LG MS-1905C - Grill Cooking Guide; Grilling Meat Instructions; Grilling Fish & Seafood Instructions

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.
Beeftburgers 50g x 2
100g x 2
Approx.
Cooking time
(in minutes)
Baste with oil or melted
butter. Thin items should
be placed on the grill
Beefsteaks
(2.5cm
(1”)
thick]
rack.
Thick
items
can
be
Rare
placed
on
to
a
drip
Medium
tray.
Turn
food
over
Well
230g
x
2
after
half
the
cooking
time.
Pork chops
(2.5m (1”) thick) 230g x 2 27-32
Lamb chops
(2.5m (1”) thick) 230g x 2 25.32
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
caretully
turned
over
halfway
through
grilling
time.
If
desired thick
fillets
can
also
be
turned
haltway.
| Approx.
Weight Cooking time
(in minutes)
Fish fillets Brush with melted butter
Tem ('4") thick 230g 17-2] and turn over halfway
15cm (%") thick 230g | 20-24 through cooking.
Fish steaks
2.5cm (1) thick 230g 24-28
Whole fish 225-350g each 16-20 Allow extra time for thick
450g 24-28 and oily fish.
Scallops 450g 16-20 _| Baste well during
Prawns uncooked 450g 16-20 cooking.