Bedienungsanleitung Weber performer (Seite 13 von 136) (Alle Sprachen)

328098

Zoom out

Zoom in

Vorherige Seite

1/136

Nächste Seite

WWW.WEBER.COM

GRILLING GUIDE

Cooking Tips

• Grill steaks, fish fillets, boneless chicken

pieces, and vegetables using the direct method

for the time given on the chart (or to the

desired doneness) turning food once, halfway

through grilling time.

• Grill roasts, whole poultry, bone-in poultry

pieces, whole fish, and thicker cuts using the

indirect method for the time given on the chart

(or until an instant-read thermometer registers

the desired internal temperature).

• Before carving, let roasts, larger joints of

meat, and thick chops and steaks rest for

5 to 10 minutes after cooking. The internal

temperature of the meat will rise 5 to 10

degrees during this time.

• For additional smoke flavour, consider adding

hardwood chips or chunks (soaked in water for

at least 30 minutes and drained) or moistened

fresh herbs such as rosemary, thyme, or bay

leaves. Place the wet wood or herbs directly on

the coals just before you begin cooking.

• Thaw food before grilling. Otherwise, allow for

a longer cooking time if cooking frozen food.

Food Safety Tips

• Do not defrost meat, fish, or poultry at room

temperature. Defrost in the refrigerator.

• Wash your hands thoroughly with hot, soapy

water before starting any meal preparation and

after handling fresh meat, fish, and poultry.

• Never place cooked food on the same plate raw

food was on.

• Wash all plates and cooking utensils that have

come into contact with raw meats or fish with

hot, soapy water and rinse.

Cooking times for beef and lamb use the United States Department of Agriculture definition of

medium doneness, unless otherwise noted. The cuts, thicknesses, weights and grilling times are

meant to be guidelines. Factors such as altitude, wind and outside temperature can affect cooking

times.

Visit www.weber.com for recipes and grilling tips.

Thickness/Weight Approximate Total Grilling Time

RED MEAT

Steak:

New York strip,

porterhouse, rib-eye,

T-bone, and

filet mignon (tenderloin)

2 cm thick 4 to 6 minutes direct high heat

2.5 cm thick 6 to 8 minutes direct high heat

5 cm thick

14 to 18 minutes brown 6 to 8 minutes direct high heat,

and grill 8 to 10 minutes indirect high heat

Flank Steak 0.7 kg to 1 kg, 2 cm thick 8 to 10 minutes direct medium heat

Minced Beef Patty 2 cm thick 8 to 10 minutes direct medium heat

Tenderloin 1.4 to 1.8 kg

45 to 60 minutes 15 minutes direct medium heat,

and grill 30 to 45 minutes indirect medium heat

PORK

Bratwurst: fresh 85 g link 20 to 25 minutes direct low heat

Chop: boneless or bone-in

2 cm thick 6 to 8 minutes direct high heat

3 to 4 cm thick

10 to 12 minutes brown 6 minutes direct high heat,

and grill 4 to 6 minutes indirect high heat

Ribs: baby back, spareribs 1.4 to 1.8 kg 1½ to 2 hours indirect medium heat

Ribs: country-style, bone-in 1.4 to 1.8 kg 1½ to 2 hours indirect medium heat

Tenderloin 0.5 kg

30 minutes brown 5 minutes direct high heat,

and grill 25 minutes indirect medium heat

POULTRY

Chicken Breast:

boneless, skinless

170 to 227 g 8 to 12 minutes direct medium heat

Chicken Thigh:

boneless, skinless

113 g 8 to 10 minutes direct medium heat

Chicken Pieces:

bone-in, assorted

85 to 170 g

36 to 40 minutes 6 to 10 minutes direct low heat,

30 minutes indirect medium heat

Chicken: whole 1.8 to 2.25 kg 1 to 1¼ hours indirect medium heat

Cornish Game Hen 0.7 to 0.9 kg 60 to 70 minutes indirect medium heat

Turkey: whole, unstuffed 4.5 to 5.5 kg 2 to 2½ hours indirect medium heat

SEAFOOD

Fish, Fillet, or Steak:

halibut, red snapper,

salmon, sea bass,

swordfish, tuna

0.6 to 1.25 cm thick 3 to 5 minutes direct medium heat

2.5 to 3 cm thick 10 to 12 minutes direct medium heat

Fish: whole

0.5 kg 15 to 20 minutes indirect medium heat

1.4 kg 30 to 45 minutes indirect medium heat

Shrimp 14 g 2 to 4 minutes direct high heat

VEGETABLES

Asparagus 1.25 cm diameter 6 to 8 minutes direct medium heat

Maize

in husk 25 to 30 minutes direct medium heat

husked 10 to 15 minutes direct medium heat

Mushroom

shiitake or button 8 to 10 minutes direct medium heat

portobello 10 to 15 minutes direct medium heat

Onion

halved 35 to 40 minutes indirect medium heat

1.25 cm slices 8 to 12 minutes direct medium heat

Potato

whole 45 to 60 minutes indirect medium heat

1.25 cm slices

9 to 11 minutes parboil 3 minutes,

and grill 6 to 8 minutes direct medium heat

Make sure food fits on the grill with the lid down, leaving approximately 2.5 cm of clearance between the food and lid.

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Weber performer Seite 13

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Andere Handbücher von Weber performer

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info