Sunbeam HG3300 manual Grilling Guide, Chicken

Grilling Guide

Meat/cut Variety	Preparation	Cooking	Cooking Times
		Temperatures	Medium	Well Done
CHICKEN	Trim excess fat. Using	Turn dial to '7-8'	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 '7-8'		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 '7-8'		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.

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