESS/WEIGHT
2cm thick
New York
2,5cm thick
Stripe-biefstuk, entrecote,
STEAK;
5cm thick
lendebiefstuk, T-bone Steak
en fillet mignon
0,7 - 1 kilo, 2cm thick
2cm thick
FLANKSTEAK
1,4 tot 1,8 kilos
MINCE BURGER
BEEF TENDERLOIN
85 grams
fresh
2cm thick
BRADWURST;
3 - 4 cm thick
with or without bone
CUTLET;
baby-back-
1,4 - 1,8 kilos
ribs, spareribs, farming
RIB PIECES;
style, with bone
0,5 kilos
FRICANDO
170 tot 277 grams
boneless, skinless
CHICKEN BREAST;
113 grams
boneless, skinless
CHICKEN TIGH;
85 to 170 grams
with bone, mixed
PIECES OF CHICKEN:
1,8 to 2,25 kilos
very
0,7 to 0,9 kilos
CHICKEN;
4,5 to 5,5 kilos
ROAST CHICKEN
whole turkey, unfilled
TURKEY:
0,6 tot 1,25 cm thick
2,5 tot 3 cm thick
halibut, red snapper, salmon,
FISH FILET OF MOOT ;
sea bass, swordfish, tuna
0,5 kilos
very
1,4 kilos
FISH;
14 grams
1,25 cm thick
SHRIMP
on the flash
ASPARGUS
peeled
CORN
shiitake of mushroom
portobello
MUSHROOM
halved
1,25 cm paste
ONION
very
1,25 cm paste
POTATO
ESTIMATED TOTAL GRILLING TIME
4 to 6 minutes direct high heat
6 to 8 minuten direct high heat
14 to 18 minutes 6 to 8 minutes on direct
high heat and grill on indirect high heat for 8 to
10 minutes
8 to 10 minutes direct medium high heat
8 to 10 minutes direct medium high heat
45 to 60 minutes 15 minutes over direct medium heat and grilled over
indirect medium heat for 30 to 45 minutes over indirect medium heat
20 to 25 minutes direct low heat
6 to 8 minutes direct high heat
10 to 12 minutes 6 minutes on direct high heat scorch and grill
on indirect high heat for 4 to 6 minutes
1½ to 2 hours indirect medium-high heat
30 minutes 5 minutes on direct high heat scorch and
grill on indirect medium-high heat for 25 minutes
8 to 12 minutes direct medium high heat
8 to 10 minutes direct medium high heat
36 to 40 minutes 6 to 10 minutes on direct low
heat and 30 minutes over indirect medium heat
1 to 1¼ hours indirect medium high heat
60 to 70 minutes indirect medium high heat
2 to 2½ hours indirect medium high heat
3 to 5 minutes direct medium high heat
10 to 12 minutes direct medium high heat
15 to 20 minutes indirect medium high heat
30 to 45 minutes indirect medium high heat
2 to 4 minutes direct high heat
6 to 8 minutes direct medium high heat
25 to 30 minutes direct medium high heat
10 to 15 minutes direct medium high heat
8 to 10 minutes direct medium high heat
10 to 15 minutes direct medium high heat
35 to 40 minutes indirect medium high heat
8 to 12 minutes direct medium high heat
45 to 60 minutes indirect medium high heat
9 to 11 minutes 3 minutes to boil and 6 to 8 minutes
over direct medium heat
52
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