Steak - Weber Spirit E-310 Manual

The following chart gives a guide to how well done your meat will be, based on the internal temperature
of the meat. The internal temperature of the meat should be measured with a meat thermometer. You can
estimate when your food will be ready, but the meat thermometer confirms it for you. The thermometer
should be inserted into the thickest part of the meat, avoiding any bone. Most standard meat thermometers
will give you an accurate reading in a matter of seconds or minutes, so it is a good idea to only use the
thermometer when you think the meat is cooked.
Internal Meat Temperature Guide:
Beef / Lamb
Beef / Lamb
Beef / Lamb
Beef / Lamb
The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than
hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature and
how well done you like your meat. Two rules of thumb: cook steaks, fish fillets, boneless chicken pieces
and vegetables using the direct method for the time given on the chart, turning once, halfway through
cooking. Cook roasts, whole poultry, bone in poultry pieces, whole fish and other thicker cuts using the
indirect method.
Cooking times for beef and lamb are for MEDIUM unless otherwise noted. Let roasts and larger cuts of
meat rest for 5 to 10 minutes before carving.
Beef
Steak: Rump, Porterhouse,
Fillet, T-bone or Sirloin
Veal loin chop
Kebab
Beef burger
Rolled Sirloin roast
Roast fillet of beef
Rib roast
Lamb
Chops: loin or chump
(trimmed of fat)
Chops: loin or chump
(untrimmed)
Leg of lamb
Rack of lamb
Pork
Chop: rib, loin or shoulder
Loin chop, boneless
Loin roast
Barbecuing Guide
Rare 60 C
0
Medium Rare 63 C
0
Medium 71 C
0
Well Done 74 C
0
Thickness/Weight
20 mm thick
25 mm thick
32 mm thick
25 mm thick
25 mm cubes
15 mm thick
1.6 kg to 1.8 kg
70 mm to 80 mm thick
90 mm to 100 mm thick
Thickness/Weight
12 mm to 15 mm thick
12 mm to 15 mm thick
1.8 kg to 2.3 kg
450 g to 680 g
Thickness/Weight
20 mm to 25 mm thick
32 mm to 38 mm thick
20 mm to 25 mm thick
1.4 kg to 2.3 kg
Ham, fully cooked (to reheat)
Pork
Poultry
Minced meat / Sausage
Approximate Cooking Time
4 to 5 minutes each side Direct/Medium
8 to 12 minutes (total)
1 to 2 minutes each side Sear/High
then 3 to 4 minutes each side Direct/Low
12 to 16 minutes (total)
1 to 2 minutes each side Sear/High
then 5 to 6 minutes each side Direct/Low
4 to 6 minutes each side Direct/Medium
4 to 6 minutes each side Direct/Medium
3 to 4 minutes each side Direct/Medium
60 to 80 minutes Indirect
70 to 80 minutes Indirect
90 to 100 minutes Indirect
Approximate Cooking Time
4 to 6 minutes each side Direct/Medium
6 to 8 minutes each side on hotplate
1½ to 2 hours Indirect
35 to 50 minutes Indirect
Approximate Cooking Time
10 to 15 minutes Direct/Medium
14 to 18 minutes (total)
3 to 4 minutes each side Direct/Medium
then 8 to 10 minutes Indirect
5 to 6 minutes each side Direct/Medium
1¼ to 1¾ hours Indirect
60 C
0
71 C
0
74 C
0
71 C
0