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Grill Cooking
Guide
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.
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 carefully turned over halfway through grilling time. If
desired thick fillets can also be turned halfway.
Item Weight
Approx. cooking time
( in minutes)
Hints
Beefburgers
Beefsteaks
(2.5cm (1”) thick)
Rare
Medium
Well
Lamb chops
(2.5cm (1”) thick)
50g x 2
100g x 2
230g x 2
230g x 2
230g x 2
230g x 2
13-16
19-23
18-20
22-24
26-28
25-32
Baste with oil or melted
butter. Thin items should
be placed on the grill
rack. Turn food over
after half the cooking
time.
Turn frequently.
Item Weight
Approx. cooking time
( in minutes)
Hints
Fish fillets
1 cm (
1
/2”) thick
1.5cm (
1
/2”) thick
Fish steaks
2.5 cm (1”) thick
Whole fish
Scallops
Prawns uncooked
230g
230g
230g
225-350 g each
450g
450g
450g
17-21
20-24
24-28
16-20
24-28
16-20
16-20
Brush with melted butter
and turn over halfway
through cooking.
Allow extra time for thick
and oily fish.
Baste well during
cooking.
