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Take the roast meat or poultry off the barbecue about 5 minutes before it reaches the desired core
temperature. Then leave it to rest for about 10 minutes before cutting it so that the juices run back into
the meat.
The following information for pieces, thickness, weight and grilling times are guidelines only and not bin-
ding. Grilling times are influenced by height, wind, outside temperature and the desired way the food is to
be done.
Grill steaks, fish fillets, boneless chicken pieces and vegetables using the direct method for the time shown
in the table or according to taste and turn the food once halfway through cooking.
Grill joints, poultry with bones, whole fish and thick cuts using the indirect method using the times shown
in the table as a guide. Alternatively a roasting thermometer can be used that shows the desired tempera-
ture. Grill times for beef are for medium, unless otherwise stated.
The approximate cooking times relate to meat at a fridge temperature of 7°C.
If you work with higher barbecue temperatures, we recommend that you do not apply marinades to the
meat until the last 15 to 30 minutes of cooking time so as to prevent excessive browning or burning.
Food
Beef
Steak: New York, Porterhouse, rib, T-Bone or
fillet
Flank steak
Pork
Chops, with or 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 stuffing
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Thickness/Weight
Barbecuing time
2 cm thick
4 – 6 minutes
4 cm thick
10 – 14 minutes
4 cm thick
6 – 8 minutes
5 cm thick
14 – 18 minutes
5 cm thick
6 – 8 minutes
500 g to 700 g,
8 – 10 minutes
2 cm thick
2 cm thick
6 – 8 minutes
2.5 cm thick
8 – 10 minutes
0.45 kg – 0.90 kg
3 – 4 minutes
0.9 kg – 1.35 kg
3 – 6
1.36 kg – 1.81 kg
1.5 – 2 hours
170 g – 230 g
8 – 12 minutes
120 g
8 – 10 minutes
280 g – 350 g
30 – 40 minutes
30 – 40 minutes
50 g – 80 g
18 – 20 minutes
1.2 kg – 1.8 kg
45 – 90 minutes
4.5 kg – 5.5 kg
2.5 – 3.5 hours
5.5 kg – 7.0 kg
3.5 – 4.5 hours
Temperature
with direct, high heat
with direct, high heat
Sear and then barbecue for
8 – 10 minutes on indirect heat
at high setting
with direct, high heat
Sear and then barbecue for
8 – 10 minutes at high setting
with direct, high heat
with direct, high heat
with direct, medium heat
with direct, low heat
with direct, low heat
with direct, medium heat
with direct, medium heat
with direct, high heat
with medium heat
Medium heat
with direct, medium heat
with medium heat
on low heat
on low heat
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