Grilling
155
Grilling chart
Settings
Oven functions | Fan Grill
Temperature: see chart
Duration: see chart
The chart below is a suggested guide only. Temperatures are approximations and
must be varied according to the thickness and preparation of the meat. Personal
taste and size of serves will vary times and temperatures. We recommend you
monitor cooking results for best outcomes.
Food [°C] [min.]
Meat
Chicken breast fillet 200 4 14–18
Chicken satays 200 4 12–15
Whole butterflied chicken 200 3 35–40
Kebabs and satays (red meat) 200 4 12–15
Lamb back straps 220 4 8–10
Lamb loin chops 190 4 12–16
Lean beef fillet steak 220 4 6–12
Lean thin sausages 180 4 8–10
Thick sausages 180 4 15–20
Fish
Oily fish 200 4 8–12
Thick fish fillets, cutlets or steaks 200 4 10–15
Thin white fish fillets 220 4 6–10
Vegetables
Potato wedges or small roast potatoes 220 3 20–25
Vegetables, capsicum, zucchini, sweet
potato, eggplant
200 4 12–15
Temperature, Shelf level, Duration
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