The tables below provide you with a general indication of cooking times – Cooking is not an exact science. Cooking times can vary, depending on the thickness of the meat and weather conditions. The times given are for medium-cooked meat.

 

Beef
Tenderloin, steaks, hamburgers 2.5 cm thick 6-8 min. D
Tenderloin, steaks, hamburgers 3 cm thick 8-10 min. D
Tenderloin, steaks, hamburgers 4 cm thick Brown for 8-10 min.
then cook for 4-6 min.
D
I
Tenderloin, teaks, hamburgers 5 cm thick Brown for 8-10 min.
then cook for 10-12 min.
D
I
Beef loin or rump steak 1400-2400 g 60-90 min. I
Fillet steak 1100-2400 g 50-70 min. I
Beef tenderloin 1300-2000 g Brown for 8-10 min.
then cook for 30-45 min.
D
I
Hamburgers 2 cm thick 8-10 min. D
Kebabs 2.5-4 cm cubed 7-8 min. D
Veal tenderloin 1000-1200 g 20-25 min. I

Lamb
Tenderloin, cutlets 2.5 cm thick 8-10 min. D
Roast loin 300-450 g 30-45 min. I
Lamb ribs 675-1000 g 25-35 min. D
Roast lamb,
boned and rolled
1400-2000 g 60-90 min. I
 

NB: I = Indirect barbecuing method and D = Direct barbecuing method.