Masterbuilt MB20040919 Manual page 32

Grilling Guide
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 hen
Breast halves, bone-in
Breast halves, boneless
Legs or thighs
Drumsticks
Wings
• When outside temperature is cooler than 18°C and/or altitude is above 1067m, additional cooking time may
be required.
• To ensure that meat is cooked thoroughly use a meat thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
32
SIZE
2cm thick
2.5cm cubes
12mm thick
1.8-2.7kg
1.5-1.8kg
Cut in 1-rib portions
Half, 0.9-1.3kg
Whole, 1.8-2.7kg
SIZE
2cm thick
4cm thick
0.2-.06kg
0.9-1.8kg
SIZE
2.7-3.1kg
2cm thick
SIZE
1.3-1.8kg
510-680g
170-226g each
113g each
13-226g
113g
56-85g
GRILLING TIME
3-4 min./side
4-5 min./side
3-4 min./side
3-4 min./side
18-22 min./.45kg
20-25 min./.45kg
10 min./side
10-12 min./side
12-15 min./side
GRILLING TIME
3-4 min./side
7-8 min./side
15-20 min. total
1½-2 hrs.
GRILLING TIME
25-30 min./.45kg
6-7 min./side
GRILLING TIME
60-75 min.
45-55 min.
10-15 min./side
6-8 min./side
10-15 min./side
8-12 min./side
8-12 min./side
INTERNAL TEMP
Med. rare 60°C
Med. 70°C
60°-70°C
Med. 70°C
60°-70°C
60°-70°C
Med. 70°C
Med. rare 60°C
Med. 70°C
INTERNAL TEMP
Med. 70°C
Med. 70°C
Med. 60°C
Med. 70°C
INTERNAL TEMP
60°-70°C
Med. 70°C
INTERNAL TEMP
In thigh 80°C
In thigh 80°C
75°C
75°C
80°C
80°C
80°C