The internal temperature
|
STYCKDEL
|
THICKNESS
|
GRILL METHOD & GRILLTID ★= DIRECT, ★= INDIRECT
|
Beef
|
Roast beef
|
5 cm
|
★ Bryne 3 minutes per side. ★ Fried then 6 mine
|
Red:55-60 ° C
|
Beef
|
1 500 gr
|
★ Bryne 6-8 mine. ★ Fried then 20-25 mine.
|
Medium: 60-65 ° C
|
Loin
|
1 500 gr
|
★ I Steks 35 mine. Leave to rest 15 mine
|
The fried: 65-68 ° C
|
Hamburger
|
2 cm
|
★ 6-8 mine
|
|
|
|
|
Pork
|
Pork roast, chop
|
2 cm
|
★ Bryne 2 mine. ★ Fried then 4-6 mine.
|
The fried: 68-72 ° C
|
Ribbs
|
500-600 g / side
|
★ Steamed at grilien 30-60 mine. ★Fried then 20 mine
|
|
Ribbs
|
125 g/ben
|
★ 90-120 mine
|
|
Pork
|
400-500 gr
|
★ Brynes 4-6min. ★ Fried then 20-25 mine.
|
|
Pork roast
|
1 500-1 750 gr
|
★ 55-75 mine
|
|
Kassler
|
1 750-2 500 gr
|
★ 75-90 mine
|
|
|
|
|
Lamb
|
Fillet
|
100 gr
|
★ 4-6 mine
|
Medium: 65 ° C
|
Chop
|
2,5 cm
|
★ 8-10 mine
|
The fried: 70 ° C
|
Lamb racks
|
500 gr
|
★ Bryne 2-3 mine. ★ Fried then 15-20 mine
|
|
Lamb racks
|
3 000 gr
|
★ Bryne 10-12 mine. ★ Fried then 60-90 mine.
|
|
|
|
|
Bird
|
Chicken, full
|
1 500 gr
|
★ 60-67 mine
|
The fried: 72 ° C
|
Chicken breast
|
175 gr
|
★ 8-12 mine.
|
|
Chicken
|
100-175 gr
|
★ 40-60 mine.
|
|
Turkey, full
|
4 500 gr
|
★ 190-250 mine.
|
|
|
|
|
Fisk & Seafood
|
Fillet
|
2 cm
|
★ 6-8 mine.
|
The fried: 62-66 ° C
|
Fisk, full
|
450 gr
|
★ 15-20 mine.
|
|
Tiger prawns in shell
|
15-20 gr
|
★ 4-5 mine.
|
|
Prudent and scales
|
|
★ 4-6 mine.
|
|
Lobster tails
|
20-25 gr
|
★ 7-11 mine
|
|
Scallops
|
2-3 cm
|
★ 2-4 mine
|
