Rösle 25000 Mode D'emploi page 23

Beef
Steak: New York, Porterhouse, rib-eye,
T-Bone or fi llet
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 stuffi ng
Fish and seafood
Fish fi llets or pieces
Whole fi sh
Vegetables
Corn on the cob
Mushrooms
Shiitake or button /
Portabella
Halved onions /
sliced
Potatoes: Whole /
sliced
Thickness/weight Cooking time
2 cm / 0.75" thick 4 – 6
4 cm / 1.5" thick 10 – 14 min.
4 cm / 1.5" thick 6 – 8 min.
5 cm / 2" thick 14 – 18 min.
5 cm / 2" thick 6 – 8 min.
500 g to 700 g / 8 – 10 min.
1 – 1.5 lbs,
2 cm / 0.75" thick
Thickness/weight Cooking time
2 cm / 0.75" thick 6 – 8 min.
2.5 / 1" cm thick 8 – 10 min.
0.45 kg – 0.90 kg / 3 – 4 min.
1 – 2 lbs
0.9 kg – 1.35 kg / 3 – 6 hrs.
2 – 3 lbs
1.36 kg – 1.81 kg / 1,5 – 2 hrs.
2 – 4 lbs
Thickness/weight Cooking time
170 g – 230 g / 8 – 12 min.
0.35 – 0.5 lbs
120 g / ¼ lbs 8 – 10 min.
280 g – 350 g / 30 – 40 min.
½ – ¾ lbs
30 – 40 min.
50 g – 80 g / 18 – 20 min.
1.75 – 2.5 oz.
1.2 kg – 1.8 kg / 45 – 90 min.
2.5 – 4.0 lbs
4.5 kg – 5.5 kg / 2,5 – 3.5 hrs.
10 – 12 lbs
5.5 kg – 7.0 kg / 3,5 – 4.5 hrs.
12 – 15 lbs
Thickness/weight Cooking time
per 1 cm / 0.5" 3 – 5 min.
per 2.5 cm / 1" 8 – 10 min.
500 g / 1 lbs 15 – 20 min.
1.5 kg / 3 lbs 30 – 45 min.
Thickness/weight Cooking time
10 – 15 min.
8 – 10 min.
10 – 15 min.
1.0 cm / 0.5" thick 8 – 10 min.
35 – 40 min.
1.0 cm / 0.5" thick 12 – 14 min.
45 – 60 min.
Temperature
with direct, high heat
with direct, high heat
sear and then grill for 8 – 10
minutes with indirect, high heat
with direct, high heat.
sear and then grill for 8 – 10
minutes with indirect, high heat
with direct, high heat
Temperature
with direct, high heat
with direct, medium heat
with direct, low heat
with direct, low heat
with direct, medium heat
Temperature
with direct, medium heat
with direct, high heat
with indirect, medium heat
with indirect, medium heat
with direct, medium heat
with indirect, medium heat
with indirect, low heat
with indirect, low heat
Temperature
with direct, high heat
with direct, high heat
with indirect, medium heat
with indirect, medium heat
Temperature
with direct, medium heat
with direct, medium heat /
with indirect, medium heat
with direct, medium heat /
with indirect, medium heat
with direct, medium heat /
with indirect, medium heat
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