It takes more than just premium equipment and high-quality ingredients for the perfect barbecue. It’s also essential to use the right cooking method and getting your food to the optimal temperature. The following table is a rough guide designed to help you.
Please note that these are only rough guidelines. The exact cooking time will depend on many factors that cannot be taken into account here, such as the size of the food item, outside temperature, etc.
For highest accuracy and to ensure you never over- or under-cook your food again, we recommend the easy to use iGrill. Simply download the app, tell the iGrill what you're cooking and how you'd like it cooked. The iGrill does the rest, tracking the progress of your food in real time and will notify you when it's done - meaning you can spend more time with your guests whilst cooking to perfection.
Cooking times: Poultry
Poultry | Weight/size | Method | Temperature | Duration | Rare | Medium | Well done |
---|---|---|---|---|---|---|---|
Whole chicken | approx. 1.2 kg | Indirect | 180°C | 50-60 min. | 75°C | ||
Chicken breast (with bone) | approx. 230 g | Direct / Indirect | 180°C | 30-35 min. | 75°C | ||
Chicken breast (without bone) | 180 g | Direct | 160°C | 15-20 min. | 75°C | ||
Chicken leg | 180 g | Direct / Indirect | 180°C | 25–35 min. | 75°C | ||
Chicken wings | approx. 75 g | Indirect | 180°C | 15-20 min. | 75°C | ||
Poussin | 350 - 450 g | Indirect | 30 min. | 80°C | |||
Whole turkey | 5.5 - 7 kg | Indirect | 170°C | 3–4 hours | 80°C | ||
Turkey breast, with bone | approx. 1.7 kg | Indirect | 180°C | 60–90 min. | 80°C | ||
Turkey breast (without bone) | approx. 1.5 kg | Indirect | 180°C | 55–65 min. | 80°C | ||
Turkey leg | 450 - 680 g | Direct / Indirect | 180°C | 55–65 min. | 80°C | ||
Diced turkey breast (on skewers) | approx. 2.5 cm thick | Direct | 180°C | 12–15 min. | 70°C | ||
Whole duck | approx. 1.7 kg | Indirect | 160°C | 1,5 - 2 hours | 50 - 55 °C°C | 65 - 70 °C°C | |
Duck breast fillet | approx. 220 g | Direct / Indirect | 180 - 200°C | 10 - 15 min. | |||
Whole pheasant/guinea fowl | 900 g - 1.2 kg | Indirect | 160 - 170°C | 40 - 45 min. | |||
Whole goose | 5 - 7 kg | Indirect | 140 - 150°C | 3 - 4 hours | 67 - 70°C | ||
Chicken burgers | 2 cm thick | Direct / Indirect | 180 - 200°C | 10 - 12 min. | 75°C |
Cooking times: Vegetables
Vegetables | Weight/size | Method | Temperature | Duration | Rare | Medium | Well done |
---|---|---|---|---|---|---|---|
Aubergines | sliced, approx. 1 cm thick | Direct | 160 - 180°C | 5 - 8 min. | |||
Mushrooms | sliced, approx. 0.5 cm | Direct | 150 - 160°C | 8 - 10 Min | |||
Vegetable skewers | 2 cm | Direct | 150 - 160°C | 8 - 10 min. | |||
Garlic | whole, wrapped in tinfoil | Indirect | 160°C | 45 min. | |||
Corn on the cob | Whole | Direct | 150 - 160°C | 15 - 20 min. | |||
Asparagus | 1 cm | Direct | 160°C | 6 - 8 min. | |||
Tomatoes | Halved | Direct | 150 - 160°C | 6 - 8 min. | |||
Courgettes | 1 cm Scheiben | Direct | 150 - 160°C | 3 - 5 min. | |||
Onions | Medium, halved | Indirect | 150 - 160°C | 35 - 40 min. | |||
Pepper | Whole | Direct / Indirect | 150 - 160°C | ||||
Pepper | Slices, approx. 0.5 cm | Direct | 150 - 160°C | 4 - 5 min. | |||
Potatoes | Whole | Indirect | 160°C | 92°C | |||
Potatoes | in slices | Direct | 150 - 160°C | 12 - 15 min. |
Cooking times: Fruit
Fruit | Weight/size | Method | Temperature | Duration | Rare | Medium | Well done |
---|---|---|---|---|---|---|---|
Pineapple | cut in slices, inner removed | Direct | 160 - 180°C | 6 - 10 min. | |||
Apple | halved, core removed | Direct | 160 - 180°C | 15 - 20 min. | |||
Apricots | halved, stone removed, on skewers, sliced side facing down | Direct | 160 - 180°C | 6 - 8 min. | |||
Bananas | halved in skin, sliced side facing down, turn after 1 min. | Direct | 160 - 180°C | 6 - 8 min. | |||
Pears | Halved | Direct | 160 - 180°C | 10 - 14 min. | |||
Figs | carved with deep X, pulled apart | Direct | 160 - 180°C | 5 min. | |||
Nectarines | halved, stone removed, sliced side facing down | Direct | 160 - 180°C | 8 - 10 min. | |||
Peaches | if necessary, peeled, halved, stone removed, sliced side facing down | Direct | 160 - 180°C | 8 - 10 min. | |||
Strawberries | halved, grill sliced side | Direct | 160 - 180°C | 4 min. |
