Lakeland 61770, Instruction Booklet

Page: 12 / 20

12
A GUIDE TO INGREDIENTS AND COOKING TIMES
Here is a guide on different types of food and cooking times. Times will vary depending
upon the thickness of your food. For steak, cooking times will vary depending on your
taste.
Whilst you are getting to grips with cooking times, monitor your food.
Ensure food is thoroughly cooked before serving.
Food Temperature
90/110/130/150/170/190/210/230˚C
Time
Vegetables 180 ˚ C 10-14 minutes
Prawns 180 ˚ C 10-16 minutes
Fish 180 ˚ C 16-20 minutes
Sausages thin
230 ˚ C
16 minutes
Burgers (quarter pounder size) 230
˚ C
12-16 minutes
Pork fillet or chop
230 ˚ C
12-16 minutes
Kebab
230
˚
C
12-16 minutes
Bacon
230
˚
C
6-8 minutes
Poultry, chicken 230 ˚ C 16-20 minutes
Sirloin steak approx. 2cm
thickness
Rare 230 ˚ C 6-8 minutes
Medium 230
˚ C
10-12 minutes
Well-done 230
˚ C
14-16 minutes
Slice vegetables to around 1cm in thickness and toss in olive oil before grilling.
Never grill to cook or defrost frozen food. All food must be fresh and completely defrosted
before cooking.
Make sure foods are an even thickness for even cooking. Flatten chicken breasts, pork and
steaks using a meat mallet or rolling pin to an even thickness before cooking.
Tougher cuts of meat taste and cook better if they are marinated first. Make sure excess
marinade is removed from food before grilling, to prevent burnt marinade building up on
the hotplates.