Fisher & Paykel DCS Evolution BE Serie Guide D'installation page 30

Grilling hints
The doneness of meat, whether rare, medium or well done, can depend on the thickness of the
cut. The cooking time of meat is dependent on the kind of meat, size, shape and cut along with
the temperature of the meat when cooking begins. Expert chefs say it is impossible to have a rare
doneness with a thin cut of meat. When defrosting meats, it is recommended to defrost overnight
in a refrigerator as opposed to a microwave. This will ensure meat retains it juices. Use a spatula
instead of tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the juices
run out. To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the
meat only once (juices are lost when the meat is turned several times). Turn the meat just after the
juices begin to bubble to the surface. Trim any excess fat from the meat before cooking. To prevent
steaks or chops from curling during cooking, slit the fat around the edges at two-inch intervals.
The cuts, temperatures, weights and grilling times in the following charts are meant to serve as a
guideline. Environmental factors such as wind, outside temperature and altitude can affect cooking
times, so should be taken into consideration. The USDA's definition of medium doneness is used
for the cooking times of beef and lamb, unless otherwise stated. Before carving, let roasts and
other large cuts of meat (including thick steaks) rest for 5 to 10 minutes after cooking. The internal
temperature will increase slightly during this time.
For indirect cooking, we suggest placing the meat in the secondary cooking area in the lower or
upper position depending on size and desired temperature.
Cooking Chart - Main Grill and Charcoal Insert
BEEF:
FOOD TYPE
Steak
Ground Beef Patty
Fajitas
Finger Rib
Brisket
LAMB:
FOOD TYPE
Chop
Leg of Lamb Roast
Rack of Lamb
PORK:
FOOD TYPE
Hot Dog
Bratwurst
Ribs: Baby Back
Spare Ribs
Boston Butt/Shoulder
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USING THE GRILL
THICKNESS
New York 1" Thick
Strip
Porterhouse 1" Thick
Rib-Eye 1" Thick
T-Bone 1" Thick
3/4" Thick
THICKNESS
1" Thick
THICKNESS
WEIGHT METHOD
Direct
Direct
Direct
Direct
5 oz Direct
3 lb Direct
2 lb Direct/Indirect
3-5 lb Direct/Indirect
WEIGHT METHOD
Direct
3-7 lb Direct/Indirect
1-2 lb Direct/Indirect
WEIGHT METHOD
2-4 oz Direct/Indirect
4 oz Link Direct/Indirect
3-5 lb Direct/Indirect
3-5 lb Direct/Indirect
3-7 lb Direct/Indirect
TEMP CONTROL APPROX TIME
DIAL (HRS/MINS)
High Heat 6-8 min
High Heat 6-8 min
High Heat 6-8 min
High Heat 6-8 min
Medium Heat 8-10 min
Medium Heat 20 min
Medium Heat 1-2 hours
Low Heat 2-3 hours
TEMP CONTROL APPROX TIME
DIAL (HRS/MINS)
High Heat 6-8 min
Low 2-3 hours
Medium Heat 15-20 min
TEMP CONTROL APPROX TIME
DIAL (HRS/MINS)
Medium Heat 5 min
Medium Heat 10-15 min
Low Heat 3-4 hours
Low Heat 4-6 hours
Low Heat 4-6 hours