Grilling Guide continued
Meat/cut Variety | Preparation | Cooking | Cooking Times | ||
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Temperatures | Medium | Well Done | |||
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PORK | Trim excess fat. | Turn dial to max heat |
| 3 - 4 minutes | |
Medallion | Brush or spray with oil. |
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(130 - 140g) | Season with salt and |
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| pepper |
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BEEF | Trim excess fat. | Turn dial to max heat | 2½ - 3 minutes. | ||
Porterhouse steak | Brush or spray with oil. |
| Cover and rest for 3 - 5 | ||
(boneless) (160 - | Season with salt and |
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180g, 2cm thick) | pepper |
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Scotch fillet (225g, | Trim excess fat. | Turn dial to max heat | 3 minutes. | ||
2cm thick) | Brush or spray with oil. |
| Cover and rest for 3 - 5 | ||
| Season with salt and |
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| pepper |
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Hamburger patties | Brush or spray with oil | Turn dial to max heat |
| 3 - 4 minutes. | |
(125g, 10cm |
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diameter) |
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Meat/cut variety | Preparation | Cooking | Cooking Times | ||
temperatures | |||||
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FISH | Brush or spray with oil. | Turn dial to med/high | 4 - 5 minutes | ||
Salmon | Season with salt and | heat |
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(230 - 240g) | pepper |
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White fish | Brush or spray with oil. | Turn dial to med/high | 3 - 4 minutes | ||
(180g) | Season with salt and | heat |
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| pepper |
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