26
26 Safety, Assembly & Instruction Manual
BEEF
Cut of Meat
Weight or Thickness
BBQ Method
Approx Cook Time
Roasts
2 kg
Indirect
50 min per kg (rare)
Steaks (T-bone, New York,
Porterhouse, Round, Sirloion)
2.5 cm
Direct
5-6 min per side
(rare)
Rump Steak
3.5 cm
Direct
5-7 min per side
(med rare)
Minute Steaks
0.5 cm
Direct
1.5-2 min per side
(rare)
Ground Patties
2.5 cm
Direct
4-5 min per side
(rare)
Ground Patties
2.5 cm
Direct
5-6 min per side
(med rare) Ground
Beef Patties
2.5 cm
Direct
6-7 min per side (well
done)
Thermometer Temperature: Rare = 60ºC, Medium = 66ºC, Well = 77ºC
SEAFOOD
Cut of Meat
Weight or Thickness
BBQ Method
Approx Cook Time
Whole Fish
(with or without head and tail)
2 kg
Indiret
30-35 min
Steaks & Fillets
2 cm
Direct
3-4 min per side
Prawns
Medium Sized
Direct
1.5-2 min per side
Lobster Tails
300 g
Direct
9-13 min
Fish is done when flakes easily when prodded with a fork or knife in the thickest part. Frozen fillets
should not be thawed before cooking. Cooking times will be approximately double that of fresh
fish.