Ranger G4RANQ Instructions For Assembly And Use page 23

Cooking times (continued)
Poultry
Cut of Meat
Chicken (whole)
Chicken (halved or quartered) 2 kg total
Chicken (breasts, boneless)
Wings
Cut Up Legs and Wings
Boneless Cubes (For
Kebabs)
Turkey (Whole)
Seafood
Fish is done when flakes easily when prodded with a fork or knife in the thickest part. Frozen fillets
should not be thawed before barbecuing. Cooking times will be approximately double that of fresh fish.
Cut of Meat
Whole Fish (with or without
head and tail)
Steaks & Fillets
Prawns
Lobster Tails
Page 23
Weight or Barbecuing
Thickness Method
2 kg Indirect
Indirect
Direct or
150 g ea
Indirect
Direct or
120 g ea
Indirect
Direct or
2 kg
Indirect
2.5cm Direct
4.5 kg Indirect
Weight or Barbecuing
Thickness Method
2 kg Indirect
2 cm Direct
medium sized Direct
300 g Direct
Approx. Cooking Time
70-80 min
55-65 min
12-15 min (Direct)
23-25 min (Indirect)
23-30 min (Direct)
35-40 min (Indirect)
10 min (Direct)
40 min (Indirect)
12-15 min total
2-3 hours
Approx. Cooking Time
30-35 min total
3-4 min per side
1.5-2 min per side
9-13 min