Memphis Elite Built?In Installationshandbuch PDF herunterladen (Seite 49)

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Food Size/Weight

Set tempera-

ture (in °C)

Approximate bar-

becueing time

Core temperature

(in °C)

Veal

Chops, steaks 2.5cm thick 232° - 344° 5 - 7min/side 62° - 72°

Roast off the bone

(indirect heat)

0.9 - 1.4kg 176° - 190° 40 - 44min/kg 62° - 72°

Venison

Roast, saddle or leg 2.7 - 3.2kg 176° - 190° 58 - 63min/kg 62° - 72°

Steaks 2.5cm thick 232° - 344°

4 - 5min/side

6 - 7min/side

Rare 62°

Medium 72°

Chicken

Whole chicken (not stuffed)

small roasting chicken

Large roasting chicken

1.4 - 1.8kg

2.3 - 3.2kg

1.8 - 3.6kg

160°C

60 - 75min

48 - 52min/kg

39 - 44min/kg

82°C

Breast (half chicken) on the

bone

Off the bone

170 - 225g each

115g each

160°C

10 - 15min/side

6 - 8min/side

76°C

Other cuts:

Legs

Thighs

Wings

170 - 225g

170 g

55 - 85g

160°C

10 - 15min/side

8 - 12min/side

82°C

Duck/Goose

Small duck, whole (indirect

heat)

Quartered (indirect heat)

2kg

(not stuffed)

160°C

2.5hrs

1hr 25min

82 - 85 °C

Goose, whole (indirect heat) 3.6 - 5.5kg 160°C 40 - 44min/kg 82 - 85 °C

Turkey

Turkey, whole

(indirect heat)

3.6 - 5.4kg

5.4 - 7.3kg

7.3 - 10.9kg

160°C

2 - 3hrs

3 - 4hrs

Not recommended

82°C, measured

in the leg

Breast, on the bone

Off the bone

1.8 - 3.2kg

1.2 - 1.6kg

160°C

1 - 1.75hrs

Not recommended

76°C

Legs, thighs (indirect heat)

Direct heat (pre-cooked for

1hr)

225 - 455g 160°C

1.5 - 2hrs

8 - 10min/side

82°C

Roast turkey off

the bone (indirect heat)

0.9 - 2.3kg

2.3 - 4.5kg

160°C

1.5 - 2hrs

2 - 3.5hrs

76 - 79°C

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