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Cooking Times

You have your Megamaster. You have your ingredients. You have your guests. You have everything you need to bring it all together. It would be a shame to let it all fall apart at the last minute, just because you left the food on for too long or not long enough.

 

We compiled a handy guide to cooking times and techniques, so you can master any occasion. Although, we can’t do the cooking for you. You will have to consider a few things, like the size and thickness of your ingredients, whether they were frozen or fresh and the temperature outside. All of which can vary cooking times. While Megamaster grills come with a built-in temperature gauges taking the guess work out of cooking – with our handy timing guide, you’ll be that much closer to perfectly timed grilling.

 

And for flawlessly cooked meat, fish or vegetables, you can check the temperature inside ingredients using the Megamaster Digital Thermometer, which you can shop here.

Poultry

Type

Weight/Size

Method

TempDurationRare

Medium

Well Done

Whole Chicken

+/- 1.2 kg

Indirect

180 °C

50 - 60 min



75 °C

Chicken Breast (with bone)

+/- 230 g

Direct / Indirect

180 °C

30 - 35 min



75 °C

Chicken Breast (without bone)

180 g

Direct

160 °C

15 - 20 min



75 °C

Chicken Leg

180 g

Direct / Indirect

180 °C

25 - 35 min



75 °C

Chicken Wings

+/- 75 g

Indirect

180 °C

15 - 20 min



75 °C

Poussin

350 - 450 g

Indirect

170 °C

30 min



80 °C

Whole Turkey

5.5 - 7 kg

Indirect

180 °C

3 – 4 hours



80 °C

Turkey Breast (with bone)

+/- 1.7 kg

Indirect

180 °C

60 – 90 min



80 °C

Turkey Breast (without bone)

+/- 1.5 kg

Indirect

180 °C

55 – 65 min



80 °C

Turkey leg

450 -680 g

Direct / Indirect

180 °C

55 – 65 min



80 °C

Diced turkey breast (on skewers)

+/- 2 cm thick

Direct

180 °C




70 °C

Whole duck

+/- 1,7 kg

Indirect

160 °C



55 - 55 °C

65 - 70 °C

Duck breast fillet

+/- 220 g

Direct / Indirect

180 - 200 °C





Whole pheasant/ guinea fow

900 - 1.2 kg

Indirect

160 - 170 °C





Whole goose

5 - 7 kg

Indirect

140 - 150 °C




67 - 70 °C

Chicken burgers

2 cm thick

Direct / Indirect

180 - 200 °C




75 °C

Vegetables

Type

Weight/Size

Method

TempDurationRare

Medium

Well Done

Aubergines

+/- 1 cm thick slices

Direct

160 - 180°C

5 - 8 min


Mushrooms

+/- 0.5 cm thick slices

Direct

150 - 160 °C

8 - 10 min


Vegetable skewers

2cm

Direct

150 - 160 °C

8 - 10 min




Garlic

Whole in tinfoil

Indirect

160°C

45 min



Corn on the cob

Whole

Direct

150 - 160°C

15-20 min




Asparagus

1 cm

Direct

150 - 160°C

6 - 8 min




Tomatoes

Halved

Direct

150 - 160°C

6 - 8 min



Courgettes

1 cm Scheiben

Direct

150 - 160°C

3 - 5 min



Onions

Medium, halved

Indirect

150 - 160°C

35 - 40 min



Pepper

Whole

Direct / Indirect

150 - 160°C



Pepper

+/- 0.5 cm thick slices

Direct

150 - 160°C

4 - 5 min



Potatoes

Whole

Indirect

160 °C



Potatoes

Slices

Direct

150 - 160°C

12 - 15 min



Fruit

Type

Weight/Size

Method

TempDurationRare

Medium

Well Done

Pineapple

Cut in slices, inner removed

Direct

160 - 180°C

6 - 10 min


Apple

Halved, core removed

Direct

160 - 180°C

15 - 20 min


Apricots

Halved, stone removed, on skewers, sliced side facing down

Direct

160 - 180°C

6 - 8 min




Bananas

Halved in skin, sliced side facing down, turn after 1 min

Direct

160 - 180°C

6 - 8 min



Pears

Halved

Direct

160 - 180°C

10 - 14 min




Figs

Carved with deep X, pulled apart

Direct

160 - 180°C

5 min




Nectarines

Halved, stone removed, sliced side facing down

Direct

160 - 180°C

8 - 10 min



Peaches

If necessary, peeled, halved, stone removed, sliced side facing down

Direct

160 - 180°C

8 - 10 min



Strawberries

Halved, grill sliced side

Direct

160 - 180°C

4 min



Beef/Veal

Type

Weight/Size

Method

TempDurationRare

Medium

Well Done

Rump steak, fillet steak, T-bone steak

+/- 2.5 cm thick

Direct / Indirect

200 - 220°C

10 - 12 min


Ox steak

+/- 4 cm thick

Direct / Indirect


14 - 16 min


Beef roast from prime rib

+/- 2.5 kg

Indirect

140 - 150°C

1.5 - 2 hours




Sirloin (without bone)

