GB
83
Directions for grilling meat on grill
Trim excess fat from meat. Cut fat, making sure you do not cut into the lean.
(This will stop the fat curling.)
Arrange on the rack. Brush with melted butter or oil.
Halfway through, turn the meat over.
Grill Cooking
Guide
Food Quantity
Cook time
Instructions
(Minutes/at HIGH)
Beef burgers
Beef steaks
(2.5cm (1”) thick)
Rare
Medium
Well
Lamb chops
(2.5cm (1”) thick)
Sausages
(frank)
Baste with oil or melted butter.
Thin items should be placed on the rack.
Thick items can be placed on to a drip
tray.
Turn food over after halfway cooking
time.
Turn frequently.
11 ~ 14
17 ~ 21
16 ~ 18
19 ~ 21
23 ~ 25
22 ~ 29
11 ~ 14
50g x 2
100g x 2
230g x 2
230g x 2
230g x 2
230g x 2
230g x 2
Directions for grilling fish and seafood
Place fish and seafood on the rack. Whole fish should be scored diagonally
on both sides before grilling.
Brush fish and seafood with melted butter, margarine or oil before and during
cooking. This helps stop the fish drying out. Grill for times recommended in
the chart. Whole fish and fish steaks should be carefully turned over
halfway grilling time. If desired thick fillets can also be turned halfway.
Food Quantity
Cook time
Instructions
(Minutes/at HIGH)
Fish fillets
1cm (
1
/3
”) thick
1.5cm (
1
/2
”) thick
Fish steaks
2.5cm (1”) thick
Whole fish
Scallops
Prawns uncooked
Brush with melted butter and turn
over halfway through cooking.
Allow extra time for thick and oily
fish.
Baste well during cooking.
11 ~ 14
17 ~ 21
18 ~ 23
18 ~ 23
22 ~ 32
16 ~ 20
16 ~ 20
230g
230g
230g
225
~
350g each
400g
450g
450g
