Weber Compact Kettle 47cm Manual Del Usuario página 13

GRILLING GUIDE
Cooking times for beef and lamb use the United States Department of Agriculture definition of
medium doneness, unless otherwise noted. The cuts, thicknesses, weights and grilling times
are meant to be guidelines. Factors such as altitude, wind and outside temperature can affect
cooking times.
Visit www.weber.com for recipes and grilling tips.
Steak:
New York strip,
porterhouse, rib-eye,
T-bone, and
filet mignon (tenderloin)
Flank Steak
Minced Beef Patty
Tenderloin
Bratwurst: fresh
Chop: boneless or bone-in
Ribs: baby back, spareribs
Ribs: country-style, bone-in
Tenderloin
Chicken Breast:
boneless, skinless
Chicken Thigh:
boneless, skinless
Chicken Pieces:
bone-in, assorted
Chicken: whole
Cornish Game Hen
Turkey: whole, unstuffed
Fish, Fillet, or Steak:
halibut, red snapper,
salmon, sea bass,
swordfish, tuna
Fish: whole
Shrimp
Asparagus
Maize
Mushroom
Onion
Potato
Make sure food fits on the grill with the lid down, leaving approximately 2.5 cm of clearance between the food and lid.
Thickness/Weight Approximate Total Grilling Time
4 to 6 minutes direct high heat
2 cm thick
2.5 cm thick 6 to 8 minutes direct high heat
14 to 18 minutes brown 6 to 8 minutes direct high heat,
5 cm thick
and grill 8 to 10 minutes indirect high heat
8 to 10 minutes direct medium heat
0.7 kg to 1 kg, 2 cm thick
2 cm thick 8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat,
1.4 to 1.8 kg
and grill 30 to 45 minutes indirect medium heat
20 to 25 minutes direct low heat
85 g link
2 cm thick 6 to 8 minutes direct high heat
10 to 12 minutes brown 6 minutes direct high heat,
3 to 4 cm thick
and grill 4 to 6 minutes indirect high heat
1½ to 2 hours indirect medium heat
1.4 to 1.8 kg
1.4 to 1.8 kg 1½ to 2 hours indirect medium heat
30 minutes brown 5 minutes direct high heat,
0.5 kg
and grill 25 minutes indirect medium heat
170 to 227 g 8 to 12 minutes direct medium heat
113 g 8 to 10 minutes direct medium heat
36 to 40 minutes 6 to 10 minutes direct low heat,
85 to 170 g
30 minutes indirect medium heat
1 to 1¼ hours indirect medium heat
1.8 to 2.25 kg
0.7 to 0.9 kg 60 to 70 minutes indirect medium heat
2 to 2½ hours indirect medium heat
4.5 to 5.5 kg
3 to 5 minutes direct medium heat
0.6 to 1.25 cm thick
2.5 to 3 cm thick 10 to 12 minutes direct medium heat
0.5 kg 15 to 20 minutes indirect medium heat
30 to 45 minutes indirect medium heat
1.4 kg
14 g 2 to 4 minutes direct high heat
6 to 8 minutes direct medium heat
1.25 cm diameter
in husk 25 to 30 minutes direct medium heat
10 to 15 minutes direct medium heat
husked
shiitake or button 8 to 10 minutes direct medium heat
portobello 10 to 15 minutes direct medium heat
35 to 40 minutes indirect medium heat
halved
1.25 cm slices 8 to 12 minutes direct medium heat
45 to 60 minutes indirect medium heat
whole
9 to 11 minutes parboil 3 minutes,
1.25 cm slices
and grill 6 to 8 minutes direct medium heat
Cooking Tips
• Grill steaks, fish fillets, boneless chicken
pieces, and vegetables using the direct method
for the time given on the chart (or to the
desired doneness) turning food once, halfway
through grilling time.
• Grill roasts, whole poultry, bone-in poultry
pieces, whole fish, and thicker cuts using the
indirect method for the time given on the chart
(or until an instant-read thermometer registers
the desired internal temperature).
• Before carving, let roasts, larger joints of
meat, and thick chops and steaks rest for
5 to 10 minutes after cooking. The internal
temperature of the meat will rise 5 to 10
degrees during this time.
• For additional smoke flavour, consider adding
hardwood chips or chunks (soaked in water for
at least 30 minutes and drained) or moistened
fresh herbs such as rosemary, thyme, or bay
leaves. Place the wet wood or herbs directly on
the coals just before you begin cooking.
• Thaw food before grilling. Otherwise, allow for
a longer cooking time if cooking frozen food.
Food Safety Tips
• Do not defrost meat, fish, or poultry at room
temperature. Defrost in the refrigerator.
• Wash your hands thoroughly with hot, soapy
water before starting any meal preparation and
after handling fresh meat, fish, and poultry.
• Never place cooked food on the same plate raw
food was on.
• Wash all plates and cooking utensils that have
come into contact with raw meats or fish with
hot, soapy water and rinse.
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