Cooking Methods and Cooking Times for your food
It takes more than just premium equipment and high quality ingredients for the perfect BBQ. It’s also essential to use the right cooking method and select the optimal cooking time. 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.
Cooking times: Poultry
| Poultry | Weight/size | Method | Temperature | Duration | 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 |
|---|---|---|---|---|---|
| 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 slices | 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 |
|---|---|---|---|---|
| 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 | Medium Rare | Medium | Well done |
|---|---|---|---|---|---|---|---|
| Steak Cuts (Ribeye, Striploin, Rump, Porterhouse, T-bone) | approx. 2.5 cm thick | Direct | 220 - 250°C | 6 - 8 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Ox steak | approx. 4 cm thick | Direct / Indirect | 220 - 250°C | 14 - 16 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Beef roast from prime rib | approx. 2.5 kg | Indirect | 140 - 150°C | 1.5 - 2 hours | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Sirloin (without bone) | 1.8 - 2.8 Kg | Indirect | 130°C | 2 - 2.5 hours | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Brisket | approx. 2.5 kg | Indirect | 120°C | 2.5 - 3 hours | Not recommended | Not recommended | 88°C and above |
| Veal steak | approx. 2 cm thick | Direct / Indirect | 180°C | 10 - 12 min. | 55°C to 60°C | 58 - 60°C | 70 - 78°C |
| Veal steak | approx. 2.5 cm thick | Direct / Indirect | 180°C | approx. 14 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Veal steak | approx. 3.5 cm thick | Direct / Indirect | 180°C | 16 - 18 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Burger | approx. 2 cm thick | Direct / Indirect | 180 - 200°C | approx. 10 - 12 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
Cooking times: Pork
| Pork | Weight/size | Method | Temperature | Duration | Medium Rare | Medium | Well done |
|---|---|---|---|---|---|---|---|
| Chop | 200 - 250 g | Direct / Indirect | 250°C | 10 - 12 min. | Not recommended | 60 - 65°C | 70°C and above |
| Roast sirloin | 1.5 - 2.0 kg | Indirect | 150 - 160°C | 1 - 1.5 hours | Not recommended | 60 - 65°C | 70 - 75°C |
| Spare ribs | 1.5 - 1.8 kg | Indirect | 130°C | 4 - 5 hours | Not recommended | 60 - 65°C | 70 - 75°C |
| Pork fillet | 350 - 450 g | Direct / Indirect | 250°C | 25 - 35 min. | Not recommended | 60 - 65°C | 70 - 75°C |
| Sausages, boiled | 100 - 120 g | Direct / Indirect | 180°C | 8 - 10 Min | Not recommended | 60 - 65°C | 70 - 75°C |
| Sausages, boiled | 60 - 100 g | Direct / Indirect | 180°C | 8 - 10 min. | Not recommended | 60 - 65°C | 70 - 75°C |
| Sausages, raw | 100 - 120 g | Direct / Indirect | 180°C | 15 - 20 min. | Not recommended | 60 - 65°C | 70 - 75°C |
Cooking times: Fish
| Fish | Weight/size | Method | Temperature | Duration | 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. | 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 |
|---|---|---|---|---|
| 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 | Medium Rare | Medium | Well done |
|---|---|---|---|---|---|---|---|
| Chop | approx. 2.5 - 3 cm thick | Direct / Indirect | 180°C | 10 - 12 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Leg of lamb | approx. 1.7 kg | Indirect | 140 - 160°C | 55 - 65 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Leg of lamb from rolled roast | approx. 2.5 kg | Indirect | 140 - 160°C | 15 - 20 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Hock, deboned and flat | approx. 1.7 kg | Indirect | 140 - 160°C | 55 - 65 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Hock, deboned as rolled roast | approx. 2.5 kg | Indirect | 140 - 160°C | 1,5 - 2 hours | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Rack of lamb | 500 - 600 g | Direct / Indirect | 180 - 200°C | 15 - 20 Min | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Spare ribs | 1.2 - 1.5 kg | Indirect | 140 - 160°C | 75 - 90 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
| Lamb ribs | Indirect | 140 - 160°C | 75 - 90 min. | 55°C to 60°C | 60°C to 65°C | 70°C and above |
Cooking times: Game
| Game | Weight/size | Method | Temperature | Duration | Medium |
|---|---|---|---|---|---|
| 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 | |
| Saddle of roe deer, without bone | 1 kg | Direct / Indirect | 130 - 140°C |