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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.
Item
Beefburgers
Beefsteaks
(2.5cm (1") thick)
Rare
Medium
Well
Pork chops
(2.5cm (1") thick)
Lamb chops
(2.5cm (1") thick)
Sausages
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.
Item
Fish fillets
1cm (
⁄
") thick
1
2
1.5cm (
3
⁄
") thick
4
Fish steaks
2.5cm (1") thick
Whole fish
Scallops
Prawns uncooked
Grill Cooking Chart
Weight
50g x 2
100g x 2
230g x 2
230g x 2
230g x 2
230g x 2
230g x 2
230g
Weight
230g
230g
230g
225-350g each
450g
450g
450g
15
Approx.
Cooking time
(in minutes)
13-16
Baste with oil or melted
19-23
butter. Thin items should
be placed on the grill
rack. Thick items can be
placed on to a drip
18-20
tray. Turn food over
22-24
after half the cooking
26-28
time.
27-32
25-32
13-16
Turn frequently.
Approx.
Cooking time
(in minutes)
Brush with melted butter
17-21
and turn over halfway
20-24
through cooking.
24-28
16-20
Allow extra time for thick
24-28
and oily fish.
16-20
Baste well during
16-20
cooking.
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