Easy Steps To Becoming A Barbecue Expert - Rösle Videro Pure G2 Mode D'emploi

Food
Fish and seafood
Fish fillets or pieces
Whole fish
Vegetables
Corn on the cob
Mushrooms
Shiitake or button /
portobello
Onions halved /
sliced
Potatoes: wedges /
in slices
Easy­steps­to­becoming­a­barbecue­expert
• Read the recipe and follow the specific instructions.
• Do not try to save time by placing food on the barbecue too soon, before it has reached the right
temperature.
• Use a barbecue turner or tongs, but not a fork. Piercing with a fork will allow juices, and therefore
flavour, to escape and the food will dry out.
• Check the food fits onto the grill before closing the lid of the grill. Ideally there should be a gap of
approx. 2 cm between individual food items.
• Do not keep opening the lid to look at the food. Every time the lid is lifted, heat is lost, i.e. the food
will take longer to be ready to be served.
• Closing the grill lid shortens the cooking time and produces better cooking results.
• Only turn the food once, or when the recipe requires.
• Never flatten food such as burgers. Doing this squeezes the juice out of the meat and dries the food.
• Wash your hands and the implements thoroughly with hot water and washing-up liquid before and
after handling fresh meat, fish or poultry. Alternatively you could use disposable gloves.
• Never put cooked food on the same tray on which you have had raw food.
• Do not defrost food for barbecuing at room temperature, but rather in a refrigerator.
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Thickness/Weight Barbecuing time
per 1 cm 3 – 5 minutes
Per 2.5 cm 8 – 10 minutes
500 g 15 – 20 minutes
1.5 kg 30 – 45 minutes
10 – 15 minutes
8 – 10 minutes
10 – 15 minutes
1.0 cm thick 8 – 10 minutes
35 – 40 minutes
1.0 cm thick 12 – 14 minutes
45 – 60 minutes
Temperature
with direct, high heat
with direct, high heat
with medium heat
with medium heat
with direct, medium heat
with direct, medium heat /
with medium heat
with direct, medium heat /
with medium heat
with direct, medium heat /
with medium heat