Rösle BBQ Station Videro G3 Bedienungsanleitung Seite 46

Cooking­times
The following information for pieces, thickness, weight and grilling times are for guidance only and not
binding. Grilling times are influenced by height, wind, outside temperature and the desired way the food is
to be done.
Grill steaks, fish fillets, boneless chicken pieces and vegetables using the direct method for the time shown
in the table or according to taste and turn the food once halfway through cooking.
Barbecue roast joints, pieces of poultry with bones, whole fishes and thicker cuts using the indirect method
with the aid of the times shown in the table below. Alternatively a roasting thermometer can be used that
shows the desired temperature. The barbecuing times for beef are for medium results unless stated other-
wise.
Meat that is not properly cooked through can cause serious health hazards.
The approximate cooking times originate from various sources and relate to meat at fridge temperature. If
you work with higher barbecue temperatures, we recommend that you do not apply barbecue sauce to the
meat until the last 15 to 30 minutes of cooking time so as to prevent excessive browning or burning.
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