Assessments - 2, GPA: 3.5
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Facilidade de uso
7–9 min 10–13 min 14–17 min Shoulder 1 in. 8–10 min 11–14 min 15–18 min and sirloin 11.2 in. 13–16 min 17–19 min 20–22 min ROASTS Indirect/Medium Heat Place meat, fat side up, in center of the cooking grate. Cook Indirect for the time given in the chart or till thermometer registers the desired internal temperature. APPROXIMATE COOKING TIME RARE MEDIUM WELL-DONE CUT WEIGHT 140°F (60°C) 160°F (71°C) 170°F (77°C) Leg of lamb, 4 lbs 45–55 min 55–65 min 65–75 min butterflied Leg roast Boneless, rolled 5–7 lbs 11.2 –21.4 hrs 21.4 –3 hrs 3 –31.2 hrs Whole 5–7 lbs 11.2 –2 hrs 2–21.2 hrs 21.2 –23.4 hrs 42 COOKING GUIDE FOR GROUND MEATS PATTIES AND SAUSAGES Indirect/Medium Heat Place patties and sausages on the cooking grate. Cook for the time given in the chart or till desired doneness, turning once halfway through cooking time. APPROXIMATE COOKING TIME MEDIUM WELL-DONE CUT THICKNESS 160°F (71°C) 170°F (77°C) Patties COOKING GUIDE FOR GROUND MEATS PATTIES AND SAUSAGES Indirect/Medium Heat Place patties and sausages on the cooking grate. Cook for the time given in the chart or till desired doneness, turning once halfway through cooking time. APPROXIMATE COOKING TIME MEDIUM WELL-DONE CUT THICKNESS 160°F (71°C) 170°F (77°C) Patties Lean ground beef, lamb, and pork 3.4 in. 9–10 min 11–12 min Sausage Fresh bratwurst, Italian, and Polish –– 18–25 min COOKING TIP For safety sake, the U.S.D.A. recommends cooking any ground meat or ground poultry mixtures, such as burgers or meat loaves, till medium 160°F (71°C)The center of patties and meat loaf should not be pink, and the juices should run clear. When checking the temperature of meat loaf, wait till near the end of the cooking time before inserting the meat thermometer. Insert the thermometer near center of loaf. INTERNAL VIELUXETM GRILL METRIC FOOD TEMPERATURES TEMPERATURES EQUIVALENTS Fahrenheit (F) Celsius (C) Fahrenheit (F) Celsius (C) U.S. Metric 140° 60° 325° 163° 1 cup 250 milliliters 150° 66° 350° 177° 1 tablespoon 20 milliliters 160° 71° 375° 191° 1 teaspoon 5 milliliters 170° 77° 400° 201° 180° 82° 450° 232° 500° 260° 550° 288° 43 COOKING GUIDE FOR POULTRY BONELESS BREASTS, TURKEY PATTIES, & TURKEY TENDERLOIN STEAKS Indirect/Medium Heat Place on cooking grate. Cook for the time given in the chart, turning once halfway through cooking time. APPROXIMATE COOKING TIME THICKNESS / MEDIUM WELL-DONE TYPE OF POULTRY WEIGHT 160°F (71°C) 170°F (77°C) Chicken breasts, skinned and boned 4–5 oz ea –– 10–12 min COOKING GUIDE FOR POULTRY BONELESS BREASTS, TURKEY PATTIES, & TURKEY TENDERLOIN STEAKS Indirect/Medium Heat Place on cooking grate. Cook for the time given in the chart, turning once halfway through cooking time. APPROXIMATE COOKING TIME THICKNESS / MEDIUM WELL-DONE TYPE OF POULTRY WEIGHT 160°F (71°C) 170°F (77°C) Chicken breasts, skinned and boned 4–5 oz ea –– 10–12 min Turkey patties (ground raw turkey) 3.4 in. –– 10–12 min Turkey tenderloin steaks 4–6 oz ea –– 10–12 min POULTRY PIECES AND WHOLE BIRDS Indirect/Medium Heat For chicken and turkey pieces, remove skin, if desired. Place bone side down in center of the cooking grate. Cook for the time given in the chart. During the last 10 minutes of cooking time, brush with sauce, if desired. Place whole chicken or turkey, breast side up, in center of the cooking grate. Cook for the time given in the chart or till thermometer registers 180°F (82°C). APPROXIMATE COOKING TIME THICKNESS / MEDIUM WELL-DONE TYPE OF POULTRY WEIGHT 160°F (71°C) 170°F (77°C) Broiler-fryer chicken, whole 3–4 lbs ––11.4–13.4 hrs Chicken breast halves, thighs, and drumsticks 2–21.2 lbs total –– 50–60 min Cornish game hens, whole 1–11.2 lbs ea ––45–60 min Turkey, unstuffed, whole 6–8 lbs –– 11.4 –2 hrs 10–12 lbs –– 2–3 hrs 14–18 lbs –– 3–4 hrs Turkey breasts, whole 4–6 lbs 11.2 –21.4 hrs 6–8 lbs 2–31.2 hrs Be sure to fully defrost turkey before cooking. Defrost turkey in the refrigerator and allow 24 hours for every 5 lbs. VieluxeTM Tip – To check doneness, insert Thermometer in thickest part of inside thigh where thigh joins body of chicken or turkey. Thigh meat will feel tender and juices will run clear when 44 COOKING GUIDE FOR FISH & SEAFOOD FISH FILLETS AND STEAKS Indirect/Medium Heat Place on cooking grate. Cook for the time given in the chart, turning once halfway through cooking time. APPROXIMATE TYPE THICKNESS COOKING TIME Fish fillets 1.4 –1.2 in. 3–5 min 1.2 –1 in. 6–10 min Fish steaks 1–11.4 in. 10–12 min COOKING GUIDE FOR FISH & SEAFOOD FISH FILLETS AND STEAKS Indirect/Medium Heat Place on cooking grate. Cook for the time given in the chart, turning once halfway through cooking time. APPROXIMATE TYPE THICKNESS COOKING TIME Fish fillets 1.4 –1.2 in. 3–5 min 1.2 –1 in. 6–10 min Fish steaks 1–11.4 in. 10–12 min WHOLE FISH Indirect/Medium Heat Thaw fish, if frozen. UNSTUFFED FISH: Place fish in center of the lightly greased cooking grate. Cook Indirect for the time given in the chart or till fish flakes when tested with a fork. STUFFED FISH...