| Type | Weight/Size | Method | Temperature | Duration | Rare | Medium | Well Done |
|---|---|---|---|---|---|---|---|
| FISH FILLETS (WITH SKIN) | 150-180 g |
|
170°C | 6 - 8 min. | 65°C | ||
| SALMON STEAK | 180 - 200 g |
|
160°C | 8 - 10 min. | 50 - 60°C | 65°C | |
| DICED FISH (ON SKEWERS) | Approx. 2.5 cm thick |
|
180°C | 10 - 12 min. | 65°C | ||
| WHOLE FISH | Approx. 400 g |
|
180°C | 20 min. | 60 - 65°C | ||
| TUNA STEAK | 250 g |
|
160 - 180°C | 2 - 3 min. Both side | 50 - 52°C | ||
| TUNA STEAK | 1 kg |
|
180°C | 45 - 50 min. | 50 - 52°C |
*This is just the estimated burn time. The exact burn time depends on many factors such as outdoor temperature and the size of the food
Direct
Indirect
Snake
50/50
