Fisher & Paykel DCS Evolution BE Serie Guide D'installation page 32

Grilling
Cooking Chart - Smoking
BEEF:
FOOD TYPE
Brisket
LAMB:
FOOD TYPE
Leg of Lamb Roast
PORK:
FOOD TYPE
Ribs: Baby Back
Spare Ribs
Boston Butt/Shoulder
POULTRY:
FOOD TYPE
Chicken Whole
Duck Whole
Turkey Whole
SEAFOOD:
FOOD TYPE
Fish Fillet/Steak:
Shrimp
Fish Whole
VEGETABLES:
FOOD TYPE
Aubergine
Corn on the Cob
Mushroom - Portobello
Onion
Peppers
Potato
Tomato
Zucchini
Sweet Potato
30
USING THE GRILL
THICKNESS
THICKNESS
THICKNESS
THICKNESS
THICKNESS
Salmon ½ -1" Thick
Swordfish ½ -1" Thick
Tuna ½ -1" Thick
Trout ½ -1" Thick
Mackerel ½ -1" Thick
THICKNESS WEIGHT
1" Thick Slices
Whole
Whole
Whole/halved
Whole/halved
Whole/halved
Whole/halved
Halved
lengthwise
Whole/halved
WEIGHT METHOD
4-6 lb Indirect
WEIGHT METHOD
3-7 lb Direct/Indirect
WEIGHT METHOD
3-5 lb Indirect
3-5 lb Indirect
3-7 lb Indirect
WEIGHT METHOD
3-5 lb Indirect
3-5 lb Indirect
10-12 lb Indirect
WEIGHT METHOD
Indirect
Indirect
Indirect
Indirect
Indirect
2-4 oz Indirect
3-5 lb Indirect
METHOD
Indirect
Indirect
Indirect
Indirect
Indirect
Indirect
Indirect
Indirect
Indirect
TEMP CONTROL APPROX TIME
DIAL (HRS/MINS)
Low Heat 6-8 hours
TEMP CONTROL APPROX TIME
DIAL (HRS/MINS)
Low Heat 2-3 hours
TEMP CONTROL APPROX TIME
DIAL (HRS/MINS)
Low Heat 4-5 hours
Low Heat 5-6 hours
Low Heat 6-8 hours
TEMP CONTROL APPROX TIME
DIAL (HRS/MINS)
Low Heat 2-4 hours
Low Heat 2-4 hours
Low Heat 8-10 hours
TEMP CONTROL APPROX TIME
DIAL (HRS/MINS)
Low Heat 1 hour
Low Heat 1 hour
Low Heat 1 hour
Low Heat 1 hour
Low Heat 1 hour
Low Heat 1 hour
Low Heat 3-4 hours
TEMP CONTROL APPROX TIME
DIAL (HRS/MINS)
Low Heat 1 hour
Low Heat 1 ½ hours
Low Heat 1 ½ hours
Low Heat 2 hours
Low Heat 1 ½ hours
Low Heat 2 hours
Low Heat 45 minutes
Low Heat 1 hour
Low Heat 2 hours