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7
Grilling Guide
Meat/cut Variety Preparation
Cooking
Temperatures
Cooking Times
Medium Well Done
CHICKEN
Single breast fillet,
skinless (160g)
Trim excess fat. Using
a sharp knife cut each
chicken breast in half
horizontally. Brush or
spray with oil. Season
with salt and pepper.
Turn dial to '7-8' Chicken should
be cooked to well
done only.
2-3 minutes each
side. Rest for 3-5
minutes before
slicing.
Tenderloins
(45 - 50g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to '7-8' 2 ½ - 3 minutes
each side.
Thigh fillet
(100 - 120g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to '7-8' 5-6 minutes each
side. Rest for 3-5
minutes before
slicing.
SAUSAGE
Thin
(8 x 80-85g each)
Do not pierce.
Brush or spray with oil.
Turn dial to 'sear' Sausages should
be cooked to well
done only.
12-15 minutes
(8 sausages).
Thick
(8 x 120-125g each)
Do not pierce.
Brush or spray with oil.
Turn dial to 'sear' 20-25 minutes
(8 sausages).
LAMB
Loin chops
(90-100g each 2 ½ cm
thick)
Trim excess fat. Brush
or spray with oil. Season
with salt and pepper.
Turn dial to 'sear' 4 minutes each
side.
Lamb leg, or rump steak
(100-120g, 2 ½cm thick)
Trim excess fat. Brush
or spray with oil. Season
with salt and pepper.
Turn dial to 'sear' 4 minutes each
side.
Cutlets, frenched
(6 x 60g each)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to 'sear' 2 - 2 ½ minutes
each side.
2 ½ - 3 minutes
each side.
Lamb sirloin or backstrap
(eye of loin)
(200 – 220g)
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to 'sear' 2 - 4 ½ minutes.
Rest for 3 - 5
minutes before
slicing.
3 - 3 ½ minutes
each side. Rest
for 3-5 minutes
before slicing.