Coleman EVEN HEAT Owner's Manual download pdf (Page 20)

BARBECUE COOKING METHODS

Direct Cooking — This is the most popular cooking method and involves cooking food directly over the

ﬂame, such as searing a steak

Indirect Cooking — Food is placed on the cooking grates, oset from the heat source. With the barbecue

lid closed reﬂected heat surrounds the food cooking it more evenly and gently. This method is perfect for

roasts, but is also useful whenever you want to slow cook or bake a wide variety of foods. The barbecue lid

should always be closed when using the indirect cooking method.

WARNING

To ensure that it is safe to eat, food must be cooked to the

minimum internal temperatures listed in the table below.

AAFC* Safe Minimum Internal Temperatures

Fish 145° F

Pork 160° F

Egg Dishes 160° F

Steaks and Roasts of Beef, Veal or Lamb 145° F

Ground Beef, Veal or Lamb

160° F

Whole Poultry (Turkey, Chicken, Duck, etc.)

165° F

Ground or Pieces Poultry (Chicken Breast, etc.)

165° F

* Agriculture and Agri-Food Canada

APPROXIMATE GRILLING TIMES

BEEF Size GRILLING TIME INTERNAL TEMP

Steaks

/4” (2cm) thick

3 to 4 min. /side med rare 145°F (62°C)

4 to 5 min. /side med 160°F (71°C)

Kabobs 1” (2.5cm) cubes 3 to 4 min. /side 145°-160°F (62-71°C)

Hamburger patties

/2” (12mm) thick 3 to 4 min. /side med 160°F (71°C)

Roast, rolled rump 4-6 lbs. (1.8-2.7kg) 18 to 22 min /lb. 145°-160°F (62-71°C)

Sirloin tip 3

/2--4 lbs. (1.5-1.8kg) 20 to 25 min. /lb. 145°-160°F (62-71°C)

Ribs, back cut in 1-rib portions 10 min. /side med 160°F (71°C)

half, 2-3 lbs. (0.9-1.3kg) 10 to 12 min. /side med rare 145°F (62°C)

Tenderloin whole, 4-6 lbs. (1.8-2.7kg) 12 to 15 min. /side med 160°F (71°C)

PORK Size GRILLING TIME INTERNAL TEMP

Chops, bone-in

/4” (2cm) thick 3 to 4 min. /side med 160°F (71°C)

Chops, bone-out 1

/2” (4cm) thick 7 to 8 min. /side med 160°F (71°C)

Tenderloin

/2-1

/2 lbs. (0.2-0.6kg) 15 to 25 min. total med 160°F (71°C)

Ribs (indirect heat) 2-4 lbs. (0.9-1.8kg) 1 1/2 to 2 hrs. med 160°F (71°C)

VENISON Size GRILLING TIME INTERNAL TEMP

Roast, saddle or leg 6-7 lbs. (2.7-3.1kg) 25 to 30 min. /lb. 145°-160°F (62-71°C)

Steaks

/4” (2cm) thick 6 to 7 min. /side med 160°F (71°C)

CHICKEN Size GRILLING TIME INTERNAL TEMP

Broiler fryer (indirect heat) 3-4 lbs. (1.3-1.8kg) 60 to 75 min. in thigh 180°F (82°C)

Cornish hens 18-24 oz. (510-680g) 45 to 55 min. in thigh 180°F (82°C)

Breast halves, bone-in 6-8 oz. ( 170-226g) each 10 to 15 min. /side 170°F (77°C)

Breast halves, boneless 4 oz. (113g) each 6 to 8 min. /side 170°F (77°C)

Legs or thighs 4-8 oz. (113-226g) 10 to 15 min. /side 180°F (82°C)

Drumsticks 4 oz. (113g) 8 to 12 min. /side 180°F (82°C)

Wings 2-3 oz. (56-85g) 8 to 12 min. /side 180°F (82°C)

• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 ft. (1067m), additional

cooking time may be required. To insure that meat is completely cooked use a meat thermometer to test

internal temperature.

• Lifting grill lid during cooking process may extend cooking time due to heat loss.

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Coleman EVEN HEAT Owner's Manual Page 20

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