tepro GRENADA Bedienungsanleitung Seite 29

Ventilation Settings and Cooking
Times
Top vent
The following settings of the air inlet on the
BBQ body (9) and the cast-iron ventilation
regulator (11) are approximate and the
cooking times are estimated values.
Please use a meat thermometer in order
to guarantee the quality of your food and
Top vent Bottom vent
to achieve the respective safe temperature
range.
Top vent
op vent Bottom vent
Cast-iron ventilation controller (11)
Top vent Bottom vent
op vent Bottom vent
Air inlet on BBQ body
open
P160175_TEPRO_1154_Grenada_K.indb 29
Bottom vent
Bottom vent
closed
Slow-cooking and smoking
110 °C to 135 °C
Beef brisket 4 hrs. per kilo
Top vent Bottom vent
Pulled pork 4 hrs. per kilo
Chicken (whole) 3-4 hrs.
Pork ribs 3-5 hrs.
Roasting 9+ hrs.
Top vent Bottom vent
Barbecuing and roasting
160 °C to 180 °C
Top vent Bottom vent
Fish 15-20 mins.
Pork loin 15-30 mins.
Top vent Bottom vent
Top vent Bottom vent
Chicken cuts 30-45 mins.
Chicken (whole) 1-1.5 hrs.
Leg of lamb 3-4 hrs.
Turkey 2-4 hrs.
Ham 2-5 hrs.
Searing
Top vent Bottom vent
260 °C to 370 °C
Steak 5-8 mins.
Pork cutlets 6-10 mins.
Hamburgers 6-10 mins.
Sausages 6-10 mins.
t
29
8/11/16 10:41 AM