1.8 - 2.8 kg

Indirect

130 °C

2 - 2.5 hours



Brisket

+/- 2.5 kg

Indirect


2.5 - 3 hours




Veal steak

+/- 2 cm thick

Direct / Indirect


10 - 12 min




Veal steak

+/- 2.5 cm thick

Direct / Indirect

180 °C

+/- 14 min


58 - 60°C

70 - 78°C

Veal steak

+/- 3.5 cm thick

Direct / Indirect

180 °C

16 - 18 min




Hamburger

+/- 2 cm thick

Direct / Indirect

180 - 200°C

+/- 10 - 12 min

52 - 55°C

58 - 60°C

68 - 70 °C

Pork

Type

Weight/Size

Method

TempDurationRare

Medium

Well Done
Chop

+/- 3 cm thick

Direct / Indirect


10 - 12 min

65 - 68 °C


65 - 68 °C

Roast Sirloin

1.5 - 2 kg

Indirect

150 - 160 °C

1 - 1.5 hours


60 - 65 °C

65 - 68 °C

Spare Ribs

1.5 - 1.8 kg

Indirect

130 °C

4 - 5 hours




Pork Fillet

350 - 450 g

Direct / Indirect


25 - 35 min


70 - 72 °C


Sausages Boiled

100 - 120 g

Direct / Indirect


8 - 10 min




Sausages Boiled

60 - 100 g

Direct / Indirect


8 - 10 min




Sausages Raw

100 - 120 g

Direct / Indirect

180 °C

15 - 20 min


70 - 72 °C


Sausages Raw

60 - 100 g

Direct / Indirect

180 °C

10 - 15 min


70 - 72 °C


Fish

Type

Weight/Size

Method

TempDurationRare

Medium

Well Done

Fish fillets (with skin)

150 - 180 g

Direct (On skin)

170°C

6 - 8 min



65°C

Salmon steak

180 - 200 g

Direct / Indirect

160°C

8 - 10 min


50 - 60°C

65°C

Diced fish (on skewers

+/- 2.5 cm thick

Indirect

180°C

10 - 12 min



65°C

Whole fish

+/- 400 g

Indirect

180°C

20 min


60 - 65°C

Tuna steak

250 g

Indirect

160 - 180°C

8 - 10 min


50 - 52°C


Tuna steak

1 kg

Indirect

180°C

45 - 50 min


50 - 52°C


Shellfish

Type

Weight/Size

Method

TempDurationRare

Medium

Well Done

Whole lobster

+/- 900g

Direct

160°C

18 - 20 min




Prawns and langoustine with shell

Medium Sized

Direct

160°C

15 - 6 min




Prawns and langoustine without shell

Medium Sized

Direct

160°C

4 - 5 min




Scallops

2.5 - 5cm

Direct

160°C

4 - 6 min




Oysters

Small

Direct

160°C

3 - 6 min




Lamb

Type

Weight/Size

Method

TempDurationRare

Medium

Well Done
Chop

+/- 2.5 - 3 cm thick

Direct / Indirect

180°C

10 - 12 min


55 - 58°C

70 - 72°C

Leg of lamb

+/- 1.7 kg

Indirect

140 - 160 °C

55 - 65 min


55 - 58°C

70 - 72°C

Leg of lamb from rolled roast

+/- 2.5 kg

Indirect

140 - 160 °C

15 - 20 min


55 - 58°C

70 - 72°C

Hock, deboned and flat

+/- 1.7 kg

Indirect

130°C

55 - 65 min




Hock, deboned as rolled roast

+/- 2.5 kg

Indirect


1.5 - 2 hours




Rack of lamb

500 - 600 g

Direct / Indirect


15 - 20 min


55 - 58°C

70 - 72°C

Spare Ribs

1.2 - 1.5 kg

Indirect


75 - 90 min



Lamb Ribs


Indirect

140 - 150°C

75 - 90 min




Game

Type

Weight/Size

Method

TempDurationRare

Medium

Well Done

Wild boar, without bone, back and fillet

600 g

Direct / Indirect

160 - 170°C

20 - 30 min

62°C


Saddle of red deer, without bone

500 g

Direct / Indirect

160 - 180 °C

20 - 25 min


55 - 57 °C


Roast venison

1 kg

Indirect

150 - 160°C



75°C


Wild boar roast

1 kg

Indirect

150 - 160°C



75°C


Saddle of roe deer, without bone

1 kg

Direct / Indirect

130 - 140°C