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Idiomas disponibles
Idiomas disponibles
FOOD
Chicken
Breast, boneless
Pieces, 2-3 lbs (0.75-
1.1 kg)
Lamb
Chops and Steaks,
Loin, Rib, Sirloin
1" (2.5 cm) thick
1½" (3.8 cm) thick
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz (0.25-
0.34 kg)
Shellfish, Scallops, Shrimp
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 lbs (2.6-5.4 kg)
20
COOKING METHOD/
INTERNAL TEMP.
BURNER SETTING
DIRECT
170°F/77°C
Medium
DIRECT
Breast 170°F/77°C
Med-Low to Medium
Thigh 180°F/82°C
DIRECT
Med-rare (145°F/63°C)
Medium
to Medium (160°F/71°C)
DIRECT
Med-rare (145°F/63°C)
Medium
to Medium (160°F/71°C)
DIRECT
Medium
DIRECT
High
DIRECT
Medium
INDIRECT
170°F/77°C
HI/OFF/HI
INDIRECT
170°F/77°C
Medium/OFF/Medium
INDIRECT
Breast 170°F/77°C
HI/OFF/HI
Thigh 180°F/82°C
TIME
SPECIAL INSTRUCTIONS
(total minutes)
15-22
For even cooking, pound breast
to ¾" (2.0 cm) thick.
Start bone side down.
10-20
16-20
4-6 per
Grill, turning once. Brush grill
½" (1.3 cm)
with oil to keep fish from
thickness of fish
sticking. Remove when inside is
opaque and flaky with skin
easily removed.
5-7 per side
4-8
14-18 per lb
Tent with foil until last
(7-8 per kg)
30 minutes of cooking time.
25-30 per lb
Start skin side down.
(11-14 per kg)
11-16 per lb
Less than 11 lbs (5.0 kg)
(5-7 per kg)
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