Weber Q3200 Owner's Manual page 38

pieces, and
desired doneness). turning food once halfway through grilling time. Gr ill roasts, whole poultry,
bone-in poultry
for the time
temperature). Cooking times for
otherwise noted. Before carving, let roasts,
minutes after cooking. The internal tempe rature of the
Steak: New York strip, rib -eye. and
filet mignon (tenderloin)
Steak: Por terhouse and T-bone
Flank Steak
Ground Beef Patty
Tenderloin
Bratwurst: fr esh
Chop: boneless or bone in
Ribs: baby back•
Ribs: spareribs
Tenderloin
Chicken Breast: boneless, skinless
Chicken Pieces:
bone in. assorted
Chic ken:
whole"
Cornish Game Hen
Turkey Breast: bone in·
Fish, Fillet or Steak:
salmon, swordfish, and tuna
Fish, Fillet or Steak:
halibut and sea bass
Shrimp
Asparagus
Corn
Mushroom
Onion
Potato
•cuts that can only be grilled on the
.. Sold separately .
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57508_US_1114.indd 2
For great grilling inspiration, visit www
The following cuts, thicknesses, weights, and grilling times are meant to
be guidelines. Factors such as altitude. wind. and outside temperature can
affect cooking times. Two rules of thumb: Grill steaks, fish fillets, boneless chicken
vegetables using the direct
pieces, whole fish, and th icker cuts over low/medium heat using
given on the chart (or until an instant-read thermometer registers
beef and lamb use the USOA's def inition of medium doneness unless
larger cuts of meat. and thick chops and steaks rest for 5 to 10
¾ inch thick
1 inch thick
¾ inch thick
1 inch thick
1½ to 2 pounds,¾ inch thick
¾ inch thick
3 to 4 pounds
5 ounce lin k
¾ inch thick
1¼ to 1½ inches thick
3 to 4 pounds
3 to 4 pounds
1 pound
6 to 8 ounces
3 to 6 ounces
4 to 5 pounds
3 to 4 pounds
5 to 6 pounds
¼to½ inch thick
1 to 1¼ inches thick
¼to½ inch thick
1 to 1¼ inches thic k
1½ ounces
½-inch diamet er
in husk
husked
shiitake or button
portabello
inch slices
½
whole
inch slices
½
a••
200D'M
Webe• r series gas
■
method for the time given on the chart (or to the
the
meat w ill rise by 5 to 10 degrees
3 to 5 minutes high
to minutes high heat
6 8
to minutes
high heat
4 6
8 to 10 minutes
hig
12 to 14 minutes
high
8 to 10 minutes medium heat
25 to 30 minutes
and grill 15 to 20 low heat
10 to 15 minutes low
10 to 14 minutes sear 6 minutes high heat, and gri
4 to 8 minutes low heat
14 to 18 minutes sear 8 minutes high heat, and gri
6 to 1 0 minu tes low heat
1 to 1 ½ hours low heat (with rib
1 to 1½ hours low heat, 30 min utes bone side down,
then turn every 1 0 to 15 minutes
20 to 25 minutes
and grill 10 to 15 minutes low heat
12 to 16 minutes medium heat
35 to 45 minutes
low heat
1 to 1½ hours medium heat (with roasting
30 to 35 minutes medium heat (wi th ro asting
1 to 1½ hours low heat (with roasting rack")
6 to 8 minutes medium
8 to 10 minutes med
10 to 12 minutes medium
12 to 14 minutes medium heat
3 to 5 minutes medium
3 to 5 minutes medium
25 to 30 minutes
10 to 15 minutes medium heat
8 to 10 minutes med ium heat
12 to 15 minutes
medium
8 to 12 minutes
m
45 to 60 minutes
low heat
14 to 16 minutes medium heat
grills.
■■■
GRILLING GUIDE
. weber.com/recipes
a roasting rack..
desired internal
during this time.
heat
h heat
heat
sear 10 minutes high heat.
heat
ll
ll
rack.. )
sear 10 minutes high heat (turn 3 times}.
rack.. )
rack.. )
heat
ium heat
heat
heat
heat
medium heat
heat
edium heat
5750B_US_1114
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