Owner's Manual

24
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 rack. Brush with melted butter or oil.
?
Halfway
through,
turn the meat over.
Directions
for
grilling
fish and seafood
Place fish and seafood on the 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
through grilling
time. If
desired thick fillets can also be turned
halfway.
Item
Weight
Approx. cooking
time
Hints
(
in
minutes)
Grill
Cooking
Guide
Beefburgers
Beefsteaks
(2.5cm (1") thick)
Rare
Medium
Well
Lamb
chops
(2.5cm (1") thick)
Sausages
(2.5cm (1") thick)
50gx2
100gx2
230gx2
230gx2
230gx2
230gx2
230g
13-16
19-23
18-20
22-24
26-28
25-32
13-16
Baste with oil or melted
butter. Thin items should
be
placed
on the
grill
rack. Thick items can be
placed
on to a
drip
tray.
Turn food over
after half the
cooking
time.
Turn
frequently.
Item
Weight
Approx. cooking
time
Hints
(
in
minutes)
Fish fillets
1cm(
1
/2")
thick
1.5cm
(
1
/2")
thick
Fish steaks
2.5 cm
(1")
thick
Whole fish
Scallops
Prawns uncooked
230g
230g
230g
225-350g
each
450g
450g
450g
17-21
20-24
24-28
16-20
24-28
16-20
16-20
Brush with melted butter
and turn over
halfway
through cooking.
Allow extra time for thick
and
oily
fish.
Baste well
during
cooking.