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Cooking Chart

Cooking Methods and Cooking Times for your food

It takes more than just premium equipment and high quality ingredients for the perfect BBQ. It’s also essential to use the right cooking method and select the optimal cooking time. The following table is a rough guide designed to help you.

Please note that these are only rough guidelines. The exact cooking time will depend on many factors that cannot be taken into account here, such as the size of the food item, outside temperature, etc.

  • Cooking times: Poultry

    PoultryWeight/sizeMethodTemperatureDurationMediumWell done
    Whole chickenapprox. 1.2 kgIndirect180°C50-60 min.75°C
    Chicken breast (with bone)approx. 230 gDirect / Indirect180°C30-35 min.75°C
    Chicken breast (without bone)180 gDirect160°C15-20 min.75°C
    Chicken leg180 gDirect / Indirect180°C25–35 min.75°C
    Chicken wingsapprox. 75 gIndirect180°C15-20 min.75°C
    Poussin350 - 450 gIndirect30 min.80°C
    Whole turkey5.5 - 7 kgIndirect170°C3–4 hours80°C
    Turkey breast, with boneapprox. 1.7 kgIndirect180°C60–90 min.80°C
    Turkey breast (without bone)approx. 1.5 kgIndirect180°C55–65 min.80°C
    Turkey leg450 - 680 gDirect / Indirect180°C55–65 min.80°C
    Diced turkey breast (on skewers)approx. 2.5 cm thickDirect180°C12–15 min.70°C
    Whole duckapprox. 1.7 kgIndirect160°C1,5 - 2 hours50 - 55 °C°C65 - 70 °C°C
    Duck breast filletapprox. 220 gDirect / Indirect180 - 200°C10 - 15 min.
    Whole pheasant/guinea fowl900 g - 1.2 kgIndirect160 - 170°C40 - 45 min.
    Whole goose5 - 7 kgIndirect140 - 150°C3 - 4 hours67 - 70°C
    Chicken burgers2 cm thickDirect / Indirect180 - 200°C10 - 12 min.75°C
  • Cooking times: Vegetables

    VegetablesWeight/sizeMethodTemperatureDurationRare
    Auberginessliced, approx. 1 cm thickDirect160 - 180°C5 - 8 min.
    Mushroomssliced, approx. 0.5 cmDirect150 - 160°C8 - 10 Min
    Vegetable skewers2 cmDirect150 - 160°C8 - 10 min.
    Garlicwhole, wrapped in tinfoilIndirect160°C45 min.
    Corn on the cobWholeDirect150 - 160°C15 - 20 min.
    Asparagus1 cmDirect160°C6 - 8 min.
    TomatoesHalvedDirect150 - 160°C6 - 8 min.
    Courgettes1 cm slicesDirect150 - 160°C3 - 5 min.
    OnionsMedium, halvedIndirect150 - 160°C35 - 40 min.
    PepperWholeDirect / Indirect150 - 160°C
    PepperSlices, approx. 0.5 cmDirect150 - 160°C4 - 5 min.
    PotatoesWholeIndirect160°C92°C
    Potatoesin slicesDirect150 - 160°C12 - 15 min.
  • Cooking times: Fruit

    FruitWeight/sizeMethodTemperatureDuration
    Pineapplecut in slices, inner removedDirect160 - 180°C6 - 10 min.
    Applehalved, core removedDirect160 - 180°C15 - 20 min.
    Apricotshalved, stone removed, on skewers, sliced side facing downDirect160 - 180°C6 - 8 min.
    Bananashalved in skin, sliced side facing down, turn after 1 min.Direct160 - 180°C6 - 8 min.
    PearsHalvedDirect160 - 180°C10 - 14 min.
    Figscarved with deep X, pulled apartDirect160 - 180°C5 min.
    Nectarineshalved, stone removed, sliced side facing downDirect160 - 180°C8 - 10 min.
    Peachesif necessary, peeled, halved, stone removed, sliced side facing downDirect160 - 180°C8 - 10 min.
    Strawberrieshalved, grill sliced sideDirect160 - 180°C4 min.
  • Cooking times: Beef/veal

    Beef/vealWeight/sizeMethodTemperatureDurationMedium RareMediumWell done
    Steak Cuts (Ribeye, Striploin, Rump, Porterhouse, T-bone)approx. 2.5 cm thickDirect220 - 250°C6 - 8 min.55°C to 60°C60°C to 65°C70°C and above
    Ox steakapprox. 4 cm thickDirect / Indirect220 - 250°C14 - 16 min.55°C to 60°C60°C to 65°C70°C and above
    Beef roast from prime ribapprox. 2.5 kgIndirect140 - 150°C1.5 - 2 hours55°C to 60°C60°C to 65°C70°C and above
    Sirloin (without bone)1.8 - 2.8 KgIndirect130°C2 - 2.5 hours55°C to 60°C60°C to 65°C70°C and above
    Brisketapprox. 2.5 kgIndirect120°C2.5 - 3 hoursNot recommendedNot recommended88°C and above
    Veal steakapprox. 2 cm thickDirect / Indirect180°C10 - 12 min.55°C to 60°C58 - 60°C70 - 78°C
    Veal steakapprox. 2.5 cm thickDirect / Indirect180°Capprox. 14 min.55°C to 60°C60°C to 65°C70°C and above
    Veal steakapprox. 3.5 cm thickDirect / Indirect180°C16 - 18 min.55°C to 60°C60°C to 65°C70°C and above
    Burgerapprox. 2 cm thickDirect / Indirect180 - 200°Capprox. 10 - 12 min.55°C to 60°C60°C to 65°C70°C and above
  • Cooking times: Pork

