Grilling Guide

Meat/cut Variety

Preparation

Cooking

Cooking Times

 

 

 

Temperatures

Medium

Well Done

 

 

 

 

 

 

 

 

 

 

CHICKEN

Trim excess fat. Using

Turn dial to '8'

Chicken should

2-3 minutes each

Single breast fillet,

a sharp knife cut each

 

be cooked to well

side. Rest for 3-5

skinless (160g)

chicken breast in half

 

done only.

minutes before

 

horizontally. Brush or

 

 

slicing.

 

spray with oil. Season

 

 

 

 

with salt and pepper.

 

 

 

 

 

 

 

 

Tenderloins

Trim excess fat.

Turn dial to '8'

 

2 ½ - 3 minutes

(45 - 50g)

Brush or spray with oil.

 

 

each side.

 

Season with salt and

 

 

 

 

pepper.

 

 

 

 

 

 

 

 

Thigh fillet

Trim excess fat.

Turn dial to '8'

 

5-6 minutes each

(100 - 120g)

Brush or spray with oil.

 

 

side. Rest for 3-5

 

Season with salt and

 

 

minutes before

 

pepper.

 

 

slicing.

 

 

 

 

 

SAUSAGE

Do not pierce.

Turn dial to 'sear'

Sausages should

12-15 minutes

Thin

Brush or spray with oil.

 

be cooked to well

(8 sausages).

(8 x 80-85g each)

 

 

done only.

 

 

 

 

 

 

Thick

Do not pierce.

Turn dial to 'sear'

 

20-25 minutes

(8 x 120-125g each)

Brush or spray with oil.

 

 

(8 sausages).

 

 

 

 

 

LAMB

Trim excess fat. Brush

Turn dial to 'sear'

 

4 minutes each

Loin chops

or spray with oil. Season

 

 

side.

(90-100g each 2 ½ cm

with salt and pepper.

 

 

 

thick)

 

 

 

 

 

 

 

 

 

Lamb leg, or rump steak

Trim excess fat. Brush

Turn dial to 'sear'

 

4 minutes each

(100-120g, 2 ½cm thick)

or spray with oil. Season

 

 

side.

 

with salt and pepper.

 

 

 

 

 

 

 

 

Cutlets, frenched

Trim excess fat.

Turn dial to 'sear'

2 - 2 ½ minutes

2 ½ - 3 minutes

(6 x 60g each)

Brush or spray with oil.

 

each side.

each side.

 

Season with salt and

 

 

 

 

pepper.

 

 

 

 

 

 

 

 

Lamb sirloin or backstrap

Brush or spray with oil.

Turn dial to 'sear'

2 - 4 ½ minutes.

3 - 3 ½ minutes

(eye of loin)

Season with salt and

 

Rest for 3 - 5

each side. Rest

(200 – 220g)

pepper.

 

minutes before

for 3-5 minutes

 

 

 

slicing.

before slicing.

 

 

 

 

 

8

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Sunbeam HG3200 manual Grilling Guide, Chicken

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