Operation Manual

Safety and Instruction Manual
9
Helpline: [phone]
Grilling Tips:
There is an art to determining when your steak, lamb chop or cutlet is
cooked to the correct degree of doneness - rare, medium rare, medium,
medium well or well done - but it is easily mastered with these handy
hints and tips.
Rare
Cook for a few minutes per side, depending on thickness. Turn once
only. Cook until steak feels very soft with back of tongs. A meat
thermometer will show the internal temperature of a rare steak as
55-60°C / 130-140°F.
Medium rare
Cook on one side until moisture is just visible on top surface. Turn once
only. Cook on the other side until surface moisture is visible. Steak will
be cooked to medium rare when it feels soft with back of tongs. A meat
thermometer will show the internal temperature of a medium rare steak
as 60-65°C / 140-150°F.
Medium
Cook on one side until moisture is pooling on top surface. Turn once
only. Cook on second side until moisture is visible.
Steak will be cooked to medium when it feels springy with back of tongs.
A meat thermometer will show the internal temperature of a medium
steak as 65-70°C / 150-160°F.
Medium well
Cook on one side until moisture is pooling on top surface. Turn and
cook on second side until moisture is pooling on top. Reduce heat
slightly and continue to cook until steak feels firm with back of tongs. A
meat thermometer will show the internal temperature of a medium well
steak as 70-75°C / 160-170°F.
Well done
Cook on one side until moisture is pooling on top surface. Turn and
cook on second side until moisture is pooling on top. Reduce
heat slightly and continue to cook until steak feels very firm with back of
tongs. A meat thermometer will show the internal temperature of a well
done steak as 75°C / 170°F.