
8
Grilling Guide
Meat/cut Variety
Preparation
Cooking
Temperatures
Cooking Times
Medium
Well Done
CHICKEN
Single breast fillet,
skinless (160g)
Trim excess fat. Using
a sharp knife cut each
chicken breast in half
horizontally. Brush or
spray with oil. Season
with salt and pepper.
Turn dial to '8'
Chicken should
be cooked to well
done only.
2-3 minutes each
side. Rest for 3-5
minutes before
slicing.
Tenderloins
(45 - 50g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to '8'
2 ½ - 3 minutes
each side.
Thigh fillet
(100 - 120g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to '8'
5-6 minutes each
side. Rest for 3-5
minutes before
slicing.
SAUSAGE
Thin
(8 x 80-85g each)
Do not pierce.
Brush or spray with oil.
Turn dial to 'sear'
Sausages should
be cooked to well
done only.
12-15 minutes
(8 sausages).
Thick
(8 x 120-125g each)
Do not pierce.
Brush or spray with oil.
Turn dial to 'sear'
20-25 minutes
(8 sausages).
LAMB
Loin chops
(90-100g each 2 ½ cm
thick)
Trim excess fat. Brush
or spray with oil. Season
with salt and pepper.
Turn dial to 'sear'
4 minutes each
side.
Lamb leg, or rump steak
(100-120g, 2 ½cm thick)
Trim excess fat. Brush
or spray with oil. Season
with salt and pepper.
Turn dial to 'sear'
4 minutes each
side.
Cutlets, frenched
(6 x 60g each)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to 'sear'
2 - 2 ½ minutes
each side.
2 ½ - 3 minutes
each side.
Lamb sirloin or backstrap
(eye of loin)
(200 – 220g)
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to 'sear'
2 - 4 ½ minutes.
Rest for 3 - 5
minutes before
slicing.
3 - 3 ½ minutes
each side. Rest
for 3-5 minutes
before slicing.
9
Grilling Guide continued
Meat/cut Variety
Preparation
Cooking
Temperatures
Cooking Times
Medium
Well Done
PORK
Pork loin chops (160-
170g each)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to 'sear'
3 ½ - 4
minutes
each side.
BEEF
Beef Porterhouse steak
(boneless) (175-190g,
2cm thick)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to 'sear'
Medium/Rare
2 minutes each
side. Medium
2 ½ minutes
each side.
Medium/Well
3 minutes each
sided. Cover
and rest for 3-5
minutes.
Beef Scotch fillet (200g,
2cm thick)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to 'sear'
Medium/Rare 2
½ minutes each
side. Medium
3 minutes each
side.
Medium/Well
3 ½ minutes
each side. Cover
and rest for 3-5
minutes.
Hamburger patties (120g
12cm in diameter)
Brush or spray with oil.
Turn dial to '8'
2 ½ - 3 minutes
each side.
FISH
Salmon
(250g)
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to '7-8'
6 minutes each side.
White fish
(120g - 140g)
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to '7-8'
3 - 3 ½ minutes each side.