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Grilling temperature guide
Below is a list of the indicative grilling times and temperatures for the most common ingredients. Elements such as
wind, rain, outdoor temperature and the cleanliness of the grill may aect the time required.
Ingredient Thickness / weight Grilling method Grilling time
Tenderloin / sirloin steak ca. 2 cm Direct high heat 2.5 – 3.5 min per side
Tenderloin / sirloin steak ca. 5 cm Direct high heat
Indirect medium heat
2.5 min per side
8 – 10 min
Whole tenderloin ca. 1.5 kg Direct high heat
Indirect medium heat
3 min per side
20 – 30 min
Roast ca. 1.5 kg Direct medium heat
Indirect medium heat
3 – 4 min per side
30 – 40 min
Hamburger patty ca. 2 cm Direct high heat 2 – 3 min per side
Inner temperature
Rare – almost rare 47 – 51 °C
Medium 52 – 58 °C
Almost done – well done 59 – 66 °C
Beef
Ingredient Thickness/weight Grilling method Grilling time
Filet steak, chop ca. 2 cm Direct high heat 2 – 2.5 min per side
Tenderloin ca. 600 g Direct high heat
Indirect medium heat
3 min per side
20 – 30 min
Ribs ca. 1.5 kg Indirect medium heat
Direct high heat
60 – 90 min
4 min per side
Loin ca. 3 cm Direct medium heat
Indirect medium heat
2.5 – 3 min per side
15 – 20 min
Raw sausage ca. 400 g Direct low heat 2 – 3 min per side
Inner temperature
Well-done let 65 – 70 °C
Well-done, other ingredients 65 – 70 °C
Pork
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