Rösle Memphis Elite 25330 Mode D'emploi page 48

Food
Beef
Steaks
Shish kebabs
Hamburgers
Roasts
Rolled joint (ind. heat)
Roast beef (ind. heat)
Fillet
Ham
Completely cooked
(indirect heat)
Par-cooked
(indirect heat)
Lamb
Chops, shoulder, loin or
ribs
Steaks, fillet or leg
Shish kebabs
Mince burgers
Pork, fresh
Chops, on or off
the bone
Fillet
Ribs
Mince burgers
48
Set temperature
Size/Weight
(in °C)
2cm thick 230° - 344°
2.5cm cubes 230° - 344°
1.2cm thick 230° - 344°
1.8 - 2.7kg 176°
1.6 - 1.8kg
Half 0.9 - 1.4kg
176°
Whole 1.8 - 2.7kg
Any size 176° - 190°
Whole 4.5 - 6.4kg
Half 2.3 - 3.2kg 176° - 190°
Portion 1.4 - 1.8kg
2.5cm thick 176° - 190°
2.5cm thick 176° - 190°
2.5cm cubes 176° - 190°
120g, 1.2cm thick 232° - 344°
2cm thick
232° - 344°
4cm thick
0.2 - 0.7kg 232° - 344°
* See smoker instructions for pork *
1.2cm thick 232° - 344°
Approximate
Core tempera­
barbecueing
ture (in °C)
time
Rare 62°
3 - 4min/side
Medium 72°
4 - 5min/side
Medium/well
5 - 7min/side
done 76°
3 - 4min/side 62° - 72°
Medium 72°
3min/side
Medium/well
4 - 5min/side
done 76°
5 - 7min/side
Well done 82°
40 - 48min/kg
62° - 72°
48 - 52min/kg
10 - 12min/side Rare 62°
12 - 15min/side Medium 72°
19 - 21min/kg 60°
26 - 30min/kg
30 - 36min/kg 72° - 76°
69 - 75min/kg
5min/side 62° - 72°
5min/side 62° - 72°
4min/side 62° - 72°
3min/side Medium 72°
3 - 4min/side
Medium 72°
7 - 8min/side
15 - 25min
Medium 72°
in total
4 - 5min/side Medium 72°