Asmoke SKYLIGHTS Classic AS700P Assemblage Et Fonctionnement page 23

BEEF
SIZE
Steak (New York, 1.9 cm / ¾"
2.5 cm / 1"
Porter-house, Rib-
3.8 cm / 1½"
eye, Sirloin, T-bone,
5 cm / 2"
or Tenderloin)
Skirt Steak 0.6 - 12.7 cm / ¼" - ½" High
Flank Steak 0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm / ¾"
Kabob
2.5-3.8cm/1-1½"cubes Medium
Tenderloin, whole
1.58-1.81kg/3½-4lbs. High/Medium Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty
1.9 cm / ¾"
Rib-eyeRoast(boneless) 2.26 - 2.72 kg / 5 - 6 lbs. Medium
Tri-tip Roast 0.9 - 1.13kg / 2 - 2½ lbs. High/Medium Sear 10 minutes, grill 20-30 minutes
Rib Roast 5.44-6.35kg/12-14lbs. Medium
Veal Loin Chop 2.5cm / 1"
Brisket 7.25- 3.62 kg / 16 -18 lbs. Hot Smoke
SEAFOOD
Size
Fish (whole)
0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Fish (filets) 0.6-1.3 cm / ¼" - ½"
Lobster Tail 0.15kg/5oz.
0.3kg/10oz.
HEAT
Rare - 54°C / 130°F Medium - 60°C / 140°F WellDone- 65°C/ 150°F
High Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Sear 5-7 minutes
Medium Sear 4 minutes, grill 8-10 minutes
Grill 10 - 12 minutes
High/Medium Sear 4 minutes, grill 4-6 minutes
Grill 1½ - 2 hours
2½ - 2¾ hours
Medium 10 - 12 minutes direct
Cook until internal temperature reaches 91°C / 195°F
Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Grill 10 - 20 minutes
Grill 20 - 30 minutes
Grill 30 - 45 minutes
Grill 3 - 5 minutes, until flaky
Grill 5 - 6 minutes
Grill 10 - 12 minutes
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