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Grilling Guide
BEEF SIZE GRILLING TIME INTERNAL TEMP
Steaks 2cm thick
3-4 min./side Med. rare 60°C
4-5 min./side Med. 70°C
Kabobs 2.5cm cubes 3-4 min./side 60°-70°C
Hamburger patties 12mm thick 3-4 min./side Med. 70°C
Roast, rolled rump 1.8-2.7kg 18-22 min./.45kg 60°-70°C
Sirloin tip 1.5-1.8kg 20-25 min./.45kg 60°-70°C
Ribs, back
Cut in 1-rib portions 10 min./side Med. 70°C
Half, 0.9-1.3kg 10-12 min./side Med. rare 60°C
Tenderloin Whole, 1.8-2.7kg 12-15 min./side Med. 70°C
PORK SIZE GRILLING TIME INTERNAL TEMP
Chops, bone-in 2cm thick 3-4 min./side Med. 70°C
Chops, bone-out 4cm thick 7-8 min./side Med. 70°C
Tenderloin 0.2-.06kg 15-20 min. total Med. 60°C
Ribs (indirect heat) 0.9-1.8kg 1½-2 hrs. Med. 70°C
VENISON SIZE GRILLING TIME INTERNAL TEMP
Roast, saddle or leg 2.7-3.1kg 25-30 min./.45kg 60°-70°C
Steaks 2cm thick 6-7 min./side Med. 70°C
CHICKEN SIZE GRILLING TIME INTERNAL TEMP
Broiler fryer (indirect heat) 1.3-1.8kg 60-75 min. In thigh 80°C
Cornish hen 510-680g 45-55 min. In thigh 80°C
Breast halves, bone-in 170-226g each 10-15 min./side 75°C
Breast halves, boneless 113g each 6-8 min./side 75°C
Legs or thighs 13-226g 10-15 min./side 80°C
Drumsticks 113g 8-12 min./side 80°C
Wings 56-85g 8-12 min./side 80°C
• When outside temperature is cooler than 18°C and/or altitude is above 1067m, additional cooking time may
be required.
• To ensure that meat is cooked thoroughly use a meat thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
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