Cooking Chart

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
Poultry Weight/size Method Temperature Duration Rare Medium Well done
Whole chicken approx. 1.2 kg Indirect 180°C 50-60 min. 75°C
Chicken breast (with bone) approx. 230 g Direct / Indirect 180°C 30-35 min. 75°C
Chicken breast (without bone) 180 g Direct 160°C 15-20 min. 75°C
Chicken leg 180 g Direct / Indirect 180°C 25–35 min. 75°C
Chicken wings approx. 75 g Indirect 180°C 15-20 min. 75°C
Poussin 350 - 450 g Indirect 30 min. 80°C
Whole turkey 5.5 - 7 kg Indirect 170°C 3–4 hours 80°C
Turkey breast, with bone approx. 1.7 kg Indirect 180°C 60–90 min. 80°C
Turkey breast (without bone) approx. 1.5 kg Indirect 180°C 55–65 min. 80°C
Turkey leg 450 - 680 g Direct / Indirect 180°C 55–65 min. 80°C
Diced turkey breast (on skewers) approx. 2.5 cm thick Direct 180°C 12–15 min. 70°C
Whole duck approx. 1.7 kg Indirect 160°C 1,5 - 2 hours 50 - 55 °C°C 65 - 70 °C°C
Duck breast fillet approx. 220 g Direct / Indirect 180 - 200°C 10 - 15 min.
Whole pheasant/guinea fowl 900 g - 1.2 kg Indirect 160 - 170°C 40 - 45 min.
Whole goose 5 - 7 kg Indirect 140 - 150°C 3 - 4 hours 67 - 70°C
Chicken burgers 2 cm thick Direct / Indirect 180 - 200°C 10 - 12 min. 75°C
Cooking times: Vegetables

Vegetables Weight/size Method Temperature Duration Rare Medium Well done
Aubergines sliced, approx. 1 cm thick Direct 160 - 180°C 5 - 8 min.
Mushrooms sliced, approx. 0.5 cm Direct 150 - 160°C 8 - 10 Min
Vegetable skewers 2 cm Direct 150 - 160°C 8 - 10 min.
Garlic whole, wrapped in tinfoil Indirect 160°C 45 min.
Corn on the cob Whole Direct 150 - 160°C 15 - 20 min.
Asparagus 1 cm Direct 160°C 6 - 8 min.
Tomatoes Halved Direct 150 - 160°C 6 - 8 min.
Courgettes 1 cm Scheiben Direct 150 - 160°C 3 - 5 min.
Onions Medium, halved Indirect 150 - 160°C 35 - 40 min.
Pepper Whole Direct / Indirect 150 - 160°C
Pepper Slices, approx. 0.5 cm Direct 150 - 160°C 4 - 5 min.
Potatoes Whole Indirect 160°C 92°C
Potatoes in slices Direct 150 - 160°C 12 - 15 min.
Cooking times: Fruit

Fruit Weight/size Method Temperature Duration Rare Medium Well done
Pineapple cut in slices, inner removed Direct 160 - 180°C 6 - 10 min.
Apple halved, core removed Direct 160 - 180°C 15 - 20 min.
Apricots halved, stone removed, on skewers, sliced side facing down Direct 160 - 180°C 6 - 8 min.
Bananas halved in skin, sliced side facing down, turn after 1 min. Direct 160 - 180°C 6 - 8 min.
Pears Halved Direct 160 - 180°C 10 - 14 min.
Figs carved with deep X, pulled apart Direct 160 - 180°C 5 min.
Nectarines halved, stone removed, sliced side facing down Direct 160 - 180°C 8 - 10 min.
Peaches if necessary, peeled, halved, stone removed, sliced side facing down Direct 160 - 180°C 8 - 10 min.
Strawberries halved, grill sliced side Direct 160 - 180°C 4 min.
Cooking times: Beef/veal

Beef/veal Weight/size Method Temperature Duration Medium Rare Medium Well done
Steak Cuts (Ribeye, Striploin, Rump, Porterhouse, T-bone) approx. 2.5 cm thick Direct 220 - 250°C 6 - 8 min. 55°C to 60°C 60°C to 65°C 70°C and above
Ox steak approx. 4 cm thick Direct / Indirect 220 - 250°C 14 - 16 min. 55°C to 60°C 60°C to 65°C 70°C and above
Beef roast from prime rib approx. 2.5 kg Indirect 140 - 150°C 1.5 - 2 hours 55°C to 60°C 60°C to 65°C 70°C and above
Sirloin (without bone) 1.8 - 2.8 Kg Indirect 130°C 2 - 2.5 hours 55°C to 60°C 60°C to 65°C 70°C and above
Brisket approx. 2.5 kg Indirect 120°C 2.5 - 3 hours Not recommended Not recommended 88°C and above
Veal steak approx. 2 cm thick Direct / Indirect 180°C 10 - 12 min. 55°C to 60°C 58 - 60°C 70 - 78°C
Veal steak approx. 2.5 cm thick Direct / Indirect 180°C approx. 14 min. 55°C to 60°C 60°C to 65°C 70°C and above
Veal steak approx. 3.5 cm thick Direct / Indirect 180°C 16 - 18 min. 55°C to 60°C 60°C to 65°C 70°C and above
Burger approx. 2 cm thick Direct / Indirect 180 - 200°C approx. 10 - 12 min. 55°C to 60°C 60°C to 65°C 70°C and above
Cooking times: Pork

