Tower Hobbies T27009, Safety And Instruction Manual

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Ingredients Type Cooking time
Lamb
Loin 3 minutes
Cutlets 4 minutes
Leg steaks 4 minutes
Chicken
Breast fillets 6 minutes or until cooked through
Thigh fillets 4–5 minutes or until cooked through
Sausages
Thin 3–4 minutes
Thick 6–7 minutes
Panini
sandwich
or focaccia
5–8 minutes or until golden brown
Vegetables
sliced ¼”
thick
Eggplant 3–5 minutes
Courgette 3–5 minutes
Sweet potato 3–5 minutes
Seafood
Fish fillets 2–4 minutes
Fish cutlets 3–5 minutes
Octopus (cleaned) 3 minutes
Shrimp 2 minutes
Scallops 1 minute
Grilling Tips:
There is an art to determining when your steak, lamb chop or cutlet is cooked to
the correct degree of doneness - rare, medium rare, medium, medium well or well
done - but it is easily mastered with these handy hints and tips.
Rare:
Cook for a few minutes per side, depending on thickness. Turn once only. Cook until
steak feels very soft with back of tongs. A meat thermometer will show the internal
temperature of a rare steak as 55-60°C / 130-140°F.
Medium Rare:
Cook on one side until moisture is just visible on top surface. Turn once only. Cook
on the other side until surface moisture is visible. Steak will be cooked to medium
rare when it feels soft with back of tongs. A meat thermometer will show the
internal temperature of a medium rare steak as 60-65°C / 140-150°F.
Medium:
Cook on one side until moisture is pooling on top surface. Turn once only. Cook
on second side until moisture is visible. Steak will be cooked to medium when
it feels springy with back of tongs. A meat thermometer will show the internal
temperature of a medium steak as 65-70°C / 150-160°F.