10
HINTS AND TIPS
•
Most foods should be placed on the grid in the
grill pan to allow maximum circulation of air to lift
the food out of the fats and juices.
•
Adjust the grid position to allow for different
thicknesses of food.
•
Food should be thoroughly dried before grilling
to minimise splashing. Brush lean meats and
fish lightly with a little oil or melted butter to keep
them moist during cooking.
•
Accompaniments such as tomatoes and
mushrooms may be placed underneath the grid
when grilling meats.
•
When toasting bread use the grid in the high
position.
•
Preheat the grill on a full setting for a few
minutes before sealing steaks or toasting.
Adjust the heat setting as necessary during
cooking.
•
The food should be turned over during cooking
as required.
GRILLING CHART
FOOD
POSITION
GRILL TIME
(mins in total)
Bacon Rashers
5 - 6
Beefburgers
10 - 15
Chicken Joints
30 - 40
Chops – Lamb
15 - 20
Pork
20 - 30
Fish – Whole
Trout/Mackerel
15 - 25
Fillets -
Plaice/Cod
10 - 15
Kebabs
20 - 30
Kidneys –
Lamb/Pig
8 - 12
Liver –
Lamb/Pig
10 - 20
Sausages
20 - 30
Steaks – Rare
6 - 12
Medium
12 - 16
Well Done
14 - 20
Toasted
Sandwiches
Adjust
grill
setting
and
grill
pan
grid
to
suit
different
thicknesses
of
food
3 - 4
The times quoted above are given as a guide and
should be adjusted to suit personal taste.
