Roesle MAGNUM PRO G4-S handleiding
Handleiding
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English
• Take the roast meat or poultry off the barbecue about 5 minutes before it reaches the desired core
temperature. Then leave it to rest for about 10 minutes before cutting it so that the juices run back into
the meat.
The following information for pieces, thickness, weight and grilling times are guidelines only and not
binding. Grilling times are inuenced by height, wind, outside temperature and the desired way the food is
to be done.
Grill steaks, sh llets, boneless chicken pieces and vegetables using the direct method for the time shown
in the table or according to taste and turn the food once halfway through cooking.
Grill joints, poultry with bones, whole sh and thick cuts using the indirect method using the times
shown in the table as a guide. Alternatively a roasting thermometer can be used that shows the desired
temperature. Grill times for beef are for medium, unless otherwise stated.
The approximate cooking times relate to meat at a fridge temperature of 7°C.
If you work with higher barbecue temperatures, we recommend that you do not apply marinades to the
meat
until the last 15 to 30 minutes of cooking time so as to prevent excessive browning or burning.
Food Thickness/Weight Barbecuing time Temperature
Beef
Steak: New York, Porterhouse, rib, T-Bone
or llet
2 cm thick 4 – 6 minutes with direct, high heat
4 cm thick 10 – 14 minutes with direct, high heat
4 cm thick 6 – 8 minutes Sear and then barbecue for
8 – 10 minutes with indirect
heat at high setting
5 cm thick 14 – 18 minutes with direct, high heat
5 cm thick 6 – 8 minutes Sear and then barbecue for
8 – 10 minutes at high setting
Flank steak 500 g to 700 g,
2 cm thick
8 – 10 minutes with direct, high heat
Pork
Chops, with or without bones 2 cm thick 6 – 8 minutes with direct, high heat
2.5 cm thick 8 – 10 minutes with direct, medium heat
Spare ribs, suckling pigs 0.45 kg – 0.90 kg 3 – 4 minutes with direct, low heat
Ribs, spare ribs 0.9 kg – 1.35 kg 3 – 6 with direct, low heat
Country-style ribs with bones 1.36 kg – 1.81 kg 1.5 – 2 hours with direct, medium heat
Poultry
Boneless, skinless chicken breast 170 g – 230 g 8 – 12 minutes with direct, medium heat
Boneless, skinless chicken thighs 120 g 8 – 10 minutes with direct, high heat
Chicken breast with bones 280 g – 350 g 30 – 40 minutes Medium heat
Chicken drumsticks 30 – 40 minutes Medium heat
Chicken wings 50 g – 80 g 18 – 20 minutes with direct, medium heat
Whole chicken 1.2 kg – 1.8 kg 45 – 90 minutes Medium heat
Whole turkey, without stufng 4.5 kg – 5.5 kg 2.5 – 3.5 hours on low heat
5.5 kg – 7.0 kg 3.5 – 4.5 hours on low heat
Bekijk gratis de handleiding van Roesle MAGNUM PRO G4-S, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Roesle |
| Model | MAGNUM PRO G4-S |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 11612 MB |