Loading ...
Loading ...
Loading ...
27
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.
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 through grilling time. If
desired thick fillets can also be turned halfway.
Approx. cooking time
Item Weight Hints
( in minutes)
Beefburgers 50g x 2 15-18 Baste with oil or melted
100g x 2
21-25
butter. Thin items should
be placed on the grill
Beefsteaks rack. Thick items can be
(2.5cm (1”) thick) placed on to a drip
Rare 230g x 2
20-22
tray. Turn food over
Medium 230g x 2 24-26 after half the cooking
Well 230g x 2 28-30 time.
Lamb chops
(2.5cm (1”) thick) 230g x 2 27-34
Approx. cooking time
Item Weight Hints
( in minutes)
Fish fillets Brush with melted butter
1 cm (
1
/2”) thick 230g 19-23 and turn over halfway
1.5cm (
1
/2”) thick 230g 22-26 through cooking.
Fish steaks
2.5 cm (1”) thick 230g 26-30
Whole fish
225-350g each
18-22 Allow extra time for thick
450g 26-30 and oily fish.
Scallops 450g 18-22 Baste well during
Prawns uncooked 450g 18-22 cooking.
Grill Cooking
Guide
Note:This direction is just for your reference,adjust the cooking time if necessary.
Loading ...
Loading ...
Loading ...