After Use; When Is The Meat/Food Cooked Through; Cooking Times - Rösle Videro G4-SL Mode D'emploi

After use

When you have finished barbecuing, leave your gas grill alight for another 5 minutes to burn off excess fat
and juices, etc. that could otherwise clog up the burner jets.
To prepare the appliance for the next time it is used, turn the control knobs to the position " • OFF" and
clean fat and food residues off the cooking surface with a long-handled brush.
Some parts may be very hot. Wear barbecue gloves to protect your hands.
Turn off the gas supply at the cylinder.
When the grill has completely cooled down, clean it and put it away.

When is the meat/food cooked through?

Check the temperature. Barbecuing is affected by many factors such as the thickness and initial temperature
of the food, environmental factors, etc. If in doubt, use a thermometer to check the core temperature. Do
not necessarily trust fixed cooking times. If using a roasting or steak thermometer, follow the
manufacturer's instructions for use.
• When using a meat thermometer, you should leave it in the meat for a few seconds before reading off
the temperature.
• For steaks, hamburgers and also roasts, etc., insert the thermometer into the thickest part of the food
from the side so that the tip is in the centre of the food. When doing so, make sure that the thermome-
ter is not touching any bone.
• To check the temperature of poultry, insert the thermometer into the thickest part of the breast or the
leg. Take care not to touch the bones. If the poultry is cooked through, the breast should have a core
temperature of 75 °C, the leg 80 °C.
• Take the roast meat or poultry off the barbecue about 5 minutes before it reaches the desired core tem-
perature. Leave it to rest for about 10-15 minutes before cutting it so that the juices run back into the
meat. The meat will continue to cook and it will also be easier to cut.

Cooking times

The following information for pieces, thickness, weight and grilling times are for guidance only and not
binding. Grilling times are influenced by height, wind, outside temperature and the desired way the food is
to be done.
Grill steaks, fish fillets, 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 fish 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 tempera-
ture. Grill times for beef are for medium, unless otherwise stated.
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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