Louisiana Grills 44 Inch Built-In Wood Pellet Grill User Manual - Manuel (Page 20)

20
ENGLISH
BEEF SIZE HEAT
Rare - 54°C /
130°F
Medium - 60°C /
140°F
Well Done - 65°C
/150°F
Rib Roast 5.44 - 6.35 kg / 12 - 14
lbs.
Medium 2½ - 2¾ hours
Veal Loin Chop 2.5cm / 1" Medium 10 - 12 minutes direct
Brisket 7.25 - 3.62 kg / 16 -18
lbs.
Hot Smoke Cook until internal temperature reaches 91°C / 195°F
LAMB Size Rare - 54°C / 130°F Medium - 60°C /
140°F
Well Done - 71°C / 160°F
Roast (fresh) 2.26 - 2.72 kg / 5 - 6
lbs.
1 - 2 hours
Rib Crown Roast 1.36-2.26 kg / 3-5 lbs. 1 - 1½ hours 1½ hours
SEAFOOD Size
Rare - 54°C /
130°F
Medium - 60°C /
140°F
Well Done - 82°C / 180°F
Fish (whole) 0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Grill 10 - 20 minutes
Grill 20 - 30 minutes
Grill 30 - 45 minutes
Fish (filets) 0.6-1.3 cm / ¼” - ½” Grill 3 - 5 minutes, until flaky
Lobster Tail 0.15 kg / 5 oz.
0.3 kg / 10 oz.
Grill 5 - 6 minutes
Grill 10 - 12 minutes
WILD GAME Size
Rare - 60°C /
140°F
Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast (fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 1 - 1½ hours 1½ - 2 hours
Large Cuts (fresh) 3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hours
TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Louisiana Grills owners, our staff, and customers just like you, to
become more familiar with your grill:
1. FOOD SAFETY
• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than
the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of
bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure to
bring it to a boil before serving.
• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration for
more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.