    PorkWeight/sizeMethodTemperatureDurationMedium RareMediumWell done
    Chop200 - 250 gDirect / Indirect250°C10 - 12 min.Not recommended60 - 65°C70°C and above
    Roast sirloin1.5 - 2.0 kgIndirect150 - 160°C1 - 1.5 hoursNot recommended60 - 65°C70 - 75°C
    Spare ribs1.5 - 1.8 kgIndirect130°C4 - 5 hoursNot recommended60 - 65°C70 - 75°C
    Pork fillet350 - 450 gDirect / Indirect250°C25 - 35 min.Not recommended60 - 65°C70 - 75°C
    Sausages, boiled100 - 120 gDirect / Indirect180°C8 - 10 MinNot recommended60 - 65°C70 - 75°C
    Sausages, boiled60 - 100 gDirect / Indirect180°C8 - 10 min.Not recommended60 - 65°C70 - 75°C
    Sausages, raw100 - 120 gDirect / Indirect180°C15 - 20 min.Not recommended60 - 65°C70 - 75°C
  • Cooking times: Fish

    FishWeight/sizeMethodTemperatureDurationMediumWell done
    Fish fillets (with skin)150-180 gDirect (on the skin)170°C6 - 8 min.65°C
    Salmon steak180 - 200 gDirect / Indirect160°C8 - 10 min.50 - 60°C65°C
    Diced fish (on skewers)approx. 2.5 cm thickIndirect180°C10 - 12 min.65°C
    Whole fishapprox. 400 gIndirect180°C20 min.60 - 65°C
    Tuna steak250 gIndirect160 - 180°C2 - 3 min.50 - 52°C
    Tuna steak1 kgIndirect180°C45 - 50 min.50 - 52°C
  • Cooking times: Shellfish

    ShellfishWeight/sizeMethodTemperatureDuration
    Whole lobsterapprox. 900 gIndirect160°C18 - 20 min.
    Prawns and langoustine with shellmedium-sizedDirect160°C5 - 6 min.
    Prawns and langoustine without shellmedium-sizedDirect160°C4 - 5 min.
    Scallops2.5 - 5.0 cm ØDirect180°C4 - 6 min.
    OysterssmallDirect160°C3 - 6 min.
  • Cooking times: Lamb

    LambWeight/sizeMethodTemperatureDurationMedium RareMediumWell done
    Chopapprox. 2.5 - 3 cm thickDirect / Indirect180°C10 - 12 min.55°C to 60°C60°C to 65°C70°C and above
    Leg of lambapprox. 1.7 kgIndirect140 - 160°C55 - 65 min.55°C to 60°C60°C to 65°C70°C and above
    Leg of lamb from rolled roastapprox. 2.5 kgIndirect140 - 160°C15 - 20 min.55°C to 60°C60°C to 65°C70°C and above
    Hock, deboned and flatapprox. 1.7 kgIndirect140 - 160°C55 - 65 min.55°C to 60°C60°C to 65°C70°C and above
    Hock, deboned as rolled roastapprox. 2.5 kgIndirect140 - 160°C1,5 - 2 hours55°C to 60°C60°C to 65°C70°C and above
    Rack of lamb500 - 600 gDirect / Indirect180 - 200°C15 - 20 Min55°C to 60°C60°C to 65°C70°C and above
    Spare ribs1.2 - 1.5 kgIndirect140 - 160°C75 - 90 min.55°C to 60°C60°C to 65°C70°C and above
    Lamb ribsIndirect140 - 160°C75 - 90 min.55°C to 60°C60°C to 65°C70°C and above
  • Cooking times: Game

    GameWeight/sizeMethodTemperatureDurationMedium
    Wild boar, without bone, back and fillet600 gDirect / Indirect160 - 170°C20 - 30 min.62°C
    Saddle of red deer, without bone500 gDirect / Indirect160 - 180°C20 - 25 min.55 - 57°C
    Roast venison1 kgIndirect150 - 160°C75°C
    Wild boar roast1 kgIndirect150 - 160°C75°C
    Saddle of roe deer, without bone1 kgDirect / Indirect130 - 140°C