Weber Genesis II LX Manual De Instrucciones página 20

Grilling Guide
Type
RED MEAT
Steak: New York strip, porterhouse,
rib-eye, T-bone, and filet mignon
(tenderloin)
Flank Steak
Ground Beef Patty
Tenderloin
PORK
Bratwurst: fresh
Chop: boneless or bone in
Ribs: baby back, spareribs
Ribs: country-style, bone in
Tenderloin
POULTRY
Chicken Breast: boneless, skinless
Chicken Thigh: boneless, skinless
Chicken Pieces: bone in, assorted
Chicken: whole
Cornish Game Hen
Turkey: whole, unstuffed
SEAFOOD
Fish, Fillet, or Steak: halibut,
red snapper, salmon, sea bass,
swordfish, and tuna
Fish: whole
Shrimp
VEGETABLES
Asparagus
Corn
Mushroom
Onion
Potato
The cuts, thicknesses, weights, and grilling times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times.
Two rules of thumb: 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). Cooking times for beef and lamb use the USDA's definition of
medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal
temperature of the meat will rise by 5 to 10 degrees during this time.
DON'T FORGET TO REGISTER
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Thickness/Weight Approximate Total Grill Time
¾ inch thick 4 to 6 minutes direct high heat
1 inch thick 6 to 8 minutes direct high heat
2 inches thick 14 to 18 minutes sear 6 to 8 minutes direct high heat, then 8 to 10 minutes indirect high heat
1½ to 2 pounds, ¾ inch thick 8 to 10 minutes direct medium heat
¾ inch thick 8 to 10 minutes direct medium heat
3 to 4 pounds 45 to 60 minutes 15 minutes direct medium heat, then 30 to 45 minutes indirect medium heat
3 ounce link 20 to 25 minutes direct low heat
¾ inch thick 6 to 8 minutes direct high heat
1¼ to 1½ inches thick 10 to 12 minutes sear 6 minutes direct high heat, then 4 to 6 minutes indirect high heat
3 to 4 pounds 1½ to 2 hours indirect medium heat
3 to 4 pounds 1½ to 2 hours indirect medium heat
1 pound 30 minutes sear 5 minutes direct high heat, then 25 minutes indirect medium heat
6 to 8 ounces 8 to 12 minutes direct medium heat
4 ounces 8 to 10 minutes direct medium heat
3 to 6 ounces 36 to 40 minutes 6 to 10 minutes direct low heat, then 30 minutes indirect medium heat
4 to 5 pounds 1 to 1¼ hours indirect medium heat
1½ to 2 pounds 60 to 70 minutes indirect medium heat
10 to 12 pounds 2 to 2½ hours indirect medium heat
¼ to ½ inch thick 3 to 5 minutes direct medium heat
1 to 1¼ inches thick 10 to 12 minutes direct medium heat
1 pound 15 to 20 minutes indirect medium heat
3 pounds 30 to 45 minutes indirect medium heat
1½ ounces 2 to 4 minutes direct high heat
½ inch diameter 6 to 8 minutes direct medium heat
in husk 25 to 30 minutes direct medium heat
husked 10 to 15 minutes direct medium heat
shiitake or button 8 to 10 minutes direct medium heat
portobello 10 to 15 minutes direct medium heat
halved 35 to 40 minutes indirect medium heat
½ inch slices 8 to 12 minutes direct medium heat
whole 45 to 60 minutes indirect medium heat
½ inch slices 9 to 11 minutes parboil 3 minutes, then 6 to 8 minutes direct medium heat