Enviro C-10124 owner manual Poultry

Page 22

Meat

Type of Food

Weight or Thickness

 

Cooking Temperature

Cooking Time

 

 

 

 

 

 

 

 

Beef

 

 

 

 

 

 

Burgers

1 inch

 

400-450°F

Rare: 4-7 minutes

 

 

 

 

Medium: 7-10 minutes

 

 

 

 

Well Done:10-12 minutes

 

 

 

 

 

Roasts;

----

 

350°F

Rare: 18-20 minutes/lb

Blade, Sirloin tip

 

 

 

Medium: 20-25 minutes/lb

 

 

 

 

Well Done:25-30 minutes/lb

 

 

 

 

 

Steaks;

1 inch

 

550-600°F (to sear)

Rare: 4-7 minutes

Porterhouse, Rib, Ribeye,

 

 

400-450°F (to finish)

Medium: 7-10 minutes

Sirloin, T-bone

 

 

 

Well Done:10-12 minutes

 

 

 

 

 

Filet Mignon

2 inches

 

550-600°F (to sear)

Rare: 15-17 minutes

 

 

 

400-450°F (to finish)

Medium: 17-19 minutes

 

 

 

 

Well Done:19-22 minutes

 

 

 

 

 

 

 

Poultry

 

 

 

 

 

 

Chicken; Parts

----

 

325-350°F

30-45 minutes

 

 

 

 

 

Chicken; Whole

3-4 lbs

 

325-350°F

20 min/lb

 

 

 

 

 

Chicken; Breast, Boneless

1-2 lbs

 

325-350°F

12-15 minutes

 

 

 

 

 

Cornish Hen

1-11⁄2 lbs

 

325-350°F

45-60 minutes

 

 

 

 

 

Turkey

13-25 lbs

 

325-350°F

20 min/lb

 

 

 

 

 

 

 

 

Pork

 

 

 

 

 

 

Chops

1 inch

 

400-450°F

25-30 minutes

 

 

 

 

 

Ham; Steaks

1 inch

 

400-450°F

12-15 minutes

 

 

 

 

 

Ham; Whole (Bone in)

12-14 lbs

 

325-350°F

Medium: 20-25 minutes/lb

 

 

 

 

Well Done:25-30 minutes/lb

Ham; Whole, Boneless

4-5 lbs

 

325-350°F

50-60 minutes

 

 

 

 

 

Ribs; Back, Side

5-6 lbs

 

325-350°F

Medium: 25-27 minutes/lb

 

 

 

 

Well Done:27-30 minutes/lb

 

 

 

 

 

Roasts; Butt, Loin

3-5 lbs

 

325-350°F

1-11⁄2 hours

Shoulder

 

 

 

 

 

 

 

 

 

Tender Loin

----

 

375-400°F

Medium: 30-35 minutes/lb

 

 

 

 

Well Done:35-40 minutes/lb

 

 

 

 

 

Sausages

----

 

----

12-20 minutes

 

 

 

 

 

Fish, Seafood

 

 

 

 

 

 

Fish; Fillets

1-11⁄2 inch

 

400-450°F

10-15 minutes

 

 

 

 

 

Fish; Steaks

1-2 lbs

 

325-350°F

20-30 minutes

 

 

 

 

 

Fish; Whole

2-4 lbs

 

325-350°F

30-50 minutes

 

 

 

 

 

Lobster

1⁄2-1 lb

 

400-450°F

15 minutes

 

 

 

 

 

Shrimp

Large

 

325-350°F

5-6 minutes

 

 

 

 

 

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Contents Bistro Table of Contents Safety Precautions Enviro Bistro is designed for outdoor use onlySpecifications Assembly Instructions ⁄4 stainless steel lock washers Side Burner Components Optional 14 and slide the bolts through Components Required Rolling cart Pre-assembled engine ⁄4 stainless steel nuts Side Burner Installed Onto Cart Assembly Optional Do not USE the Warming Rack if the Rotisserie is Being Used Installing Propane Cylinder in Cabinet Hooking Up To Gas Supply Test for LeaksOperating Instructions IgnitionBurner Flame Appearance Adjustment Routine Maintenance and Inspection Hose Assembly and SafetyCare and Cleaning Figur e Cooking on Your Grill For YOU Convenience Poultry Troubleshooting InsulatorGrillDiagramParts Bistro 4500 Grill Part 1Parts Diagram Hood HoodCartDiagramParts Bistro 4500 CartParts Diagram Side Shelf & BurnerParts List Warranty Limited Lifetime WarrantyInstallation Data Sheet