Magma DM10-016LP User Manual download pdf (Page 19)

QUICK REFERENCE CHART

Beef

Fish

Pork

Lamb

Poultry

Steak

Roast

Hamburger

Steak/Fillet

Whole

Chops/Steaks

Ham Steaks

(Pre-Cooked)

Spare Ribs

(Whole)

Chops/Steaks

Leg of Lamb

(Butterflied)

Chicken

(Whole)

Turkey

Cornish Hen

1” - 1-1/2”

2 -3 Lbs.

3/4” - 1”

1” - 1-1/2”

3/4” - 1”

3 Lbs.

1” - 2”

5 m-6 Lbs.

Pieces

3 Lbs. or

less

Breast

Whole

Med - Hot

Low - Med

Med

Low - Med

Med

Low - Med

Med - Hot

Low - Med

10-12 Min/140º

24-30 Min/140º

8 Min

------

10-12 Min/140º

20 Min/140º

------

12-14 Min/160º

36-46 Min/160º

12 Min

------

12-14 Min/160º

30 min/160º

------

15 Min +/170º

50 Min +/170º

14 Min +

10-14 Min/120º

14-30 Min/120º

14-20 Min/175º

6-12 Min/140º

15-25 Min

16 Min +180º

40 Min +/180º

20-30 Min/185º

60-90 Min/180º

45-60 Min/180º

45-60 Min/170º

Cut meat near center with

a sharp knife to determine

if it is cooked properly. Use

a meat thermometer for

larger cuts.

When fish is cooked it will

turn from translucent to

opaque and meat will flake.

Pork should always be well

done but still juicy.

Cook lamb as you would

beef.

Turn frequently and don’t

overcook. For larger cuts

and whole chicken and

hens, try the baking tray

described bellow**.

* Approximate Cooking Times and Temperatures

Approximate Cooking Times (Total) and Meat Temperatures

(10-12 boneless)

Type of Cut of Size of Recomm.

Meat Meat Cut Fire Temp. Rare Medium Well Done Comments

* 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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Magma DM10-016LP User Manual Page 19

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