Beefburgers
50g x 2
13-16
100g x 2
19-23
Beefsteaks
(2.5cm (1”) thick)
Rare
230g x 2
18-20
Medium
230g x 2
22-24
Well
230g x 2
26-28
Lamb chops
(2.5cm (1”) thick)
230g x 2
25-32
Sausages
230g
13-16
Turn frequently.
Approx.
Item
Weight
Cooking time
Hints
(in minutes)
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.
Grill Cooking Chart
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.
Fish fillets
1cm (
1
⁄
2
”) thick
230g
17-21
1.5cm (
3
⁄
4
”) thick
230g
20-24
Fish steaks
2.5cm (1”) thick
230g
24-28
Whole fish
225-350g each
16-20
450g
24-28
Scallops
450g
16-20
Prawns uncooked
450g
16-20
Approx.
Item
Weight
Cooking time
Hints
(in minutes)
Brush with melted butter
and turn over halfway
through cooking.
Allow extra time for thick
and oily fish.
Baste well during
cooking.
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