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Recommended Cooking Times & Temperatures Chart
This chart is for guidance only and timings will vary depending on the exact
size and thickness of the food being cooked.
Defrost frozen food before grilling.
Food Type
Thin cuts
of meat
Chicken
& Turkey
Breast
Fillets
Tomatoes
Onion
Mushrooms
Kebabs
Grilled
Sandwiches
Fish Fillets/
steaks
Salmon
Trout
Mackerel
Hints
• Red meats require a higher grilling
temperature and a shorter time.
• Fish should be cooked at a lower
temperature for a longer cooking
time.
• Do not cook frozen food.
• Tender cuts of meat are more
suitable for grilling and are
therefore best used on the grill. It
is best to avoid cooking tough cuts
of meat.
• Best results are obtained by
cooking thinner items and foods of
a uniform thickness.
Grill Position
A
B
Cooking time
(Minutes)
C
Depends on
individual taste
& thickness of
meat
15 – 25
3 - 6
8 - 10
4 - 6
5 - 8
• Take care when grilling sausages
and burgers as excessive fat/
oil may splash and spit during
cooking.
• Grilling with an open grill takes
longer, as the food needs to be
turned over halfway through
cooking.
• Always check the food is cooked
thoroughly before serving. Cook
meat and poultry until the juices
run clear.
5
Temperature
Setting
4 - 5
4 – 5
2 – 3
3 – 4
4 - 5
3 - 4
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