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Grilling Guide
Contact Grilling is a healthy and efficient way to cook. The cooking times are approximate due to variances in
ingredient thickness.
Note: These times relate to when the grill is in the closed and on the contact position.
Ingredient and Type
cooking Time
Beef
sirloin steak
3 minutes for medium rare
5–6 minutes for well done
minute steak
1–2 minutes
hamburger patties
4–6 minutes
Pork
fillet
4–6 minutes
loin steaks
Lamb
loin
3 minutes
cutlets
4 minutes
leg steaks
4 minutes
Sausages
thin 3–4
minutes
thick
6–7 minutes
Chicken
breast fillet
6 minutes or until cooked through
thigh fillet
4–5 minutes or until
cooked through
Sandwich or Foccacia
3–5 minutes or until golden brown
Vegetables sliced 1⁄2"; 1.25 cm thick
eggplant
3–5 minutes
zucchini
sweet potato
Seafood
fish fillet
2–4 minutes
fish cutlets
3–5 minutes
octopus (cleaned)
3 minutes
shrimp
2 minutes
scallops
1 minute
15 Minute timer dial
The
Solis Grill
features a 15 minute timer which
allows you to monitor the time elapsed during
preheating or cooking. To set the timer, simply turn
the dial clockwise completely to the ‘15’ position and
then anti-clockwise to select the desired minutes.
The timer will ring once when the desired time
has elapsed. The grill will not turn off, it will
remain heating.
Recommended Cuts
Beef
Sirloin (New York), Rump, Rib Eye
(Scotch Fillet), Fillet.
Lamb
Trim Lamb Leg Steaks, Fillet, Eye of
Loin, Cutlets and Diced Lamb.
Pork
Butterfly Loin Steaks, Spare Ribs, Leg
Steaks, Fillets, Diced Pork.
Tougher cuts such as beef blade, topside steak,
lamb forequarter or neck chops can be used. To
tenderise these cuts marinate them for a few hours
or overnight in a marinade with wine or vinegar to
help break down the connective tissue.
It is not recommended to cook items with thick
bones such as T-bone steaks.
Do not salt meat before cooking. Salt will draw out
the juices toughening the meat.
If using a marinade recipe or pre-marinated meats
from your meat retailer, drain excess marinade off
and dab with kitchen paper before placing on the
Professional Grill. Some marinades contain high
sugar levels which can scorch on the grill plate when
cooked.
Do not over cook meat, some meats are better
served pink and juicy.
Do not pierce meat with a fork or cut meat while
cooking. This will let the juices escape, resulting in a
tougher, dry steak. Use tongs instead.
When removing fish pieces, use a flat heat resistant
plastic spatula to support the food.
Parboiling sausages can alleviate the need to pierce
sausages before cooking.
