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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 Rare Medium Well done
Rump steak, fillet steak, T-bone steak approx. 2.5 cm thick Direct / Indirect 200 - 220°C 10 - 12 min.
Ox steak approx. 4 cm thick Direct / Indirect 14 - 16 min.
Beef roast from prime rib approx. 2.5 kg Indirect 140 - 150°C 1.5 - 2 hours
Sirloin (without bone) 1.8 - 2.8 Kg Indirect 130°C 2 - 2.5 hours
Brisket approx. 2.5 kg Indirect 2.5 - 3 hours
Veal steak approx. 2 cm thick Direct / Indirect 180°C 10 - 12 min. 58 - 60°C 70 - 78°C
Veal steak approx. 2.5 cm thick Direct / Indirect 180°C approx. 14 min.
Veal steak approx. 3.5 cm thick Direct / Indirect 180°C 16 - 18 min.
Hamburger approx. 2 cm thick Direct / Indirect 180 - 200°C approx. 10 - 12 min. 52 - 55°C 58 - 60°C 68 - 70 °C
Cooking times: Pork

Pork Weight/size Method Temperature Duration Rare Medium Well done
Chop approx. 3 cm thick Direct / Indirect 10 - 12 min. 65 - 68 °C 65 - 68°C
Roast sirloin 1.5 - 2.0 kg Indirect 150 - 160°C 1 - 1.5 hours 60 - 65°C 70 - 75°C
Spare ribs 1.5 - 1.8 kg Indirect 130°C 4 - 5 hours
Pork fillet 350 - 450 g Direct / Indirect 25 - 35 min. 70 - 72°C
Sausages, boiled 100 - 120 g Direct / Indirect 8 - 10 Min
Sausages, boiled 60 - 100 g Direct / Indirect 8 - 10 min.
Sausages, raw 100 - 120 g Direct / Indirect 180°C 15 - 20 min. 70 - 72°C
Sausages, raw 60 - 100 g Direct / Indirect 180°C 10 - 15 min. 70 - 72°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 Rare Medium Well done
Chop approx. 2.5 - 3 cm thick Direct / Indirect 180°C 10 - 12 min. 55 - 58°C 70 - 72°C
Leg of lamb approx. 1.7 kg Indirect 140 - 160°C 55 - 65 min. 55 - 58°C 70 - 72°C
Leg of lamb from rolled roast approx. 2.5 kg Indirect 140 - 160°C 15 - 20 min. 55 - 58°C 70 - 72°C
Hock, deboned and flat approx. 1.7 kg Indirect 55 - 65 min.
Hock, deboned as rolled roast approx. 2.5 kg Indirect 1,5 - 2 hours
Rack of lamb 500 - 600 g Direct / Indirect 15 - 20 Min 55 - 58°C 70 - 72°C
Spare ribs 1.2 - 1.5 kg Indirect 75 - 90 min.
Lamb ribs Indirect 140 - 150°C 75 - 90 min.
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