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Cooking time tables

Here you will find the right cooking method and cooking time 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/sizeMethodTemperatureDurationRareMediumWell 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 gIndirect 30 min.  80°C
    Whole turkey5.5 - 7 kgIndirect170°C3–4 hours  80°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 hours 50 - 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 hours  67 - 70°C
    Chicken burgers2 cm thickDirect / Indirect180 - 200°C10 - 12 min.  75°C
  • Cooking times: Vegetables

    VegetablesWeight/sizeMethodTemperatureDurationRareMediumWell done
    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 ScheibenDirect150 - 160°C3 - 5 min.   
    OnionsMedium, halvedIndirect150 - 160°C35 - 40 min.   
    PepperWholeDirect / Indirect150 - 160°C    
    PepperSlices, approx. 0.5 cmDirect150 - 160°C4 - 5 min.   
    PotatoesWholeIndirect160°C 92°C  
    Potatoesin slicesDirect150 - 160°C12 - 15 min.   
  • Cooking times: Fruit

    FruitWeight/sizeMethodTemperatureDurationRareMediumWell done
    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/sizeMethodTemperatureDurationRareMediumWell done
    Rump steak, fillet steak, T-bone steakapprox. 2.5 cm thickDirect / Indirect200 - 220°C10 - 12 min.   
    Ox steakapprox. 4 cm thickDirect / Indirect 14 - 16 min.   
    Beef roast from prime ribapprox. 2.5 kgIndirect140 - 150°C1.5 - 2 hours   
    Sirloin (without bone)1.8 - 2.8 KgIndirect130°C2 - 2.5 hours   
    Brisketapprox. 2.5 kgIndirect 2.5 - 3 hours   
    Veal steakapprox. 2 cm thickDirect / Indirect180°C10 - 12 min. 58 - 60°C70 - 78°C
    Veal steakapprox. 2.5 cm thickDirect / Indirect180°Capprox. 14 min.   
    Veal steakapprox. 3.5 cm thickDirect / Indirect180°C16 - 18 min.   
    Hamburgerapprox. 2 cm thickDirect / Indirect180 - 200°Capprox. 10 - 12 min.52 - 55°C58 - 60°C68 - 70 °C
  • Cooking times: Pork

    PorkWeight/sizeMethodTemperatureDurationRareMediumWell done
    Chopapprox. 3 cm thickDirect / Indirect 10 - 12 min.65 - 68 °C 65 - 68°C
    Roast sirloin1.5 - 2.0 kgIndirect150 - 160°C1 - 1.5 hours 60 - 65°C70 - 75°C
    Spare ribs1.5 - 1.8 kgIndirect130°C4 - 5 hours   
    Pork fillet350 - 450 gDirect / Indirect 25 - 35 min. 70 - 72°C 
    Sausages, boiled100 - 120 gDirect / Indirect 8 - 10 Min   
    Sausages, boiled60 - 100 gDirect / Indirect 8 - 10 min.   
    Sausages, raw100 - 120 gDirect / Indirect180°C15 - 20 min. 70 - 72°C 
    Sausages, raw60 - 100 gDirect / Indirect180°C10 - 15 min. 70 - 72°C 
  • Cooking times: Fish

    FishWeight/sizeMethodTemperatureDurationRareMediumWell 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. beidseitig 50 - 52°C 
    Tuna steak1 kgIndirect180°C45 - 50 min. 50 - 52°C 
  • Cooking times: Shellfish

    ShellfishWeight/sizeMethodTemperatureDurationRareMediumWell done
    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/sizeMethodTemperatureDurationRareMediumWell done
    Chopapprox. 2.5 - 3 cm thickDirect / Indirect180°C10 - 12 min. 55 - 58°C70 - 72°C
    Leg of lambapprox. 1.7 kgIndirect140 - 160°C55 - 65 min. 55 - 58°C70 - 72°C
    Leg of lamb from rolled roastapprox. 2.5 kgIndirect140 - 160°C15 - 20 min. 55 - 58°C70 - 72°C
    Hock, deboned and flatapprox. 1.7 kgIndirect 55 - 65 min.   
    Hock, deboned as rolled roastapprox. 2.5 kgIndirect 1,5 - 2 hours   
    Rack of lamb500 - 600 gDirect / Indirect 15 - 20 Min 55 - 58°C70 - 72°C
    Spare ribs1.2 - 1.5 kgIndirect 75 - 90 min.   
    Lamb ribs Indirect140 - 150°C75 - 90 min.   
  • Cooking times: Game

    GameGewicht/ GrößeMethodTemperatureDurationRareMediumWell done
    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°C  75°C 
    Wild boar roast1 kgIndirect150 - 160°C  75°C 
    Roast venison1 kgIndirect150 - 160°C  75°C 
    Saddle of roe deer, without bone1 kgDirect / Indirect130 - 140°C