The following tips and timings are based on using a Riviera & Bar cast iron or stainless steel hotplate and are very much dependent on your personal preferences as well as food types, cuts and size.

Steak

Apply olive oil and place steaks at the centre onto a preheated 250℃ hotplate and sear until meat pulls away easily - and turn using a stainless steel spatula to avoid piercing and losing juices.

Cook stakes for 2 to 3 min minutes each side for rare / 4 to 5 minutes for medium / 6 to 7 minutes for well done.

Wrap steaks in foil and leave to rest for 15 minutes, then season as required.

Sausages

In general, sausages should be cooked at 180℃. Cook for around 6 minutes depending on both the type and thickness of the sausages. Turn sausages regularly, preferably with a stainless steel spatula so as not to prick the meat. To do so would result in a loss of juices, texture and flavour.

Burgers

Burgers are generally best cooked at 250℃. Cook for 2 to 3 minutes each side.

If you are adding additional items, bacon will take approximately 2 minutes and cheese can be applied to the cooked side of the burger whilst the other side is cooking.

Chicken

Obviously, if previously frozen, pieces of chicken should be fully defrosted and cooked at 220℃.

Cook for around 6 minutes a side, depending on thickness (around 10 to 15 minutes in total), turning regularly.

Fish

Fish fillets are best cooked in lightly oiled baking paper to avoid burning and disintegration.

Sardines, red mullet or mackerel fillets - cook at 220℃ for 1 to 2 minutes each side / 3 to 4 minutes for larger fillets.

Salmon or tuna steaks should be cooked skin side only at 260℃ for 6 to 10 minutes.

Shellfish

Shelled prawns - cook at 200℃ for 5 mins / unshelled - at 220℃ for 6 minutes. Turn prawns regularly whilst cooking.

Fresh scallops - cook at 260℃, for just less than 1 minute per side / Muscles, clams and cockles - cook at 260℃ for 4 to 5 minutes.

Vegetables

Add a little olive oil and cook at 220℃, spreading vegetables out and turning frequently to ensure even browning.

Courgettes - 1cm slices - 6 to 7 minutes / Sliced peppers - 10 minutes / Broccoli florets - 6 minutes / Carrot sticks - 7 minutes / Corn on the cob (pre- blanched, oiled or buttered) - 12 to 15 minutes / Potatoes and sweet potatoes (after boiling and slicing) - 8 to 10 minutes.