Grilling chart
FOOD |
| GRILL TIME (mins in total) |
|
|
|
Bacon Rashers |
| 5 - 6 |
|
|
|
Beef Burgers |
| 10 - 15 |
|
|
|
Chicken Joints |
| 30 - 40 |
|
|
|
Lamb Chops |
| 15 - 20 |
|
|
|
Pork Chops |
| 20 - 30 |
|
|
|
Whole Trout/Mackerel |
| 15 - 25 |
|
|
|
Plaice/Cod Fillets |
| 10 - 15 |
|
|
|
Kebabs |
| 20 - 30 |
|
|
|
Kidneys – Lamb/Pig |
| 8 - 12 |
|
|
|
Liver – Lamb/Pig |
| 10 - 20 |
|
|
|
Sausages |
| 20 - 30 |
|
|
|
Steak – Rare |
| 6 - 12 |
|
|
|
Steak – Medium |
| 12 - 16 |
|
|
|
Steak – Well Done |
| 14 - 20 |
|
|
|
Toasted Sandwiches |
| 3 - 4 |
|
|
|
The times quoted above are given as a guide and should be adjusted to suit personal taste. Adjust the grill setting and the grill pan grid to suite different thicknesses of food.
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