Grilling time
Flat pieces of fish and meat usually
need about 5-6 minutes a side depend
-
ing on their texture.
Thicker pieces need longer.
With rolled meat allow approx. 10 min
-
utes per cm diameter.
To grill thicker pieces of food more
gradually after an initial high tempera
-
ture, continue grilling at a lower temper
-
ature setting to allow the food to cook
through to the centre.
It is best to grill food of a similar thick
-
ness at the same time so that the grill-
ing time for each item does not vary
too greatly.
Most items should be turned half way
through cooking.
Useful grilling hints
One way of finding out how far through
a piece of meat has been cooked is to
press down on it with a spoon.
–
If there is very little resistance to the
pressure of the spoon, it is still red on
the inside ("rare").
–
If there is some resistance, the inside
will be pink ("medium").
–
If there is great resistance, it is thor
-
oughly cooked through ("well done").
Grilling
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