Cooking Times - Rösle Videro G3 Mode D'emploi

Cooking times

The figures given below for quantity, thickness, weight and barbecueing time are for guidance only and are
not hard and fast rules. Barbecueing times are affected by altitude, wind, outside temperature and how
well cooked you want the food to be.
For barbecueing steaks, fish fillets, boneless chicken pieces and vegetables, use the direct method for the
times given in the table below or until the food is cooked as well as required, turning the food once half-
way through the cooking time.
Barbecue roast joints, pieces of poultry with bones, whole fishes and thicker cuts using the indirect method
with the aid of the times shown in the table below. Alternatively, you can use a meat thermometer to check
the desired core temperature. The barbecueing times for beef are for medium-done results unless stated
otherwise.
Meat that is not properly cooked through can cause serious health hazards.
The approximate cooking times originate from various sources and relate to meat at fridge temperature. If
you work with higher barbecue temperatures, we recommend that you do not apply barbecue sauce to the
meat until the last 15 to 30 minutes of cooking time so as to prevent excessive browning or burning.
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