Masterbuilt 20043111 - Manual (Page 3)

17
ITEM NO. QUANTITY DESCRIPTION
1 1 Grill Lid
2 1 Grill Body
3 3 Cooking Grate
4 2 Air Damper
5 1 Warming Rack
6 1 Front Shelf
7 2 Front Shelf Bracket
8 2 Right Short Leg
9 2 Left Long Leg
10 2 Leg Bracket
11 1 Axle
12 2 Axle Cap
PARTS LIST
2
20
23 22 21
17
7
16 11
14
18
15
6
5
2
1
ITEM NO. QUANTITY DESCRIPTION
13 2 Wheel
14 1 Storage Shelf
15 1 Charcoal Pan
16 2 Charcoal Pan Lifter
17 2 Side Shelf Bracket
18 1 Side Shelf
19 1 Smoke Stack
20 1 Temperature Gauge
21 1 Logo Plate
22 1 Lid Handle
23 1 Grease Clip
24 1
Cooking Grate Lifting Tool
(included with model 20043011 only)
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 ft. (1067m),
additional cooking time may be required. To insure that meat is completely cooked
use a meat thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
APPROXIMATE GRILLING TIMES
BEEF SIZE GRILLING TIME INTERNAL TEMP
Steaks 3 /
4
” (2cm) thick 3 to 4 min. /side med rare 145°F (62°C)
4 to 5 min. /side med 160°F (71°C)
Kabobs 1” (2.5cm) cubes 3 to 4 min. /side 145°-160°F (62-71°C)
Hamburger patties 1 /
2
” (12mm) thick 3 to 4 min. /side med 160°F (71°C))
Roast, rolled rump 4-6 lbs. (1.8-2.7kg) 18 to 22 min /lb. 145°-160°F (62-71°C)
Sirloin tip 3 1 /
2-
-4 lbs. (1.5-1.8kg) 20 to 25 min. /lb. 145°-160°F (62-71°C)
Ribs, back cut in 1-rib portions 10 min. /side med 160°F (71°C)
half, 2-3 lbs. (0.9-1.3kg) 10 to 12 min. /side med rare 145°F (62°C)
Tenderloin whole, 4-6 lbs. (1.8-2.7kg) 12 to 15 min. /side med 160°F (71°C)
PORK SIZE GRILLING TIME INTERNAL TEMP
Chops, bone-in 3 /
4
” (2cm) thick 3 to 4 min. /side med 160°F (71°C)
Chops, bone-out 1 1 /
2
” (4cm) thick 7 to 8 min. /side med 160°F (71°C)
Tenderloin 1 /
2
-1 1 /
2
lbs. (0.2-0.6kg) 15 to 25 min. total med 160°F (71°C)
Ribs (indirect heat) 2-4 lbs. (0.9-1.8kg) 1 1/2 to 2 hrs. med 160°F (71°C)
VENISON SIZE GRILLING TIME INTERNAL TEMP
Roast, saddle or leg 6-7 lbs. (2.7-3.1kg) 25 to 30 min. /lb. 145°-160°F (62-71°C)
Steaks 3 /
4
” (2cm) thick 6 to 7 min. /side med 160°F (71°C)
CHICKEN SIZE GRILLING TIME INTERNAL TEMP
Broiler fryer (indirect
heat) 3-4 lbs. (1.3-1.8kg) 60 to 75 min. in thigh 180°F (82°C)
Cornish hens 18-24 oz. (510-680g) 45 to 55 min. in thigh 180°F (82°C)
Breast halves, bone-in 6-8 oz. ( 170-226g) each 10 to 15 min. /side 170°F (77°C)
Breast halves, boneless 4 oz. (113g) each 6 to 8 min. /side 170°F (77°C)
Legs or thighs 4-8 oz. (113-226g) 10 to 15 min. /side 180°F (82°C)
Drumsticks 4 oz. (113g) 8 to 12 min. /side 180°F (82°C)
Wings 2-3 oz. (56-85g) 8 to 12 min. /side 180°F (82°C)
13
12
8
9
10
19
4
3
24