Weber Electric Grill Grilling Guide Users Manual
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2015-01-05
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weber® q® electric grill guide seafood poultry pork red meat The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: 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). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time. Thickness / Weight Approximate Total Grilling Time ¾ inch thick 10 to 14 minutes high heat Steak: New York strip, porterhouse, rib-eye, T-bone, and filet mignon (tenderloin) 1 inch thick 14 to 16 minutes high heat 2 inches thick 18 to 20 minutes high heat Kebab 1½ to 2 pounds, ¾ inch thick 12 to 15 minutes medium heat Ground Beef Patty ¾ inch thick 12 to 16 minutes high heat Bratwurst: fresh 3 ounce link 28 to 32 minutes medium heat Chop: boneless or bone in ¾ inch thick 20 to 30 minutes medium heat Loin: boneless ¾ to 1 in thick 16 to 18 minutes medium heat Chicken Breast: boneless, skinless 6 to 8 ounces 12 to 14 minutes medium heat Chicken Pieces: bone in, assorted 3 to 6 ounces 40 minutes medium heat Kebab 1 to 1½ in cubes 14 to 16 minutes high heat ½ to 1 inch thick 8 to 10 minutes high heat 1 to 1¼ inch thick 10 to 12 minutes high heat Whole Fish 1 pound 15 to 20 minutes medium heat Shrimp 1½ ounces 2 to 5 minutes high heat Asparagus ½-inch diameter 8 to 10 minutes high heat in husk 25 to 30 minutes high heat husked 12 to 14 minutes high heat Mushroom portabello 12 to 15 minutes high heat Peppers quartered 8 to 10 minutes high heat Onion ½ inch slices 10 to 12 minutes high heat Potato ¼ inch slices 10 to 12 minutes high heat Zucchini ½ inch slices 8 to 10 minutes high heat Fish, Fillet or Steak: halibut, red snapper, salmon, sea bass, swordfish, and tuna Corn vegetables grilling guide grilling guide - weber ® q ® electric grills weber® q® gas grill guide red meat The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: 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). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time. Thickness / Weight Approximate Total Grilling Time ¾ inch thick 6 to 8 minutes: high heat 1 inch thick 8 to 10 minutes: high heat 2 inches thick 14 to 16 minutes: sear 10 minutes high heat, grill 4 to 6 minutes low heat Flank Steak 1½ to 2 pounds, ¾ inch thick 12 to 15 minutes medium heat Ground Beef Patty ¾ inch thick 8 to 10 minutes medium heat Bratwurst: fresh 3 ounce link Steak: New York strip, porterhouse, rib-eye, T-bone, and filet mignon (tenderloin) seafood poultry pork ¾ inch thick Chop: boneless or bone in 1¼ to 1½ inches thick 20 to 25 minutes direct low heat 10 to 15 minutes: sear 6 minutes high heat, grill 4 to 8 minutes low heat 14 to 18 minutes: sear 8 minutes high heat, grill 6 to 10 minutes low heat Ribs*: baby back, spareribs 3 to 4 pounds Ribs: baby back, spareribs (Weber® Q® 100 and 120) 3 to 4 pounds Tenderloin 1 pound Chicken Breast: boneless, skinless 6 to 8 ounces 8 to 12 minutes medium heat Chicken Pieces: bone in, assorted 3 to 6 ounces 40 to 50 minutes: low heat Chicken*: whole 4 to 5 pounds 1 to 1½ hours low heat (on roasting rack) Cornish Game Hen 1½ to 2 pounds 30 to 35 minutes: low heat Turkey Breast: bone in 4 to 5 pounds 1 to 1½ hours low heat ¼ to ½ inch thick 3 to 5 minutes high heat 1 inch thick 5 to 10 minutes high heat 1¼ inches thick 10 to 12 minutes high heat Shrimp 1½ ounces 2 to 5 minutes high heat Asparagus ½-inch diameter 6 to 8 minutes medium heat in husk 25 to 30 minutes medium heat husked 10 to 12 minutes medium heat shiitake or button 8 to 10 minutes medium heat portabello 12 to 15 minutes medium heat ½ inch slices 8 to 12 minutes medium heat whole 45 to 60 minutes low heat ½ inch slices 14 to 16 