Coleman Revolution Use & Care Manual page 21

BARBECUE COOKING METHODS
Direct Cooking — This is the most popular cooking method and involves cooking food directly over the
flame, such as searing a steak.
Indirect Cooking — Food is placed on the cooking grates, offset from the heat source. With the barbecue
lid closed reflected heat surrounds the food cooking it more evenly and gently. This method is perfect for
roasts, but is also useful whenever you want to slow cook or bake a wide variety of foods. The barbecue lid
should always be closed when using the indirect cooking method.
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.)
APPROXIMATE GRILLING TIMES
BEEF
Steaks
Kabobs
Hamburger patties
Roast, rolled rump
Sirloin tip
Ribs, back
Tenderloin
PORK
Chops, bone-in
Chops, bone-out
Tenderloin
Ribs (indirect heat)
VENISON
Roast, saddle or leg
Steaks
CHICKEN
Broiler fryer (indirect heat)
Cornish hens
Breast halves, bone-in
Breast halves, boneless
Legs or thighs
Drumsticks
Wings
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 ft. (1067m), additional
cooking time may be required. To insure that meat is completely cooked use a meat thermometer to test
internal temperature.
• Lifting barbecue lid during cooking process may extend cooking time due to heat loss.
WARNING
To ensure that it is safe to eat, food must be cooked to the
minimum internal temperatures listed in the table below.
AAFC* Safe Minimum Internal Temperatures
* Agriculture and Agri-Food Canada
Size
3 /4" (2cm) thick
1" (2.5cm) cubes
1 /2" (12mm) thick
4-6 lbs. (1.8-2.7kg)
3 1 /2--4 lbs. (1.5-1.8kg)
cut in 1-rib portions
half, 2-3 lbs. (0.9-1.3kg)
whole, 4-6 lbs. (1.8-2.7kg)
Size
3 /4" (2cm) thick
1 1 /2" (4cm) thick
1 /2-1 1 /2 lbs. (0.2-0.6kg)
2-4 lbs. (0.9-1.8kg)
Size
6-7 lbs. (2.7-3.1kg)
3 /4" (2cm) thick
Size
3-4 lbs. (1.3-1.8kg)
18-24 oz. (510-680g)
6-8 oz. ( 170-226g) each
4 oz. (113g) each
4-8 oz. (113-226g)
4 oz. (113g)
2-3 oz. (56-85g)
18
145° F
160° F
160° F
145° F
160° F
165° F
165° F
GRILLING TIME
3 to 4 min. /side
4 to 5 min. /side
3 to 4 min. /side
3 to 4 min. /side
18 to 22 min /lb.
20 to 25 min. /lb.
10 min. /side
10 to 12 min. /side
12 to 15 min. /side
GRILLING TIME
3 to 4 min. /side
7 to 8 min. /side
15 to 25 min. total
1 1/2 to 2 hrs.
GRILLING TIME
25 to 30 min. /lb.
6 to 7 min. /side
GRILLING TIME
60 to 75 min.
45 to 55 min.
10 to 15 min. /side
6 to 8 min. /side
10 to 15 min. /side
8 to 12 min. /side
8 to 12 min. /side
INTERNAL TEMP
med rare 145°F (62°C)
med 160°F (71°C)
145°-160°F (62-71°C)
med 160°F (71°C)
145°-160°F (62-71°C)
145°-160°F (62-71°C)
med 160°F (71°C)
med rare 145°F (62°C)
med 160°F (71°C)
INTERNAL TEMP
med 160°F (71°C)
med 160°F (71°C)
med 160°F (71°C)
med 160°F (71°C)
INTERNAL TEMP
145°-160°F (62-71°C)
med 160°F (71°C)
INTERNAL TEMP
in thigh 180°F (82°C)
in thigh 180°F (82°C)
170°F (77°C)
170°F (77°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)