Owner's Manual

Beefburgers 50gx2
13-16
100gx2
19-23
Beefsteaks
(2.5cm (1") thick)
Rare
230gx2
18-20
Medium
230gx2
22-24
Well
230gx2
26-28
Pork
chops
(2.5cm (1") thick)
230gx2
27-32
Lamb
chops
(2.5cm (1") thick)
230gx2
25-32
Sausages 230g
13-16 Turn
frequently.
Approx.
Item
Weight Cooking
time Hints
(in minutes)
Grill
Cooking
Chart
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.
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.
Fish fillets
1cm
(
1
G2")
thick
230g
17-21
1.5cm
(
3
G4")
thick
230g
20-24
Fish steaks
2.5cm
(1")
thick
230g
24-28
Whole
fish
225-350g
each 16-20
450g
24-28
Scallops 450g
16-20
Prawns uncooked
450g
16-20
Approx.
Item
Weight Cooking
time Hints
(in minutes)
Brush with melted butter
and turn over
halfway
through cooking.
Allow extra time for thick
and
oily
fish.
Baste well
during
cooking.
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