15
AFTER SALES SUPPORT
1300 886 649
AUS
MODEL: KYS-366A PRODUCT CODE: 43485 11/2014
Instructions (Cont.)
Tips for grilling
• Grilled meat will become more tender if you marinate it before cooking.
Marinades generally include some oil (to moisten), vinegar or wine (to
tenderise) and seasonings (to flavour).
• Always use tongs or some form of heat-resistant scoop to turn the grilled food
over. Using a fork to turn the food will dry it out and damage the non-stick
coating.
• Only turn meat and fish once during grilling. You do not need to turn it more
than once, and too much turning dries food out.
• Never cook meat for too long. Fast cooking cuts of beef, lamb, even pork are
more juicy and tender when they are still a little pink inside.
• If cooked food sticks to the grill plate, rub the plate with a piece of kitchen
paper soaked in oil from time to time.
Grilling times
The temperature settings and cooking times for the foods listed below are
suggested for your reference only; amend as required. Cooking times will depend
on the size and weight of the food to be grilled, the type/cut of meat, and on
factors such as use of the grill hood.
Food
Temperature Setting
Grilling Time (min)
Beef (steak)
5
15 – 20
Lamb (cutlet/chop)
5
12 – 18
Chicken (drumstick)
5
25 – 30
Pork (cutlet/chop)
5
20 – 25
Chicken (wings)
5
15 – 20
Pork (fillet)
4 – 5
9 – 10
Whole fish
5
12 – 15
Skewered meat (kebabs)
3 – 4
10 – 12
Sausages (various types)
3 – 4
12 – 15