Pork Weight/size Method Temperature Duration Medium Rare Medium Well done
Chop 200 - 250 g Direct / Indirect 250°C 10 - 12 min. Not recommended 60 - 65°C 70°C and above
Roast sirloin 1.5 - 2.0 kg Indirect 150 - 160°C 1 - 1.5 hours Not recommended 60 - 65°C 70 - 75°C
Spare ribs 1.5 - 1.8 kg Indirect 130°C 4 - 5 hours Not recommended 60 - 65°C 70 - 75°C
Pork fillet 350 - 450 g Direct / Indirect 250°C 25 - 35 min. Not recommended 60 - 65°C 70 - 75°C
Sausages, boiled 100 - 120 g Direct / Indirect 180°C 8 - 10 Min Not recommended 60 - 65°C 70 - 75°C
Sausages, boiled 60 - 100 g Direct / Indirect 180°C 8 - 10 min. Not recommended 60 - 65°C 70 - 75°C
Sausages, raw 100 - 120 g Direct / Indirect 180°C 15 - 20 min. Not recommended 60 - 65°C 70 - 75°C
Cooking times: Fish

Fish Weight/size Method Temperature Duration Rare Medium Well done
Fish fillets (with skin) 150-180 g Direct (on the skin) 170°C 6 - 8 min. 65°C
Salmon steak 180 - 200 g Direct / Indirect 160°C 8 - 10 min. 50 - 60°C 65°C
Diced fish (on skewers) approx. 2.5 cm thick Indirect 180°C 10 - 12 min. 65°C
Whole fish approx. 400 g Indirect 180°C 20 min. 60 - 65°C
Tuna steak 250 g Indirect 160 - 180°C 2 - 3 min. beidseitig 50 - 52°C
Tuna steak 1 kg Indirect 180°C 45 - 50 min. 50 - 52°C
Cooking times: Shellfish

Shellfish Weight/size Method Temperature Duration Rare Medium Well done
Whole lobster approx. 900 g Indirect 160°C 18 - 20 min.
Prawns and langoustine with shell medium-sized Direct 160°C 5 - 6 min.
Prawns and langoustine without shell medium-sized Direct 160°C 4 - 5 min.
Scallops 2.5 - 5.0 cm Ø Direct 180°C 4 - 6 min.
Oysters small Direct 160°C 3 - 6 min.
Cooking times: Lamb

Lamb Weight/size Method Temperature Duration Medium Rare Medium Well done
Chop approx. 2.5 - 3 cm thick Direct / Indirect 180°C 10 - 12 min. 55°C to 60°C 60°C to 65°C 70°C and above
Leg of lamb approx. 1.7 kg Indirect 140 - 160°C 55 - 65 min. 55°C to 60°C 60°C to 65°C 70°C and above
Leg of lamb from rolled roast approx. 2.5 kg Indirect 140 - 160°C 15 - 20 min. 55°C to 60°C 60°C to 65°C 70°C and above
Hock, deboned and flat approx. 1.7 kg Indirect 140 - 160°C 55 - 65 min. 55°C to 60°C 60°C to 65°C 70°C and above
Hock, deboned as rolled roast approx. 2.5 kg Indirect 140 - 160°C 1,5 - 2 hours 55°C to 60°C 60°C to 65°C 70°C and above
Rack of lamb 500 - 600 g Direct / Indirect 180 - 200°C 15 - 20 Min 55°C to 60°C 60°C to 65°C 70°C and above
Spare ribs 1.2 - 1.5 kg Indirect 140 - 160°C 75 - 90 min. 55°C to 60°C 60°C to 65°C 70°C and above
Lamb ribs Indirect 140 - 160°C 75 - 90 min. 55°C to 60°C 60°C to 65°C 70°C and above
Cooking times: Game

Game Gewicht/ Größe Method Temperature Duration Rare Medium Well done
Wild boar, without bone, back and fillet 600 g Direct / Indirect 160 - 170°C 20 - 30 min. 62°C
Saddle of red deer, without bone 500 g Direct / Indirect 160 - 180°C 20 - 25 min. 55 - 57°C
Roast venison 1 kg Indirect 150 - 160°C 75°C
Wild boar roast 1 kg Indirect 150 - 160°C 75°C
Roast venison 1 kg Indirect 150 - 160°C 75°C
Saddle of roe deer, without bone 1 kg Direct / Indirect 130 - 140°C