minutes: medium heat Fish, Fillet or Steak: halibut, red snapper, salmon, sea bass, swordfish, and tuna 1¼ to 1½ hours low heat (on rib rack) 1 to 1¼ hours low heat, 30 minutes bone side down, then turn every 10 to 15 minutes 25 to 30 minutes: sear 10 minutes high heat (turn 3 times), grill 15 to 20 minutes low heat Corn vegetables grilling guide grilling guide - weber ® q ® gas grills Mushroom Onion Potato *Cuts that can only be grilled on the Weber® Q®, Weber® Q® 200 series and Weber® Q® 300 series gas grills. seafood poultry pork red meat The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: 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). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time. Thickness / Weight Approximate Total Grilling Time ¾ inch thick 4 to 6 minutes direct high heat 1 inch thick 6 to 8 minutes direct high heat 2 inches thick 14 to 18 minutes sear 6 to 8 minutes direct high heat, and grill 8 to 10 minutes indirect high heat Flank Steak 1½ to 2 pounds, ¾ inch thick 8 to 10 minutes direct medium heat Ground Beef Patty ¾ inch thick 8 to 10 minutes direct medium heat Tenderloin 3 to 4 pounds 45 to 60 minutes 15 minutes direct medium heat, and grill 30 to 45 minutes indirect medium heat Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat ¾ inch thick 6 to 8 minutes direct high heat 1¼ to 1½ inches thick 10 to 12 minutes sear 6 minutes direct high heat, and grill 4 to 6 minutes indirect high heat Ribs: baby back, spareribs 3 to 4 pounds 1½ to 2 hours indirect medium heat Ribs: country-style, bone in 3 to 4 pounds 1½ to 2 hours indirect medium heat Tenderloin 1 pound 30 minutes sear 5 minutes direct high heat, and grill 25 minutes indirect medium heat Chicken Breast: boneless, skinless 6 to 8 ounces 8 to 12 minutes direct medium heat Chicken Thigh: boneless, skinless 4 ounces 8 to 10 minutes direct medium heat Chicken Pieces: bone in, assorted 3 to 6 ounces 36 to 40 minutes 6 to 10 minutes direct low heat, 30 minutes indirect medium heat Chicken: whole 4 to 5 pounds 1 to 1¼ hours indirect medium heat Cornish Game Hen 1½ to 2 pounds 60 to 70 minutes indirect medium heat Turkey: whole, unstuffed 10 to 12 pounds 2 to 2½ hours indirect medium heat ¼ to ½ inch thick 3 to 5 minutes direct medium heat 1 to 1¼ inches thick 10 to 12 minutes direct medium heat 1 pound 15 to 20 minutes indirect medium heat 3 pounds 30 to 45 minutes indirect medium heat Shrimp 1½ ounces 2 to 4 minutes direct high heat Asparagus ½-inch diameter 6 to 8 minutes direct medium heat in husk 25 to 30 minutes direct medium heat husked 10 to 15 minutes direct medium heat shiitake or button 8 to 10 minutes direct medium heat portabello 10 to 15 minutes direct medium heat halved 35 to 40 minutes indirect medium heat ½ inch slices 8 to 12 minutes direct medium heat whole 45 to 60 minutes indirect medium heat ½ inch slices 9 to 11 minutes parboil 3 minutes, and grill 6 to 8 minutes direct medium heat Steak: New York strip, porterhouse, rib-eye, T-bone, and filet mignon (tenderloin) Chop: boneless or bone in Fish, Fillet or Steak: halibut, red snapper, salmon, sea bass, swordfish, and tuna Fish: whole Corn vegetables grilling guide grilling guide - gas grills Mushroom Onion Potato seafood poultry pork red meat The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: 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). