Magma DM10-016LP owner manual Quick Reference Chart, Approximate Cooking Times and Temperatures

QUICK REFERENCE CHART

* Approximate Cooking Times and Temperatures

Type of	Cut of	Size of	Recomm.	Approximate Cooking Times (Total) and Meat Temperatures
Meat	Meat	Cut	Fire Temp.	Rare	Medium	Well Done	Comments
	Steak	1” - 1-1/2”	Med - Hot	10-12 Min/140º	12-14 Min/160º	15 Min +/170º	Cut meat near center with
							a sharp knife to determine
Beef	Roast	2 -3 Lbs.	Low - Med	24-30 Min/140º	36-46 Min/160º	50 Min +/170º	if it is cooked properly. Use
							a meat thermometer for
	Hamburger	3/4” - 1”	Med	8 Min	12 Min	14 Min +	larger cuts.
	Steak/Fillet	3/4” - 1”	Low - Med	------	------	10-14 Min/120º	When fish is cooked it will
Fish							turn from translucent to
	Whole		Low - Med	------	------	14-30 Min/120º	opaque and meat will flake.
	Chops/Steaks	1” - 1-1/2”	Med	------	------	14-20 Min/175º
Pork	Ham Steaks	3/4” - 1”	Med	------	------	6-12 Min/140º	Pork should always be well
	(Pre-Cooked)						done but still juicy.
	Spare Ribs	3 Lbs.	Low - Med	------	------	15-25 Min
	(Whole)
	Chops/Steaks	1” - 2”	Med - Hot	10-12 Min/140º	12-14 Min/160º	16 Min +180º
Lamb							Cook lamb as you would
	Leg of Lamb	5 m-6 Lbs.	Med - Hot	20 Min/140º	30 min/160º	40 Min +/180º	beef.
	(Butterflied)
	Chicken	Pieces	Low - Med	------	------	20-30 Min/185º
							Turn frequently and don’t
	Chicken	3 Lbs. or	Low - Med	------	------	60-90 Min/180º	overcook. For larger cuts
Poultry	(Whole)	less				(10-12 boneless)	and whole chicken and
							hens, try the baking tray
	Turkey	Breast	Low - Med	------	------	45-60 Min/180º	described bellow**.

Cornish Hen

Whole

Low - Med

------

------

45-60 Min/170º

*Its is important to remember that barbecuing is far from being a science. The times and temperatures in this book are meant to be used as guidelines only. There are many variables involved in barbecuing which can affect cooking times such as the cut of meat you are using, weather conditions, the heat of the fire or your taste in food.

**Indirect cooking with an Aluminum Foil Rack - For some types of meat (cornish hens, whole chickens, certain fish and large cuts of beef), you may want to try a more indirect method of cooking. By utilizing a metal pie plate and rack constructed of aluminum foil, you can slowly bake meat instead of grilling it. Construct the foil rack by twisting strips of aluminum foil into cylinder shapes about 1/4” to 1/2” in diameter and as long as needed to fill the pie plate. Weave the foil cylinders together to form a rack and place in the bottom of the pie plate. A small amount of water may be added to the pie plate to keep direct heat off the meat your are cooking.

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