Pit Boss Pro PBV4PS1 Manual De Montaje página 19

BEEF
Size
Rib-eye Roast, 2.26 - 2.72 kg / 5 - 6 lbs.
boneless
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs.
Sausage (fresh)
All sizes
Roast (bone-in) All sizes
Ribs All sizes
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
PORK
Size
Ham (cooked)
All sizes
Ham (fresh)
4.53-5.44 kg / 10-12 lbs.
Sausage (fresh)
All sizes
Loin Roast 1.36-1.81 kg / 3 - 4 lbs.
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs.
Boston Butt 3.62-4.53 kg / 8-10 lbs.
(Pork Shoulder)
Ribs All sizes
Chop (loin, rib) All sizes
LAMB
Size
Roast (fresh) 2.26 - 2.72 kg / 5 - 6 lbs.
POULTRY
Size
Turkey (whole)
4.53-5.44 kg / 10-12 lbs.
Chicken (whole) All sizes
Drumsticks, Breasts All sizes
Small Game Birds All sizes
Duck 1.36-2.26 kg / 3-5 lbs.
FISH
Size
Whole All sizes
Filets All sizes
WILD GAME
Size
Roast (fresh) 2.26 - 2.72 kg / 5 - 6 lbs.
Large Cuts (fresh) 3.62-4.53 kg / 8-10 lbs.
APPROXIMATE COOKING TIME
Rare - 54°C / 130°F
1½ - 2 hours
2½ - 2¾ hours
4- 5 Hours
Cook until meat pulls from the bone (approx 4 - 6 hours)
Reheat - 60°C / 140°F Medium - 66°C / 150°F
2 - 2¾ hours
1 - 2 hours
1½ - 2 hours
Cook until meat pulls from the bone (approx 4 - 6 hours)
Cook until meat pulls from the bone (approx 4 - 6 hours)
Rare - 54°C / 130°F Medium - 60°C / 140°F
5 -6 Hours
Rare - 54°C / 130°F Medium - 60°C / 140°F
Rare - 54°C / 130°F Medium - 60°C / 140°F
Rare - 60°C / 140°F Medium - 71°C / 160°F
5 -6 Hours
Medium - 60°C / 140°F Well Done - 65°C / 150°F
4 - 5 hours
Well Done - 71°C / 160°F
7 - 8 hours
4 - 5 hours
2 - 3 hours
2 - 3 hours
93 - 98°C / 200 - 210°F
Internal Temperature
Well Done - 71°C / 160°F
Well Done - 82°C / 180°F
7 - 8 Hours
5 -6 Hours
4 -5 Hours
4 -5 Hours
5 -6 Hours
Well Done - 82°C / 180°F
2 -3 Hours, until flaky
1 -2 Hours, until flaky
Well Done - 77°C / 170°F
7 - 8 Hours
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