Louisiana Grills LG700SL Manuel Du Propriétaire page 13

BEEF
Steak (New York, Porter-
1.9 cm / ¾"
house, Rib-eye, Sirloin,
2.5 cm / 1"
T-bone, or Tenderloin) 3.8 cm / 1½"
5 cm / 2"
Skirt Steak 0.6–12.7 cm / ¼"–½"
Flank Steak 0.45–0.86 kg / 1–1½ lbs.
1.9 cm / ¾"
Kabob 2.5–3.8 cm / 1–1½" cubes
Tenderloin, whole 1.58–1.81 kg / 3½–4 lbs.
Ground Beef Patty 1.9 cm / ¾"
Rib-eye Roast (boneless) 2.26–2.72 kg / 5–6 lbs.
Tri-tip Roast 0.9–1.13 kg / 2–2½ lbs.
Rib Roast 5.44–6.35 kg / 12–14 lbs.
Veal Loin Chop 2.5cm / 1"
Brisket 7.25–3.62 kg / 16–18 lbs.
LAMB
Roast (fresh) 2.26–2.72 kg / 5–6 lbs.
Rib Crown Roast 1.36–2.26 kg / 3–5 lbs.
SEAFOOD
Fish (whole)
0.5 kg / 1 lb.
0.9–1.1 kg / 2–2½ lbs.
1.4 kg / 3 lbs.
Fish (filets)
0.6–1.3 cm / ¼"–½"
Lobster Tail 0.15 kg / 5 oz.
0.3 kg / 10 oz.
WILD GAME
Roast (fresh) 2.26–2.72 kg / 5–6 lbs.
Large Cuts (fresh) 3.62–4.53 kg / 8–10 lbs.
SIZE HEAT
High
High
Medium
Medium
High/Medium
High/Medium
Medium
High/Medium
Medium
Medium
Hot Smoke
RARE
SIZE
54°C / 130°F
RARE
SIZE
54°C / 130°F
RARE
SIZE
60°C / 140°F
RARE MEDIUM
54°C / 130°F 60°C / 140°F
Sear 8–10 minutes
Sear 10–12 minutes
Sear 10 minutes, grill 8–10 minutes
Sear 10 minutes, grill 10–14 minutes
Sear 5–7 minutes
Sear 4 minutes, grill 8–10 minutes
Grill 10–12 minutes
Sear 10 minutes, grill 15–20 minutes
Sear 4 minutes, grill 4–6 minutes
Grill 1½–2 hours
Sear 10 minutes, grill 20–30 minutes
2½–2¾ hours
10–12 minutes direct
Cook until internal temperature reaches 91°C / 195°F
MEDIUM
60°C / 140°F
1–2 hours
1–1½ hours 1½ hours
MEDIUM
60°C / 140°F
Grill 10–20 minutes
Grill 20–30 minutes
Grill 30–45 minutes
Grill 3–5 minutes, until
flaky
Grill 5–6 minutes
Grill 10–12 minutes
MEDIUM
71°C / 160°F
1–1½ hours 1½–2 hours
1 hours 1½ hours
WELL DONE
65°C / 150°F
WELL DONE
71°C / 160°F
WELL DONE
82°C / 180°F
WELL DONE
77°C / 170°F
www.louisiana-grills.com
13