Weber 1221004 Mode D'emploi page 8

BARBECUING GUIDE
The following cuts, thicknesses, weights,
and barbecuing times are meant to be
guidelines rather than hard and fast rules .
Cooking times are affected by such factors
as altitude, wind, outside temperature, and
desired doneness .
Barbecue 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
once halfway through barbecuing time .
Beef
Steak: New York, porterhouse,
rib-eye, Tenderloin
Minced beef patty
Pork
Chop: rib, loin, or shoulder
Loin chop, boneless
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Barbecue joints, 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
reaches the desired internal temperature .
Cooking times for beef are for the US
Department of Agriculture's definition of
medium doneness unless otherwise noted .
Thickness or Weight
2 cm thick
2 . 5 cm thick
2 cm thick
Thickness or Weight
2 to 2 . 5 cm thick
2 . 5 to 4 . 5 cm thick
NOTE: General rule for barbecuing fish: 4
to 5 minutes per 1 . 2 5 cm thickness; 8 to
10 minutes per 2 . 5 cm thickness .
Approximate Barbecuing Time
8–10 min . Direct Medium
10–12 min . Direct Medium
8–10 min . Direct Medium
Approximate Barbecuing Time
10–15 min . Direct Medium
10–12 min . Direct Medium
GB