Fri-Jado STG 5-i Instrucciones De Manejo página 67

Annex A
Guidelines for grilling times, temperature settings and the use of seasoning
Meat
Chicken
Wings
Drumsticks
Legs
Duck
Turkey
Spare ribs
Roast beef
Minced meat
Rolled meat
Ham
Grilled sausage
Leg of lamb
Sucking pig
Meat
Chicken
Wings
Drumsticks
Legs
Duck
Turkey
Spare ribs
Roast beef
Minced meat
Rolled meat
Ham
Grilled sausage
Leg of lamb
Sucking pig
The grilling times and the temperatures have been set such, that small deviations will not affect the final pro-
duct.
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Methode of working
Stick on spits
On spits or in baskets (toss now and
then)
On spits or in baskets (toss now and
then)
On spits or in baskets (toss now and
then)
In basket (stuffing) (baste now and
then)
Turkey spit (baste now and then)
Fresh
Medium
In baskets
In baskets
Turkey spit (baste now and then)
Pre-cooked
Turkey spit or basket
Turkey spit or basket
Weight (kg) Grilling time
(minutes)
0,8 – 1,5 70 – 90
0,1 – 0,2 20 – 30
0,1 – 0,3 25 – 30
0,2 – 0,4 35 – 45
1,2 – 1,6 70 – 90
2,5 – 4,5 80 – 100
0,8 – 1,0 30 – 45
1,5 – 2,0 45 – 55
1,0 – 1,2 40 – 50
2,0 – 2,5 40 – 55
3 – 4 100 – 120
0,5 – 1,0 40 – 50
1,8 – 2,5 60 – 70
8,0 – 10 100 – 120
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STG 5 / 7 / 8 - I
Seasonings
Apply dry seasoning on inside and
outside
Apply dry seasoning or marinade
Apply dry seasoning or marinade
Apply dry seasoning or marinade
Pepper and salt or special seasoning,
stuffed with various stuffing
Pepper and salt or special seasoning,
stuffed with various stuffing
Marinate or tumble, various flavours
Apply dry seasoning
Mix completely with spices
Apply dry seasoning or marinade or
stuff
Apply dry seasoning + special clove
Paprika
Apply dry seasoning or marinade
Apply dry seasoning or marinade
Grillingtemperature
180 °C
250 °C
250 °C
180 °C
180 °C
180 °C
180 °C
180 °C
180 °C
180 °C
180 °C
220 °C
180 °C
160 °C
Coretemperature
82 °C
82 °C
82 °C
82 °C
82 °C
82 °C
65 °C
40 °C
75 °C
65 °C
65 °C
75 °C
65 °C
70 °C
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