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Beefburgers
50gx2
13-16
100gx2
19-23
Beefsteaks
(2.5cm (1") thick)
Rare
230gx2
18-20
Medium
230gx2
22-24
Well
230gx2
26-28
Pork
chops
(2.5cm (1") thick)
230gx2
27-32
Lamb
chops
(2.5cm (1") thick)
230gx2
25-32
Sausages
230g
13-16
Turn
frequently.
Approx.
Item
Weight
Cooking
time
Hints
(in minutes)
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.
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.
Fish fillets
1cm
(1G2")
thick
230g
17-21
1.5cm
(3G4")
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.
13
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