Grill Cooking
Guide
Directions for grilling meat on grill
Trim excess fat from meat. Cut fat, making sure you do not cut into the lean. (This will stop the fat curling.)
Arrange on the high rack. Brush with melted butter or oil. Halfway through, turn the meat over.
Food | Quantity | Cook time | Instructions |
(Minutes/at HIGH) | |||
Beef burgers | 50g x 2 | 13 ~ 16 | Baste with oil or melted butter. |
| 100g x 2 | 19 ~ 23 | Thin items should be placed on the high |
|
|
| rack. |
|
|
| |
Beef steaks |
|
| Thick items can be placed on to a drip |
(2.5cm (1”) thick) |
|
| tray. |
Rare | 230g x 2 | 18 ~ 20 | Turn food over after halfway cooking |
Medium | 230g x 2 | 22 ~ 24 | time. |
Well | 230g x 2 | 26 ~ 28 | Turn frequently. |
|
|
|
|
Lamb chops | 230g x 2 | 25 ~ 32 |
|
(2.5cm (1”) thick) |
|
|
|
|
|
|
|
Sausages | 230g x 2 | 13 ~ 16 |
|
(frank) |
|
|
|
|
|
|
|
Directions for grilling fish and seafood
Place fish and seafood on the high rack. Whole fish should be scored diagonally on both sides before grilling.
Brush fish and seafood with melted butter, margarine or oil before and during cooking. This helps stop the fish drying out. Grill for times recommended in the chart. Whole fish and fish steaks should be carefully turned over halfway grilling time. If desired thick fillets can also be turned halfway.
Food | Quantity | Cook time | Instructions | |
(Minutes/at HIGH) | ||||
|
|
| ||
Fish fillets |
|
| Brush with melted butter and turn | |
1cm (1/3”) thick | 230g | 13 ~ 16 | over halfway through cooking. | |
1.5cm (1/2”) thick | 230g | 19 ~ 23 |
| |
Fish steaks |
|
|
| |
2.5cm (1”) thick | 230g | 20 ~ 25 |
| |
|
|
|
| |
Whole fish | 225~350g each | 20 ~ 25 | Allow extra time for thick and oily | |
| 400g | 25 ~ 35 | fish. | |
|
|
|
| |
Scallops | 450g | 18 ~ 22 | Baste well during cooking. | |
Prawns uncooked | 450g | 18 ~ 22 |
| |
|
|
|
|
36
