Temperature
For thin cuts of meat
(e. g. chops or steak) . . . maximum (n)
For grilling larger items,
(e. g. rolled meat, poultry) . . . . . 240 °C
See the grill chart for more information.
To grill thicker pieces of food more
gradually after an initial high
temperature, continue grilling at a lower
temperature setting to allow the food to
cook through to the centre.
Grilling times
– Flat pieces of fish and meat usually
take 6 - 8 minutes per side.
– Thicker pieces take a little longer.
– With rolled meats allow approx.
10 minutes per cm diameter.
Tips on grilling
It is best to grill food of a similar
thickness at the same time so that the
grilling time for each item does not vary
too greatly.
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
throughly cooked through ("well
done").
Grilling
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