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•
Add salt after grilling. Otherwise, the salt would dehydrate the meat, making it
tough and dry.
•
For grilling meat, it is best to use barbecue tongs. When grilling fish, use a flat
heat-resistant plastic spatula to support the fish, as cooked fish breaks up easily.
HOW TO CHECK THE DONENESS OF YOUR STEAKS
Use the following table to determine, if meat has reached the desired degree of
doneness.
Degree of
Procedure
doneness
Rare
Cook for a few minutes per
side
Medium
Cook each side until moisture
rare
is just visible on the surface.
M edium
Cook each side until moisture
is accumulating on the surface.
Medium
Cook each side until moisture is accumulating on the sur-
Well
face. Then reduce the heat and continue to cook until
the steak feels firm.
Well
Cook each side until moisture is accumulating on the sur-
Done
face. Then reduce the heat and continue to cook until
the steak feels very firm.
GRILLING GUIDE
•
Select a low temperature for heating up food and cooking sandwiches.
•
Select medium temperatures for seafood and scallops.
•
Select high temperatures for meat and poultry.
Temperature control dial / level Usage
LOW / 1
MED / 2
HIGH / 3
SUPER HIGH / 4
Consistency
The steak feels very soft
when pressing on it.
The steak feels soft
when pressing on it.
The steak will feel ela-
stic.
Hamburger patties, Foccacia, heating up food
Most vegetables, delicate seafood, Sandwich
Various types and cuts of meat, Burger, deli-
cate fish, shish kebab, sausage
Steaks, fish
Core tem-
perature
55-60°C.
60-65°C.
65-70°C.
70-75°C.
75-85°C.
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