Klarstein Duomo Kamado Manual Del Usuario página 40

EN
40
Beef
Cut of Meat Weight / Thickness Grill Method Approx. Cooking Time
Roasts
Steaks (T-bone,
New York,
Porterhouse,
Round, Sirloin)
Rump steaks
Minute steaks
Ground beef
patties
Ground beef
patties
Ground beef
patties
Thermometer temperature: Rare = 60 °C, Medium = 66 °C, Well Done = 77 °C
Seafood
Cut of Meat Weight / Thickness Grill Method Approx. Cooking Time
Whole fish (with
or without head
and tail)
Steaks and fillets
Prawns Medium sized
Lobster tails
Fish is done when flakes easily when prodded with a fork or knife in the thickest
part. Frozen fillets should not be thawed before cooking. Cooking times will be
approximately double that of fresh fish.
2 kg Indirect
2.5 cm Direct
3.5 cm Direct
0.5 cm Direct
2.5 cm Direct
2.5 cm Direct
2.5 cm Direct
2 kg Indirect
2 cm Direct
Direct
300 g Direct
50 minutes per kg
(Rare)
5-6 minutes per side
(Rare)
5-7 minutes per side
(Medium Rare)
1,5-2 minutes per side
(Rare)
4-5 minutes per side
(Rare)
5-6 minutes per side
(Medium Rare)
6-7 minutes per side
(Well Done)
30-35 minutes
3-4 minutes per side
1.5-2 minutes per side
9-13 minutes