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 | |
|
|
|
| (Min) |
| position |
|
|
|
|
| ||
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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