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Overview of cooking times
Table: Temperature regulation
Method of preparation Temperature Air intake Smoke vent
Browning approx. 300 – 450°C
Grilling/Baking approx. 125 – 300°C
Slow grilling approx. 100–135°C
Smoking approx. 75 – 125°C
Desiccating approx. 50–60°C
Table: Grilling/Roasting/Baking (125–300°C)
Seafood (lobster, prawns) until opaque and firm
Seafood (mussels, oysters) until the mussels have opened
Fish approx. 15–20min.
Pork fillet approx. 15–30min.
Chicken (whole) approx. 1–1½h
Leg of lamb approx. 3–4h
Ham approx. 2–5h
Table: Slow cooking (100–135°C)
Prime rib approx. 2.5–3h
Pulled pork approx. 9+h
Chicken (whole) approx. 1–2h
Spare ribs approx. 3–5h
Roast approx. 2–4h
Table: Smoking (75–125°C)
Beef (0.5kg) approx. 20–25min.
Pork (0.5kg) approx. 30–35min.
Poultry (0.5kg) approx. 40–45min.
Fish (0.5kg) approx. 15–25min.
Vegetables approx. 20min.
Potatoes approx. 40min.
Table: Desiccating (50–60°C)
Apples approx. 5–8h
Bananas (slices approx. 0.5cm thick) approx. 6h
Dates approx. 10–20h
Basil approx. 6–8h
Beef jerky approx. 6–8h
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