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Rösle Buddy G40 Bedienungsanleitung Seite 93

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Overview
Beef
Steak: New York, Porterhouse, Rib-eye,
T-bone or fillet
Loin steak
Pork
Chop, without or without bone
Ribs, suckling pig
Ribs, spare ribs
Ribs, country style with bones
Poultry
Chicken breast without skin or bones
Chicken leg without skin or bones
Chicken breast with bones
Chicken pieces with bones in legs
Chicken wings
Whole chickens
Whole turkey without stuffing
Fish and seafood
Fish fillet or steaks
Whole fish
Vegetables
Corn on the cob
Mushrooms:
Shiitake or button mushrooms/
Portabella
Onions, halved/
sliced
Potatoes: whole/
sliced
Note: for the direct method, remove the cover.
Thickness/
Cooking time
Weight
2 cm / 0.75" thick
4 – 6
4 cm / 1.5" thick
10 - 14 min.
4 cm / 1.5" thick
6 - 8 min.
5 cm / 2" thick
14 - 18 min.
5 cm / 2" thick
6 - 8 min.
500 g to 700 g /
8 - 10 min.
1 – 1.5 lbs,
2 cm / 0.75" thick
Thickness/weight
Cooking time
2 cm / 0.75" thick
6 - 8 min.
2.5 / 1" cm thick
8 - 10 min.
0.45 kg – 0.90 kg /
3 - 4 min.
1 – 2 lbs
0.9 kg – 1.35 kg /
3 – 6 hrs.
2 – 3 lbs
1.36 kg – 1.81 kg /
1.5 - 2 hrs.
2 – 4 lbs
Thickness/weight
Cooking time
170 g – 230 g /
8 - 12 min.
0.35 – 0.5 lbs
120 g / ¼ lbs
8 - 10 min.
280 g – 350 g /
30 - 40 min.
½ – ¾ lbs
30 - 40 min.
50 g – 80 g /
18 - 20 min.
1.75 – 2.5 oz.
1.2 kg – 1.8 kg /
45 - 90 min.
2.5 – 4.0 lbs
4.5 kg – 5.5 kg /
2.5 - 3.5 hrs.
10 – 12 lbs
5.5 kg – 7.0 kg /
3.5 - 4.5 hrs.
12 – 15 lbs
Thickness/weight
Cooking time
per 1 cm / 0.5"
3 - 5 min.
per 2.5 cm / 1"
8 - 10 min.
500 g / 1 lbs
15 - 20 min.
1.5 kg / 3 lbs
30 - 45 min.
Thickness/weight
Cooking time
10 - 15 min.
8 - 10 min.
10 - 15 min.
1.0 cm / 0.5" thick
8 - 10 min.
35 - 40 min.
1.0 cm / 0.5" thick
12 - 14 min.
45 - 60 min.
Temperature
Direct heat, high setting
Direct heat, high setting
Sear and then barbecue for 8 – 10
minutes on indirect heat at high setting
Direct heat, high setting
Sear and then barbecue for 8 – 10
minutes at high setting
Direct heat, high setting
Temperature
Direct heat, high setting
Direct heat, medium setting
Direct heat, low setting
Direct heat, low setting
Direct heat, medium setting
Temperature
Direct heat, medium setting
Direct heat, high setting
Medium heat
Medium heat
Direct heat, medium setting
Medium heat
Low heat
Low heat
Temperature
Direct heat, high setting
Direct heat, high setting
Medium heat
Medium heat
Temperature
Direct heat, medium setting
Direct heat, medium setting/
Medium heat
Direct heat, medium setting/
Medium heat
Direct heat, medium setting/
Medium heat
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