GRILLING CHART
The chart below gives recommended cooking times and shelf positions. Remember that these are a guide and should be adjusted to suit personal taste.
Note: Shelf positions are counted from the bottom upwards.
| FOOD |
| GRILL TIME | SHELF | GRID |
|
| POSITION | |||
|
|
| (MIN) |
| |
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| |
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| |
Bacon Rashers | 3 | – 5 each side | 5 | High | |
Beefburgers | 6 – 10 each side | 5 | Low | ||
Chicken Joints | 15 | – 20 each side | 3 | High | |
Chops - Lamb | 7 – 10 each side | 5 | Low | ||
| Pork | 10 | – 15 each side | 5 | Low |
Fish – Whole / Herring | 8 – 12 each side | 5 | Low | ||
| Fillets – Plaice / Cod | 4 | – 6 each side | 5 | Low |
Kebabs |
| 10 | – 15 each side | 5 | Low |
Kidneys – Lamb | 4 | – 6 each side | 5 | Low | |
| Pig | 8 – 10 each side | 5 | Low | |
Liver – | Lamb/Pig | 5 – 10 each side | 5 | Low | |
Sausages | 10 | 5 | Low | ||
Steaks - | Rare | 3 | – 6 each side | 5 | Low |
| Medium | 6 | – 8 each side | 5 | Low |
| Well Done | 7 – 10 each side | 5 | Low | |
Browning e.g. Au Gratin, |
| 3 – 5 mins | 3 | - | |
Lasagne, Shepherd’s Pie |
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