Fisher & Paykel DCS BH1-48RS Guide D'utilisation page 27

Grilling hints
The doneness of meat, whether rare, medium or well done, can depend on the thickness of the
cut. The cooking time of meat is dependent on the kind of meat, size, shape and cut along with
the temperature of the meat when cooking begins. Expert chefs say it is impossible to have a rare
doneness with a thin cut of meat. When defrosting meats, it is recommended to defrost overnight
in a refrigerator as opposed to a microwave. This will ensure meat retains it juices. Use a spatula
instead of tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the juices
run out. To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the
meat only once (juices are lost when the meat is turned several times). Turn the meat just after the
juices begin to bubble to the surface. Trim any excess fat from the meat before cooking. To prevent
steaks or chops from curling during cooking, slit the fat around the edges at two-inch intervals.
The cuts, temperatures, weights and grilling times in the following charts are meant to serve as a
guideline. Environmental factors such as wind, outside temperature and altitude can affect cooking
times, so should be taken into consideration. The USDA's definition of medium doneness is used
for the cooking times of beef and lamb, unless otherwise stated. Before carving, let roasts and
other large cuts of meat (including thick steaks) rest for 5 to 10 minutes after cooking. The internal
temperature will increase slightly during this time.
For indirect cooking, we suggest placing the meat in the secondary cooking area in the lower or
upper position depending on size and desired temperature.
Cooking Chart - Main Grill
BEEF:
FOOD TYPE
New York
Strip
Porterhouse
Steak
Rib-Eye
T-Bone
Ground Beef Patty
Fajitas
Finger Rib
Brisket
LAMB:
FOOD TYPE
Chop
Leg of Lamb Roast
Rack of Lamb
PORK:
FOOD TYPE
Hot Dog
Bratwurst
Ribs: Baby Back
Spare Ribs
Boston Butt/Shoulder
USING THE GRILL
THICKNESS WEIGHT
1" Thick
1" Thick
1" Thick
1" Thick
5 oz
3/4" Thick 3 lb
2 lb
3-5 lb
THICKNESS WEIGHT
1" Thick
3-7 lb
1-2 lb
THICKNESS WEIGHT
2-4 oz
4 oz Link
3-5 lb
3-5 lb
3-7 lb
TEMP CONTROL
METHOD
DIAL
Direct High Heat
Direct High Heat
Direct High Heat
Direct High Heat
Direct Low-Medium Heat
Direct Low-Medium Heat
Direct/Indirect Low-Medium Heat
Direct/Indirect Low Heat
TEMP CONTROL
METHOD
DIAL
Direct High Heat
Direct/Indirect Low
Direct/Indirect Low-Medium Heat
TEMP CONTROL
METHOD
DIAL
Direct/Indirect Low Heat
Direct/Indirect Low Heat
Direct/Indirect Low Heat
Direct/Indirect Low Heat
Direct/Indirect Low Heat
EN
APPROX TIME
(HRS/MINS)
4-8 min
6-8 min
6-8 min
6-8 min
10-14 min
20 min
1-2 hours
2-3 hours
APPROX TIME
(HRS/MINS)
4-8 min
2-3 hours
15-20 min
APPROX TIME
(HRS/MINS)
5 min
10-15 min
3-4 hours
4-6 hours
4-6 hours
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