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