Cooking Guide - Weber E-4710 Owner's Manual

COOKING GUIDE

Cooking times for beef and lamb use the United States Department of Agriculture definition of medium
doneness, unless otherwise noted. The cuts, thicknesses, weights and barbecuing times are meant to be
guidelines. Factors such as altitude, wind and outside temperature can affect cooking times.
Visit weber.com for recipes and barbecuing tips.
Steak:
New York strip, porterhouse,
rib-eye, T-bone, and
filet mignon (tenderloin)
Flank Steak
Minced Beef Patty
Tenderloin
Bratwurst: fresh
Chop: boneless or bone-in
Ribs: baby back, spareribs
Ribs: country-style, bone-in
Tenderloin
Chicken Breast:
boneless, skinless
Chicken Thigh:
boneless, skinless
Chicken Pieces:
bone-in, assorted
Chicken: whole
Cornish Game Hen
Turkey: whole, unstuffed
Fish, Fillet, or Steak:
halibut, red snapper,
salmon, sea bass,
swordfish, tuna
Fish: whole
Shrimp
Asparagus
Corn
Mushroom
Onion
Potato
Make sure food fits on the barbecue with the lid down, leaving approximately 2.5cm of clearance between the food and lid.
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Thickness/Weight Approximate Total Barbecuing Time
2cm thick 4 to 6 minutes direct high heat
2.5cm thick 6 to 8 minutes direct high heat
14 to 18 minutes brown 6 to 8 minutes direct high heat,
5cm thick
and barbecue 8 to 10 minutes indirect high heat
0.7kg to 1kg, 2cm thick 8 to 10 minutes direct medium heat
2cm thick 8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat,
1.4 to 1.8kg
and barbecue 30 to 45 minutes indirect medium heat
85g link 20 to 25 minutes direct low heat
2cm thick 6 to 8 minutes direct high heat
10 to 12 minutes brown 6 minutes direct high heat,
3 to 4cm thick
and barbecue 4 to 6 minutes indirect high heat
1.4 to 1.8kg 1½ to 2 hours indirect medium heat
1.4 to 1.8kg 1½ to 2 hours indirect medium heat
30 minutes brown 5 minutes direct high heat,
0.5kg
and barbecue 25 minutes indirect medium heat
170 to 227g 8 to 12 minutes direct medium heat
113g 8 to 10 minutes direct medium heat
36 to 40 minutes 6 to 10 minutes direct low heat,
85 to 170g
30 minutes indirect medium heat
1.8 to 2.25kg 1 to 1¼ hours indirect medium heat
0.7 to 0.9kg 60 to 70 minutes indirect medium heat
2 to 2½ hours indirect medium heat
4.5 to 5.5kg
0.6 to 1.25cm thick 3 to 5 minutes direct medium heat
2.5 to 3cm thick 10 to 12 minutes direct medium heat
0.5kg 15 to 20 minutes indirect medium heat
1.4kg 30 to 45 minutes indirect medium heat
14g 2 to 4 minutes direct high heat
1.25cm diameter 6 to 8 minutes direct medium heat
in husk 25 to 30 minutes direct medium heat
10 to 15 minutes direct medium heat
husked
shiitake or button 8 to 10 minutes direct medium heat
portobello 10 to 15 minutes direct medium heat
halved 35 to 40 minutes indirect medium heat
1.25cm slices 8 to 12 minutes direct medium heat
whole 45 to 60 minutes indirect medium heat
9 to 11 minutes parboil 3 minutes, and barbecue
1.25cm slices
6 to 8 minutes direct medium heat
Cooking Tips
• Barbecue steaks, fish fillets, boneless chicken
pieces, and vegetables using the direct method
for the time given on the chart (or to the desired
doneness) turning food once, halfway through
barbecuing time.
• Barbecue roasts, whole poultry, bone-in poultry
pieces, whole fish, and thicker cuts using the
indirect method for the time given on the chart
(or until an instant-read thermometer registers
the desired internal temperature).
• Before carving let roasts, larger joints of meat,
thick chops and steaks rest for 5 to 10 minutes
after cooking. The internal temperature of the
meat will rise 5 to 10 degrees during this time.
• For additional smoke flavour, consider adding
hardwood chips or chunks (soaked in water for
at least 30 minutes and drained) or moistened
fresh herbs such as rosemary, thyme, or bay
leaves. Place the wet wood or herbs directly on
the coals just before you begin cooking.
• Thaw food before barbecuing. Otherwise, allow
for a longer cooking time if cooking frozen food.
Food Safety Tips
• Do not defrost meat, fish, or poultry at room
temperature. Defrost in the refrigerator.
• Wash your hands thoroughly with hot, soapy
water before starting any meal preparation and
after handling fresh meat, fish, and poultry.
• Never place cooked food on the same plate raw
food was on.
• Wash all plates and cooking utensils that have
come into contact with raw meat or fish with hot,
soapy water and rinse.