Grilling Guide - Sunbeam ReversaGrill HG3300 Instruction/Recipe Booklet

Grilling Guide

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