5
COOKING METHODS
PREHEAT HIGH HEAT
MEDIUM HEAT LOW HEAT
Preheat the grill with the
burner on high for 10
minutes before grilling.
High heat works great for
small, tender pieces of food
that cook quickly.
Medium heat works better for
larger foods that require longer
cooking times.
Low heat works great for
tougher cuts of meats
requiring slow roasting.
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The following cuts, thicknesses, weights, and grilling times are
meant to be guidelines. Factors such as altitude, wind, and
outside temperature can affect cooking times. Two rules of
thumb: Grill steaks, sh llets, boneless chicken pieces, and
vegetables using the direct method for the time given on the
chart (or to the desired doneness), turning food once halfway
through grilling time. Grill roasts, whole poultry, bone-in poultry
pieces, whole sh, and thicker cuts over medium heat using a
roasting rack for the time given on the chart (or until an instant-
read thermometer registers the desired internal temperature).
Cooking times for beef and lamb use the USDA’s denition of
medium doneness unless otherwise noted. Before carving, let
roasts, larger cuts of meat, and thick chops and steaks rest for 5
to 10 minutes after cooking. The internal temperature of the meat
will rise by 5 to 10 degrees during this time.
NOTE: Keep Lid closed: Your oberdome BBQ & MultiOven
is designed to work much like a convection oven. Keeping
the lid down prevents heat from escaping. Only lift the
oberdome lid when it’s time to turn or remove the food to
ensure your meal will cook fast and perfect every time.
GRILLING GUIDE
