{"id":4457,"date":"2017-05-04T06:50:44","date_gmt":"2017-05-04T06:50:44","guid":{"rendered":"https:\/\/www.grillsymbol.de\/?page_id=4457\/"},"modified":"2017-05-04T06:50:44","modified_gmt":"2017-05-04T06:50:44","slug":"bbq-cooking-times","status":"publish","type":"page","link":"https:\/\/grillsymbol.de\/en\/instructions\/bbq-cooking-times\/","title":{"rendered":"BBQ Cooking Times"},"content":{"rendered":"<p>The following table gives overview of the cooking times. Cooking time depends largely on the inner temperature of the oven, the amount of added water and the outer temperature.<\/p>\n<table class=\"sisu\" border=\"1\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>\u00a0<strong>Product name: <\/strong><\/td>\n<td><strong>\u00a0Weight: \u00a0<\/strong><\/td>\n<td><strong>\u00a0Cooking time:<\/strong><\/td>\n<\/tr>\n<tr>\n<td>\u00a0BBQ sausages<\/td>\n<td>&nbsp;<\/td>\n<td>\u00a0~30 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Pork:<\/strong><\/td>\n<td>&nbsp;<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Tenderloin<\/td>\n<td>\u00a0~0,5 kg<\/td>\n<td>\u00a0~1-1,5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Striploin, carr\u00e9<\/td>\n<td>\u00a0~2-3 kg<\/td>\n<td>\u00a0~2-2,5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Neck fillet<\/td>\n<td>\u00a0~3 kg<\/td>\n<td>\u00a0~4-5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Shoulder (with bone and skin)<\/td>\n<td>\u00a0~4 kg<\/td>\n<td>\u00a0~7-9 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Leg with bone (ham)<\/td>\n<td>\u00a0~7 kg<\/td>\n<td>\u00a0~7-9 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Bacon (as a whole piece)<\/td>\n<td>\u00a0~3-4 kg<\/td>\n<td>\u00a0~3-6 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Rack<\/td>\n<td>\u00a0~1-1,5 kg<\/td>\n<td>\u00a0~2,5-3,5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Gastronomic rack<\/td>\n<td>\u00a01,5-2 kg<\/td>\n<td>\u00a0~3-4 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Shank<\/td>\n<td>\u00a01,2 kg<\/td>\n<td>\u00a0~4-5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0The whole carcase<\/td>\n<td>\u00a0~20-40 kg<\/td>\n<td>\u00a0~8-14 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Veal:<\/strong><\/td>\n<td>&nbsp;<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr>\n<td>\u00a0The whole carcase<\/td>\n<td>\u00a0~50 kg<\/td>\n<td>\u00a0~12 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Beef:<\/strong><\/td>\n<td>&nbsp;<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Tenderloin<\/td>\n<td>\u00a0~1,5-2,5 kg<\/td>\n<td>\u00a0~1-1,5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Striploin<\/td>\n<td>\u00a0~3 kg<\/td>\n<td>\u00a0~2-2,5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Entrecote<\/td>\n<td>\u00a0~3 kg<\/td>\n<td>\u00a0~2,5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Sirloin (without bone)<\/td>\n<td>\u00a0~2 kg<\/td>\n<td>\u00a0~ 2,5-3 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Topside (without bone)<\/td>\n<td>\u00a0~3-4 kg<\/td>\n<td>\u00a0~3-3.5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Lamb:<\/strong><\/td>\n<td>&nbsp;<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>\u00a0Carr\u00e9 and rack<\/td>\n<td>\u00a0~1 kg<\/td>\n<td>\u00a0~1-2 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Shoulder with bone<\/td>\n<td>\u00a0~2 kg<\/td>\n<td>\u00a0~2,5-3,5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Shank with bone (ham)<\/td>\n<td>\u00a0~3-4 kg<\/td>\n<td>\u00a0~3-5 hours<\/td>\n<\/tr>\n<tr>\n<td>The whole carcase<\/td>\n<td>\u00a0~10-12 kg<\/td>\n<td>\u00a0~6-8 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Poultry:<\/strong><\/td>\n<td>&nbsp;<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Whole chicken<\/td>\n<td>\u00a0~1-1,5 kg<\/td>\n<td>\u00a0~2-3 hours<\/td>\n<\/tr>\n<tr>\n<td>Whole duck<\/td>\n<td>\u00a0~2 kg<\/td>\n<td>~2-3 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Chicken legs, thighs<\/td>\n<td>\u00a0~0,3 kg<\/td>\n<td>\u00a0~2,5 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Chicken wings<\/td>\n<td>\u00a0~0,1 kg<\/td>\n<td>\u00a0~1,5 hours<\/td>\n<\/tr>\n<tr>\n<td>Chicken leg quarters<\/td>\n<td>\u00a0~0,5 kg<\/td>\n<td>\u00a0~2, 5-3\u00a0hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Turkey half wings<\/td>\n<td>\u00a0~0,3 kg<\/td>\n<td>\u00a0~2-2,5 hours<\/td>\n<\/tr>\n<tr>\n<td>Duck breast fillet<\/td>\n<td>~0,3 kg<\/td>\n<td>\u00a0~1 hour<\/td>\n<\/tr>\n<tr>\n<td>\u00a0<strong>Fish:<\/strong><\/td>\n<td>&nbsp;<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Whole trout, salmon<\/td>\n<td>\u00a0~1,5-4 kg<\/td>\n<td>\u00a0~1,5-2 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Trout fillet, salmon fillet (on foil)<\/td>\n<td>\u00a0~1,5-2 kg<\/td>\n<td>\u00a0~30-45 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Flounder<\/td>\n<td>\u00a0~0,2-0,3 kg<\/td>\n<td>\u00a0~20-30 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Bream<\/td>\n<td>\u00a0~1-2,5 kg<\/td>\n<td>\u00a0~20-40 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Perch<\/td>\n<td>\u00a0~0,2-0,5 kg<\/td>\n<td>\u00a0~20-30 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Eel<\/td>\n<td>\u00a0~1-1,5 kg<\/td>\n<td>\u00a0~20-30 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Codfish<\/td>\n<td>\u00a0\u00a0~1,5-2 kg<\/td>\n<td>\u00a0~30-45 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Mackerel<\/td>\n<td>\u00a0 ~1-2 kg<\/td>\n<td>\u00a0~20-40 min<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Carp<\/td>\n<td>\u00a0~1-3 kg<\/td>\n<td>\u00a0~30-45 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>The following table gives overview of the cooking times. Cooking time depends largely on the inner temperature of the oven, the amount of added water and the outer temperature. \u00a0Product name: \u00a0Weight: \u00a0 \u00a0Cooking time: \u00a0BBQ sausages &nbsp; \u00a0~30 min \u00a0Pork: &nbsp; &nbsp; \u00a0Tenderloin \u00a0~0,5 kg \u00a0~1-1,5 hours \u00a0Striploin, carr\u00e9 \u00a0~2-3 kg \u00a0~2-2,5 hours \u00a0Neck [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":4443,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4457","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"The following table gives overview of the cooking times. Cooking time depends largely on the inner temperature of the oven, the amount of added water and the outer temperature. 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