Instructions (Cont.)
Tips for grilling
• Grilled meat will become more tender if you marinate it before cooking.
Marinades generally include some oil (to moisten), vinegar or wine (to
tenderise) and seasonings (to flavour).
• Always use tongs or some form of heat-resistant scoop to turn the grilled food
over. Using a fork to turn the food will dry it out and damage the non-stick
coating.
• Only turn meat and fish once during grilling. You do not need to turn it more
than once, and too much turning dries food out.
• Never cook meat for too long. Fast cooking cuts of beef, lamb, even pork are
more juicy and tender when they are still a little pink inside.
• If cooked food sticks to the grill plate, rub the plate with a piece of kitchen
paper soaked in oil from time to time.
Grilling times
The temperature settings and cooking times for the foods listed below are
suggested for your reference only; amend as required. Cooking times will depend
on the size and weight of the food to be grilled, the type/cut of meat, and on
factors such as use of the grill hood.
Food Temperature Setting Grilling Time (min)
Beef (steak) 5 15 – 20
Lamb (cutlet/chop) 5 12 – 18
Chicken (drumstick) 5 25 – 30
Pork (cutlet/chop) 5 20 – 25
Chicken (wings) 5 15 – 20
Pork (fillet) 4 – 5 9 – 10
Whole fish 5 12 – 15
Skewered meat (kebabs) 3 – 4 10 – 12
Sausages (various types) 3 – 4 12 – 15
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