Idiomas disponibles
Idiomas disponibles
JUDGING DONENESS
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.
NOTE
USDA Recommended Internal Temperatures
are as follows:
- Medium 145°F
- Medium Well 160°F
- Well Done 170°F
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 130–140°F
(55–60°C).
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
140–150°F (60-65°C).
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
150–160°F (65–70°C).
10
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 160–170°F (70–75°C).
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 170°F
(75°C).
HINTS FOR BEST RESULTS FOR
TOASTING SANDWICHES
Bread
The grill is ideal for toasting most types of
bread (white, wholemeal, kibbled wheat,
wholegrain etc), as well as artisan breads
(Focaccia, Turkish bread, baguettes, bread
rolls etc). Raisin bread, brioche or other sweet
breads which contain high sugar content will
tend to brown quicker.
Fillings
Try to use canned or pre-cooked fruit as
fresh fruit may give off excessive juices when
heated. Be careful when biting into paninis and
sandwiches containing fillings such as cheese
and tomato or jam as they retain heat and can
burn if eaten too quickly.
Toasting Bread
The panini grill is ideal for toasting plain
breads and Turkish bread, without any fillings
or spreads. Try toasting Turkish bread with
jams for a great alternative to standard breads
at breakfast.
Fat Free Snacks
Due to the non-stick cooking plates, it is not
necessary to use any butter or margarine on
the outside of your toasted snacks.
