TEMPERATURE SETTING
L= low flame
L - M = low/middle
M = middle
M - H = middle/high
H = high
SHELF POSITION
1. Top
2. Second top
3. Middle
4. Second bottom
5. Bottom
CUT OF MEAT OR FISH
FRESHNESS
TEMPERATURE, SIZE
AND WEIGHT OF ITEM
PERSONAL OPINION
CUSTOMER
PREFERENCE
DEGREE OF COOKING
JC = Just cooked
R = Rare
M = Medium
WD = Well done
Meat
Temperature
Setting
Shelf
Position
Degree of
Cooking
Time
(minutes)
PRACTICAL TIPS
BACK BACON
RASHERS
H
2
JC
2
If crispier bacon is desired cook
longer or use Shelf 1.
BLACK PUDDING
M / M - H
3
JC
5
Brush with a little oil to
avoid drying out.
CRUMBED
CHICKEN LEGS
M / L - M
3
JC
8
Flatten chicken before crumbing.
Turn as necessary.
CHICKEN SATAY
M
3
JC
6
Turn as necessaryduring cooking
FILLET STEAK (6 oz)*
H
2
R
5
Oil and season before cooking.
Turn as necessary.
FILLET STEAK (6 oz)*
H
3
M
10
Oil and season before cooking.
Turn as necessary.
FILLET STEAK (6 oz)*
M - H
4
WD
13
Oil and season before cooking.
Turn as necessary.
HAMBURGER (4 oz)*
M
2 - 3
JC
8
Oil and season before cooking.
Turn as necessary.
LAMB CHOP
M - H
2
JC
12
If crispier effect is required,
place on Shelf 1.
LAMB'S KIDNEYS
M - H
2 - 3
JC
7
Skewer with cocktail sticks
to avoid curling.
LAMB'S LIVER
H
2
JC
4
Flour and oil before cooking.
PORK CHOP
M - H
2 - 3
JC
12
If crispier effect is required,
place on Shelf 1.
PORK KEBAB
M / M - H
3 - 4
JC
10
If marinating, drythoroughly
before cooking. Oil and season.
SAUSAGE (2 oz)
M - H
3
JC
7
Lightlybrush with oil
before cooking.
FILLET STEAK (6 oz)*
H
3
R
5
Oil and season before cooking.
Turn as necessary.
FILLET STEAK (6 oz)*
H
3
M
10
Oil and season before cooking.
Turn as necessary.
FILLET STEAK (6 oz)*
M - H
3 - 4
WD
13
Oil and season before cooking.
Turn as necessary.
COOKING CHARTS
The charts which follow should be used as a guide only. Culinary opinion is subjective, all values
should be considered approximate. * denotes use of brander plate.
Cooking times varyfor numerous reasons, e.g.
