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5.
Do not prick the meat with a fork or cut it while cooking. This will cause all the juices to
escape and the meat will become tougher and drier. Use tongs instead.
6.
When removing the fish, use a flat, heat-resistant plastic spatula to lift it.
Lightly boiling the sausages before cooking can eliminate the need to prick them with a
7.
fork.
Cooking time
Food type
Beef:
Sirloin
Fillets
Hamburgers
Entrecôte
Pork:
Loin
Fillets
Bacon
Lamb:
Loin
Chops
Steak
Chicken:
Fillets or breast
Drumsticks
Sausages:
Thin
Thick
Toast or focaccia
Sliced vegetables (1 cm thick):
Aubergine
Courgette
Sweet potato
Fish:
Fillets
Octopus
Shrimps
Sea scallops
Cooking time
3 minutes (medium)
5-6 minutes (well done)
1-2 minutes
4-6 minutes
2-3 minutes
3 minutes
4 minutes
4 minutes
6 minutes or until done
4-5 minutes or until done
3-4 minutes
6-7 minutes
3-5 minutes or until done
3-5 minutes
2-4 minutes
3-5 minutes
2 minutes
1 minute
ENGLISH
ROCK'NGRILL 1300 WOOD W/ B
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