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.
Approx. cooking time
Item
Weight
Hints
( in minutes)
Beefburgers
50g x 2
15-18
Baste with oil or melted
100g x 2
21-25
butter. Thin items should
be placed on the grill
Beefsteaks
rack. Thick items can be
(2.5cm (1”) thick)
placed on to a drip
Rare
230g x 2
20-22
tray. Turn food over
Medium
230g x 2
24-26
after half the cooking
Well
230g x 2
28-30
time.
Lamb chops
(2.5cm (1”) thick)
230g x 2
27-34
Approx. cooking time
Item
Weight
Hints
( in minutes)
Fish fillets
Brush with melted butter
1 cm (
1/2
”) thick
230g
19-23
and turn over halfway
1.5cm (
1/2
”) thick
230g
22-26
through cooking.
Fish steaks
2.5 cm (1”) thick
230g
26-30
Whole fish
225-350g each
18-22
Allow extra time for thick
450g
26-30
and oily fish.
Scallops
450g
18-22
Baste well during
Prawns uncooked
450g
18-22
cooking.
Grill Cooking
Guide
Note:This direction is just for your reference,adjust the cooking time if necessary.
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