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 top downwards.
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 Trout / 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 - 15 turn as required | 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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