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Beschikbare talen
Beschikbare talen
Meat
Chicken breast bone-
less, skin removed
Chicken thighs, bone-
less, skin removed
Beef steak, boneless,
20-25mm (¾" to 1")
thick
Beef, fillets, 25mm (1")
thick
Beef, hamburgers
Pork tenderloin
Boneless pork loin
chops, 15-25mm (½
to 1").
Sausages, uncooked
Fish Steaks (sword,
tuna, salmon, boned)
20-25mm (¾" to 1")
thick
Prawns
Scallops
Portobello mush-
rooms, 15mm (½")
thick slices
Preparation
Pound to an even thickness
of 15-20mm (½ to ¾").
Spread to an even thickness,
remove all visible fat
Season to taste. If marinated
drain well before cooking
Season to taste. If marinated
drain well before cooking
Beef, hamburgers
Cut into ¾" (20mm) thick
medallions, may be pounded.
Season to taste
All chops should be same
thickness
Prick links with tines of fork or
tip of knife.
Dry well. Season to taste
and or rub with extra virgin
olive oil
Dry well. Season to taste
and or rub with extra virgin
olive oil
Grill Posi-
Temp
tion
Closed
210°C
Fully or half
210°C
open
Closed
210°C
Fully or half
210°C
open
Closed
230°C
Fully or half
230°C
open
Closed
230°C
Closed
230°C
Closed
230°C
Closed
210°C
Closed
210°C
Closed
210°C
Fully or half
210°C
open
Closed
230°C
Fully or half
230°C
open
Closed
230°C
Fully or half
230°C
open
Closed
210°C
23
Time
7-9 minutes
8-10 minutes per side
8-10 minutes.
8-10 minutes per side
3-10 minutes depending
on your preparation.
3-10 minutes depending
on your preparation.
4-5 minutes.
5-8 minutes.
4 minutes. Pork should be
slightly pink in appear-
ance, overcooking will
result in dry meat.
4-9 minutes. Pork should
be slightly pink in appear-
ance, overcooking will
result in dry meat.
14-18 minutes depending
on thickness.
6-7 ½ minutes.
7-8 minutes per side.
2-2 ½ minutes.
1-2 minutes per side.
2-2 ½ minutes.
1-2 minutes per side.
Do not overcook.
6-8 minutes until nicely
brown and tender.
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