Table des Matières
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Les langues disponibles
Les langues disponibles
COOKING METHOD/
FOOD
BURNER SETTING
Fish and Seafood
Fillets, Steaks, Chunks
DIRECT
Halibut, Salmon,
Medium
Swordfish, 0.25 kg / 8 oz
Whole, Catfish, Rainbow
DIRECT
Trout, 0.25-0.34 kg / 8-11
High
oz
DIRECT
Shellfish, Scallops,
Medium
Shrimp
Turkey
INDIRECT
Whole breast (bone-in)
HI/OFF/High
INDIRECT
Half breast (bone-in)
Medium/OFF/Medium
INDIRECT
Whole,
HI/OFF/HI
2.6-5.4 kg / 7-12 lbs
Fresh Vegetables
DIRECT
Corn on the cob
Medium
DIRECT
Eggplant
Medium
DIRECT
Onion,
Medium
1.3 cm / ½ in thick
DIRECT
Potatoes,
Medium
Sweet, whole
DIRECT
Baking, whole
High
DIRECT
Peppers,
High
Roasted
DIRECT
Squash,
Medium
Summer, Zucchini
DIRECT
Garlic
Medium
Roasted
INTERNAL TEMP.
77°C / 170°F
77°C / 170°F
Breast 77°C / 170°F
Thigh 82°C / 180°F
40
TIME
SPECIAL INSTRUCTIONS
(total minutes)
4-6 per 1.3 cm /
1/2 in thickness
Grill, turning once. Brush grill
of fish
with oil to keep fish from
sticking. Remove when inside
5-7 per side
is opaque and flaky with skin
easily removed.
4-8
7-8 per kg
Tent with foil until last 30
/ 14-18 per lb
minutes of cooking time.
11-13 per kg
Start skin side down.
/ 25-30 per lb
5-7 per kg
Less than 5.0kg / 11 lbs
/ 11-16 per lb
Soak in cold water 20
20-25
minutes. Do not husk. Shake
off excess water.
Wash and cut into 1.3 cm /
7-10
1/2 in slices or lengthwise.
Brush with olive oil.
Grill, turning once. Brush with
olive ail. Put a skewer through
8-20
several slices to hold
together.
Individually wrap in heavy-
40-70
duty foil. Grill, rotating
occasionally.
45-90
Wash and place on grill
whole. Char skin all around.
15-22
Cool in a paper bag or plastic
wrap to loosen blackened
skin. Peel and remove seeds.
Wash and cut into 1.3 cm /
7-10
1/2 in slices or lengthwise.
Brush with olive oil.
Cut off top, drizzle with olive
20-25
oil and wrap in double layer of
foil
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