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Other Meats
Proper Temp. Approx.
Container CSB CSM CSL CSG in Cook Time Special
Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function
Hamburgers Preheat to 575°F (300°C) Grid, CV CV CV CV 395 - 430 15 SDHC
1
1
/
2
˝ Gran (202 - 222)
Veal Cutlets Bread, oil pan lightly 1
1
/
2
˝ Granite CV CV CV CV 485 (252) 6 - 8 SDHC
Venison Leg Boned, seasoned Grid, S/C/CV S/C/CV S/C/CV S/C/CV 285 - 320 60 - 70 Probe
well
3
/
4
˝ Pan (141 - 160) 145°F (63°C)
Venison Marinate, season 2
1
/
2
˝ Pan C CCC285 - 300 80 - 100 Probe
Shoulder (141 - 160) 145°F (63°C)
Roast Braise, use 2
1
/
2
˝ Pan C CCC285 - 300 90 - 120 Probe
Venison drip pan (141 - 160) 145°F (63°C)
Pheasant Season, rub oil, Grid, C/CV C/CV C/CV C/CV 280 - 340 25 - 35 SDHC
preheat
3
/
4
˝ Unperf Pan (138 - 172)
Quail Season, rub oil, Grid, C/CV C/CV C/CV C/CV 280 - 340 25 - 35 SDHC
preheat
3
/
4
˝ Unperf Pan (138 - 172)
Lamb Leg Season, could stuff, Grid C/CV C/CV C/CV C/CV 265 20 - 30/lb SDHC
no oil, boned possible (129) Probe
140°F (60°C)
Lamb Rack Season, French cut Grid, CV CV CV CV 285 - 355 10 - 20/lb SDHC
3
/
4
˝ Gran (141 - 179) Probe
135°F (58°C)
Lamb Chops Season, score, Grid, CV CV CV CV 480 6 - 10 SDHC
oil lightly,
3
/
4
˝ Gran (249)
preheat to 575°F (300°C)
Lamb Filets Season, lightly oil, Grid, CV CV CV CV 480 6 - 12 SDHC
preheat to 575°F (300°C)
3
/
4
˝ Gran (249)
Lamb Stew Braise meat first,
3
/
4
˝ Gran, C/CV C/CV C/CV C/CV 285 - 480 40 - 80
mix in pan with then (141 - 249)
ingredients, cover well 2
1
/
2
˝ Pan