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Find Replacement BBQ Parts for 20,308 Models. Repair your BBQ today.
7
Grilling Guide
Meat/cut Variety Preparation
Cooking
Temperatures
Cooking Times
Medium Well Done
CHICKEN
Single breast fillet,
skinless (130 -
150g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
Turn dial to max heat 3 - 4 minutes.
Rest for 3 - 5
minutes before
slicing
Tenderloins
(65 - 75g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
Turn dial to max heat 2 - 3 minutes
Thigh fillet
(130 - 150g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
Turn dial to max heat 2 - 3 minutes.
Rest for 3 - 5
minutes before
slicing
SAUSAGE
Thin (680g)
Do not pierce.
Brush or spray with oil
Turn dial to max heat 10 - 12 minutes
(8 sausages)
Thick (480g) Do not pierce.
Brush or spray with oil
Turn dial to max heat 15 minutes
(6 sausages)
LAMB
Loin chops
(75 - 90g, 2½ cm
thick)
Brush or spray with oil
Season with salt and
pepper
Turn dial to max heat 4 - 5 minutes
Lamb leg steak
(110 - 150g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
Turn dial to max heat 3 - 4 minutes
Cutlets, frenched
(6 x 55 - 65g each)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
Turn dial to max heat 2 - 3 minutes
(6 cutlets)
Eye of loin or
backstrap
(200 - 240g)
Brush or spray with oil.
Season with salt and
pepper
Turn dial to med/high
heat
3 - 4 minutes.
Rest for 3 - 5 minutes
before slicing
Use these cooking times as a guide, cooking times and temperatures will vary
depending on factors such as weight and cut of the food, and your own personal taste.