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Grilling Guide
Use these cooking times as a guide, cooking times and temperatures will vary
depending on factors such as weight and cut of the food, and your own personal taste.
Meat/cut Variety Preparation
CHICKEN
Trim excess fat.
Single breast fillet,
Brush or spray with oil.
skinless (130 -
Season with salt and
150g)
pepper
Tenderloins
Trim excess fat.
(65 - 75g)
Brush or spray with oil.
Season with salt and
pepper
Thigh fillet
Trim excess fat.
(130 - 150g)
Brush or spray with oil.
Season with salt and
pepper
SAUSAGE
Do not pierce.
Thin (680g)
Brush or spray with oil
Thick (480g)
Do not pierce.
Brush or spray with oil
LAMB
Brush or spray with oil
Loin chops
Season with salt and
(75 - 90g, 2½ cm
pepper
thick)
Lamb leg steak
Trim excess fat.
(110 - 150g)
Brush or spray with oil.
Season with salt and
pepper
Cutlets, frenched
Trim excess fat.
(6 x 55 - 65g each)
Brush or spray with oil.
Season with salt and
pepper
Eye of loin or
Brush or spray with oil.
backstrap
Season with salt and
(200 - 240g)
pepper
Cooking
Temperatures
Turn dial to max heat
Turn dial to max heat
Turn dial to max heat
Turn dial to max heat
Turn dial to max heat
Turn dial to max heat
Turn dial to max heat
Turn dial to max heat
Turn dial to med/high
heat
Cooking Times
Medium Well Done
3 - 4 minutes.
Rest for 3 - 5
minutes before
slicing
2 - 3 minutes
2 - 3 minutes.
Rest for 3 - 5
minutes before
slicing
10 - 12 minutes
(8 sausages)
15 minutes
(6 sausages)
4 - 5 minutes
3 - 4 minutes
2 - 3 minutes
(6 cutlets)
3 - 4 minutes.
Rest for 3 - 5 minutes
before slicing
7
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