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time. Thickness / Weight Approximate Total Grilling Time ¾ inch thick 4 to 6 minutes direct high heat 1 inch thick 6 to 8 minutes direct high heat 2 inches thick 14 to 18 minutes sear 6 to 8 minutes direct high heat, and grill 8 to 10 minutes indirect high heat Flank Steak 1½ to 2 pounds, ¾ inch thick 8 to 10 minutes direct medium heat Ground Beef Patty ¾ inch thick 8 to 10 minutes direct medium heat Tenderloin 3 to 4 pounds 45 to 60 minutes 15 minutes direct medium heat, and grill 30 to 45 minutes indirect medium heat Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat ¾ inch thick 6 to 8 minutes direct high heat 1¼ to 1½ inches thick 10 to 12 minutes sear 6 minutes direct high heat, and grill 4 to 6 minutes indirect high heat Ribs: baby back, spareribs 3 to 4 pounds 1½ to 2 hours indirect medium heat Ribs: country-style, bone in 3 to 4 pounds 1½ to 2 hours indirect medium heat Tenderloin 1 pound 30 minutes sear 5 minutes direct high heat, and grill 25 minutes indirect medium heat Chicken Breast: boneless, skinless 6 to 8 ounces 8 to 12 minutes direct medium heat Chicken Thigh: boneless, skinless 4 ounces 8 to 10 minutes direct medium heat Chicken Pieces: bone in, assorted 3 to 6 ounces 36 to 40 minutes 6 to 10 minutes direct low heat, 30 minutes indirect medium heat Chicken: whole 4 to 5 pounds 1 to 1¼ hours indirect medium heat Cornish Game Hen 1½ to 2 pounds 60 to 70 minutes indirect medium heat Turkey: whole, unstuffed 10 to 12 pounds 2 to 2½ hours indirect medium heat ¼ to ½ inch thick 3 to 5 minutes direct medium heat 1 to 1¼ inches thick 10 to 12 minutes direct medium heat 1 pound 15 to 20 minutes indirect medium heat 3 pounds 30 to 45 minutes indirect medium heat Shrimp 1½ ounces 2 to 4 minutes direct high heat Asparagus ½-inch diameter 6 to 8 minutes direct medium heat in husk 25 to 30 minutes direct medium heat husked 10 to 15 minutes direct medium heat shiitake or button 8 to 10 minutes direct medium heat portabello 10 to 15 minutes direct medium heat halved 35 to 40 minutes indirect medium heat ½ inch slices 8 to 12 minutes direct medium heat whole 45 to 60 minutes indirect medium heat ½ inch slices 9 to 11 minutes parboil 3 minutes, and grill 6 to 8 minutes direct medium heat Steak: New York strip, porterhouse, rib-eye, T-bone, and filet mignon (tenderloin) Chop: boneless or bone in Fish, Fillet or Steak: halibut, red snapper, salmon, sea bass, swordfish, and tuna Fish: whole Corn vegetables grilling guide grilling guide - charcoal grills Mushroom Onion Potato weber® smoker guide poultry pork red meat The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and desired doneness. Cooking times for beef are for the United States Department of Agriculture’s definition of medium doneness unless otherwise noted. Cooking times listed are for foods that have been completely thawed. seafood grilling guide smoking guide Thickness / Weight Smoking Time Wood Chunks Internal Temperature / Doneness Beef brisket 5 to 6 pounds 6 to 8 hours 3 to 5 190 °F (88 °C) well-done Lamb roast, venison 5 to 7 pounds 5 to 6 hours 3 to 5 160 °F (71 °C) medium Large cuts of game 7 to 9 pounds 6 to 8 hours 3 to 5 170 °F (76 °C) well-done Beef ribs full grill 6 to 7 hours 2 to 4 160 °F (71 °C) well-done Pork roast 4 to 8 pounds 5 to 6 hours 3 to 5 170 °F (76 °C) well-done Pork ribs full grill 4 to 6 hours 2 to 4 Meat begins to pull from bone Ham: fresh whole 10 to 18 pounds 8 to 12 hours 2 to 4 170 °F (76 °C) well-done Pork shoulder 4 to 8 pounds 8 to 12 hours 3 to 5 190 °F (88 °C) well-done Chicken: whole 5 pounds 2½ to 3½ hours 1 to 3 165 °F (74 °C) medium 8 to 12 pounds 4 to 5 hours 2 to 4 165 °F (74 °C) medium 12 to 18 pounds 8 to 10 hours 3 to 5 165 °F (74 °C) medium Duck: whole 3 to 4 pounds 2 to 2½ hours 3 to 4 180 °F (82 °C) medium Whole Fish: small full grill 1 to 1½ hours 2 to 4 Flakes with fork Whole Fish: large 3 to 6 pounds 3 to 4 hours 2 to 4 Flakes with fork Lobster and Shrimp full grill 1 hour 2 to 4 Firm and pink Turkey: whole
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