Sunbeam GC7200/B specifications Grilling Guide, Chicken

Grilling Guide

Use these cooking times as a guide, cooking times and temperatures will vary depending on factors such as weight and cut of the food, and your own personal taste.

Meat/cut Variety	Preparation	Cooking	Cooking Times
		Temperatures	Medium	Well Done
CHICKEN	Trim excess fat.	Turn dial to max heat		3 - 4 minutes.
Single breast fillet,	Brush or spray with oil.			Rest for 3 - 5
skinless (130 -	Season with salt and			minutes before
150g)	pepper			slicing
Tenderloins	Trim excess fat.	Turn dial to max heat		2 - 3 minutes
(65 - 75g)	Brush or spray with oil.
	Season with salt and
	pepper
Thigh fillet	Trim excess fat.	Turn dial to max heat		2 - 3 minutes.
(130 - 150g)	Brush or spray with oil.			Rest for 3 - 5
	Season with salt and			minutes before
	pepper			slicing
SAUSAGE	Do not pierce.	Turn dial to max heat		10 - 12 minutes
Thin (680g)	Brush or spray with oil			(8 sausages)
Thick (480g)	Do not pierce.	Turn dial to max heat		15 minutes
	Brush or spray with oil			(6 sausages)
LAMB	Brush or spray with oil	Turn dial to max heat	4 - 5 minutes
Loin chops	Season with salt and
(75 - 90g, 2½ cm	pepper
thick)
Lamb leg steak	Trim excess fat.	Turn dial to max heat	3 - 4 minutes
(110 - 150g)	Brush or spray with oil.
	Season with salt and
	pepper
Cutlets, frenched	Trim excess fat.	Turn dial to max heat		2 - 3 minutes
(6 x 55 - 65g each)	Brush or spray with oil.			(6 cutlets)
	Season with salt and
	pepper
Eye of loin or	Brush or spray with oil.	Turn dial to med/high	3 - 4 minutes.
backstrap	Season with salt and	heat	Rest for 3 - 5 minutes
(200 - 240g)	pepper		before slicing

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