Rösle Videro G4-SL Mode D'emploi page 42

Food
Beef
Steak: New York, Porterhouse, rib, T-Bone or
fillet
Flank steak
Pork
Chops, with our without bones
Spare ribs, suckling pigs
Ribs, spare ribs
Country style ribs with bones
Poultry
Boneless, skinless chicken breast
Boneless, skinless chicken thighs
Chicken breast with bones
Chicken drumsticks
Chicken wings
Whole chicken
Whole turkey, without stuffing
Fish and seafood
Fish fillets or pieces
Whole fish
Vegetables
Corn on the cob
Mushrooms
Shiitake or button /
Portabella
Halved onions /
Sliced
Potatoes: Whole /
Sliced
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Thickness/Weight Barbecuing time
2 cm thick 4 – 6
4 cm thick 10 – 14 min.
4 cm thick 6 – 8 min.
5 cm thick 14 – 18 min.
5 cm thick 6 – 8 min.
500 g to 700 g, 8 – 10 min.
2 cm thick
2 cm thick 6 – 8 min.
2.5 cm thick 8 – 10 min.
0.45 kg – 0.90 kg 3 – 4 min.
0.9 kg – 1.35 kg 3 – 6 hrs.
1.36 kg – 1.81 kg 1.5 – 2 hrs.
170 g – 230 g 8 – 12 min.
120 g 8 – 10 min.
280 g – 350 g 30 – 40 min.
30 – 40 min.
50 g – 80 g 18 – 20 min.
1.2 kg – 1.8 kg 45 – 90 min.
4.5 kg – 5.5 kg 2.5 – 3.5 hrs.
5.5 kg – 7.0 kg 3.5 – 4.5 hrs.
per 1 cm 3 – 5 min.
Per 2.5 cm 8 – 10 min.
500 g 15 – 20 min.
1.5 kg 30 – 45 min.
10 – 15 min.
8 – 10 min.
10 – 15 min.
1.0 cm thick 8 – 10 min.
35 – 40 min.
1.0 cm thick 12 – 14 min.
45 – 60 min.
Temperature
with direct, high heat
with direct, high heat
Sear and then barbecue for
8 – 10 minutes on indirect heat
at high setting
with direct, high heat.
Sear and then barbecue for
8 – 10 minutes at high setting
with direct, high heat
with direct, high heat
with direct, medium heat
with direct, low heat
with direct, low heat
with direct, medium heat
with direct, medium heat
with direct, high heat
Medium heat
Medium heat
with direct, medium heat
Medium heat
Low heat
Low heat
with direct, high heat
with direct, high heat
Medium heat
Medium heat
with direct, medium heat
with direct, medium heat /
Medium heat
with direct, medium heat /
Medium heat
with direct, medium heat /
Medium heat