Rosle No.1 Sport F50 Instrucciones Para El Uso página 23

Beef
Steak: New York, Porterhouse, rib-eye, T-
bone or fillet
Loin steak
Pork
Chop, without or without bone
Ribs, suckling pig
Ribs, spare ribs
Ribs, country style with bones
Poultry
Chicken breast without skin or bones
Chicken leg without skin or bones
Chicken breast with bones
Chicken pieces with bones in legs
Chicken wings
Whole chickens
Whole turkey without stuffing
Fish and seafood
Fish fillet or steaks
Whole fish
Vegetables
Corn on the cob
Mushrooms:
Shiitake or button mushrooms/
Portabella
Onions, halved/
sliced
Potatoes: whole/
sliced
Thickness/Weight Cooking time
2cm thick 4 - 6 min.
4cm thick 10 - 14 min.
4cm thick 6 - 8 min.
5 cm thick 14 - 18 min.
5 cm thick 6 - 8 min.
500g to 700g, 8 - 10 min.
2 cm thick
Thickness/Weight Cooking time
2cm thick 6 - 8 min.
2.5cm thick 8 - 10 min.
0.45 - 0.90 kg 3 - 4 min.
0.9 - 1.35 kg 3 – 6 hrs.
1.36 - 1.81 kg 1.5 - 2 hrs.
Thickness/Weight Cooking time
170 g - 230 g 8 - 12 min.
120 g 8 - 10 min.
280 g - 350 g 30 - 40 min.
30 - 40 min.
50 g - 80 g 18 - 20 min.
1.2 kg – 1.8 kg 45 - 90 min.
4.5 kg - 5.5 kg 2.5 - 3.5 hrs.
5.5 kg - 7.0 kg 3.5 - 4.5 hrs.
Thickness/Weight Cooking time
Per 1 cm 3 - 5 min.
Per 2.5 cm 8 - 10 min.
500 g 15 - 20 min.
1.5 kg 30 - 45 min.
Thickness/Weight Cooking time
10 - 15 min.
8 - 10 min.
10 - 15 min.
1.0 cm thick 8 - 10 min.
35 - 40 min.
1.0 cm thick 12 - 14 min.
45 - 60 min.
Temperature
Direct heat, high setting
Direct heat, high setting
Sear and then barbecue for 8 – 10
minutes on indirect heat at high setting
Direct heat, high setting
Sear and then barbecue for 8 – 10
minutes on indirect heat at high setting
Direct heat, high setting
Temperature
Direct heat, high setting
Direct heat, medium setting
Direct heat, low setting
Direct heat, low setting
Direct heat, medium setting
Temperature
Direct heat, medium setting
Direct heat, high setting
with indirect, medium heat
Indirect heat, medium setting
Direct heat, medium setting
with indirect, medium heat
with indirect, low heat
with indirect, low heat
Temperature
Direct heat, high setting
Direct heat, high setting
with indirect, medium heat
with indirect, medium heat
Temperature
Direct heat, medium setting
Direct heat, medium setting/
with indirect, medium heat
Direct heat, medium setting/
with indirect, medium heat
Direct heat, medium setting/
with indirect, medium heat
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