Cooking times: Beef/veal
Beef/veal | Weight/size | Method | Temperature | Duration | Rare | Medium | Well done |
---|---|---|---|---|---|---|---|
Rump steak, fillet steak, T-bone steak | approx. 2.5 cm thick | Direct / Indirect | 200 - 220°C | 10 - 12 min. | |||
Ox steak | approx. 4 cm thick | Direct / Indirect | 14 - 16 min. | ||||
Beef roast from prime rib | approx. 2.5 kg | Indirect | 140 - 150°C | 1.5 - 2 hours | |||
Sirloin (without bone) | 1.8 - 2.8 Kg | Indirect | 130°C | 2 - 2.5 hours | |||
Brisket | approx. 2.5 kg | Indirect | 2.5 - 3 hours | ||||
Veal steak | approx. 2 cm thick | Direct / Indirect | 180°C | 10 - 12 min. | 58 - 60°C | 70 - 78°C | |
Veal steak | approx. 2.5 cm thick | Direct / Indirect | 180°C | approx. 14 min. | |||
Veal steak | approx. 3.5 cm thick | Direct / Indirect | 180°C | 16 - 18 min. | |||
Hamburger | approx. 2 cm thick | Direct / Indirect | 180 - 200°C | approx. 10 - 12 min. | 52 - 55°C | 58 - 60°C | 68 - 70 °C |
Cooking times: Pork
Pork | Weight/size | Method | Temperature | Duration | Rare | Medium | Well done |
---|---|---|---|---|---|---|---|
Chop | approx. 3 cm thick | Direct / Indirect | 10 - 12 min. | 65 - 68 °C | 65 - 68°C | ||
Roast sirloin | 1.5 - 2.0 kg | Indirect | 150 - 160°C | 1 - 1.5 hours | 60 - 65°C | 70 - 75°C | |
Spare ribs | 1.5 - 1.8 kg | Indirect | 130°C | 4 - 5 hours | |||
Pork fillet | 350 - 450 g | Direct / Indirect | 25 - 35 min. | 70 - 72°C | |||
Sausages, boiled | 100 - 120 g | Direct / Indirect | 8 - 10 Min | ||||
Sausages, boiled | 60 - 100 g | Direct / Indirect | 8 - 10 min. | ||||
Sausages, raw | 100 - 120 g | Direct / Indirect | 180°C | 15 - 20 min. | 70 - 72°C | ||
Sausages, raw | 60 - 100 g | Direct / Indirect | 180°C | 10 - 15 min. | 70 - 72°C |
Cooking times: Fish
Fish | Weight/size | Method | Temperature | Duration | Rare | Medium | Well done |
---|---|---|---|---|---|---|---|
Fish fillets (with skin) | 150-180 g | Direct (on the skin) | 170°C | 6 - 8 min. | 65°C | ||
Salmon steak | 180 - 200 g | Direct / Indirect | 160°C | 8 - 10 min. | 50 - 60°C | 65°C | |
Diced fish (on skewers) | approx. 2.5 cm thick | Indirect | 180°C | 10 - 12 min. | 65°C | ||
Whole fish | approx. 400 g | Indirect | 180°C | 20 min. | 60 - 65°C | ||
Tuna steak | 250 g | Indirect | 160 - 180°C | 2 - 3 min. beidseitig | 50 - 52°C | ||
Tuna steak | 1 kg | Indirect | 180°C | 45 - 50 min. | 50 - 52°C |
Cooking times: Shellfish
Shellfish | Weight/size | Method | Temperature | Duration | Rare | Medium | Well done |
---|---|---|---|---|---|---|---|
Whole lobster | approx. 900 g | Indirect | 160°C | 18 - 20 min. | |||
Prawns and langoustine with shell | medium-sized | Direct | 160°C | 5 - 6 min. | |||
Prawns and langoustine without shell | medium-sized | Direct | 160°C | 4 - 5 min. | |||
Scallops | 2.5 - 5.0 cm Ø | Direct | 180°C | 4 - 6 min. | |||
Oysters | small | Direct | 160°C | 3 - 6 min. |
Cooking times: Lamb
Lamb | Weight/size | Method | Temperature | Duration | Rare | Medium | Well done |
---|---|---|---|---|---|---|---|
Chop | approx. 2.5 - 3 cm thick | Direct / Indirect | 180°C | 10 - 12 min. | 55 - 58°C | 70 - 72°C | |
Leg of lamb | approx. 1.7 kg | Indirect | 140 - 160°C | 55 - 65 min. | 55 - 58°C | 70 - 72°C | |
Leg of lamb from rolled roast | approx. 2.5 kg | Indirect | 140 - 160°C | 15 - 20 min. | 55 - 58°C | 70 - 72°C | |
Hock, deboned and flat | approx. 1.7 kg | Indirect | 55 - 65 min. | ||||
Hock, deboned as rolled roast | approx. 2.5 kg | Indirect | 1,5 - 2 hours | ||||
Rack of lamb | 500 - 600 g | Direct / Indirect | 15 - 20 Min | 55 - 58°C | 70 - 72°C | ||
Lamb ribs | 1.2 - 1.5 kg | Indirect | 140 - 150°C | 75 - 90 min. |
Cooking times: Game
Game | Gewicht/ Größe | Method | Temperature | Duration | Rare | Medium | Well done |
---|---|---|---|---|---|---|---|
Wild boar, without bone, back and fillet | 600 g | Direct / Indirect | 160 - 170°C | 20 - 30 min. | 62°C | ||
Saddle of red deer, without bone | 500 g | Direct / Indirect | 160 - 180°C | 20 - 25 min. | 55 - 57°C | ||
Roast venison | 1 kg | Indirect | 150 - 160°C | 75°C | |||
Wild boar roast | 1 kg | Indirect | 150 - 160°C | 75°C | |||
Roast venison | 1 kg | Indirect | 150 - 160°C | 75°C | |||
Saddle of roe deer, without bone | 1 kg | Direct / Indirect | 130 - 140°C |