188
Meat/poultry
Temperature
Weight
Thickness
Time in
in ºC
in g
in cm
minutes
Lamb chops
100
150
3
15–18
Pork steaks
100
150
1.5
10–15
Pork kebabs
100
-
1 inch cubes
5–7
Spare ribs
100
-
2.5 cm
5–10
Chicken fillet
100
175
1–2
10–12
Chicken breast on the bone
100
175
2
10–15
Chicken drumsticks
100 / 120
100
3
16–20 / 8–10
Chicken thighs
100 / 120
150
3
20–24 / 10–12
Chicken wings
100 / 120
100
-
16–20 / 8–10
Pre-cooking meat for the barbecue
Chicken drumsticks and other cuts of meat can be pre-cooked before being placed on the
barbecue. A moist result is still achieved, but with the reassurance that the food is cooked
through. Place the meat in a solid container and cover. Steam as follows:
Always check to make sure the meat is thoroughly cooked before serving it.
Fish
Place fish in a pre-greased perforated or solid container.
Type of fish
Temperature
Time in
Container
in °C
minutes
Cod steaks
100
5–6
Perforated
Cod loin
100
3–4
Perforated
Haddock fillets
100
3–4
Perforated
Prawns (raw tiger)
100
1–2
Perforated
Salmon (fillets)
100
6–8
Perforated
Scallops
100
2–3
Perforated or solid
Seabass
100 / 120
10–14 / 5–7
Perforated or solid
Sole (fillets)
85
4–6
Perforated
Trout (fillets)
90
3–6
Perforated
Trout (whole)
90
7–9
Solid
Tuna steak
100
6–8
Perforated
