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
Lamb chops
(2.5cm (1”) thick)
Sausages
(2.5cm (1”) thick)
Fish fillets
1 cm (
1/2
”) thick
1.5cm (
1/2
”) thick
230g x 2
230g
230g
230g
25-32
13-16
17-21
20-24
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.
Brush with melted butter
and turn over halfway
through cooking.
Item
Weight
Approx. cooking time
Hints
( in minutes)
Fish steaks
2.5 cm (1”) thick
Whole fish
Scallops
Prawns uncooked
230g
225-350g each
450g
450g
450g
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.
GB
29
