Beefer XL Chef, Operating And Installation Instructions

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4 PHILOSOPHY AND FUNCTION
New York Steakhouse quality at home!
The Beefer leads gas through the gas lines into a ceramic high-performance burner
with an optimized surface structure, thus mixing it with oxygen and burning it.
The heat radiation produced is much greater than 1500 °F (800 °C) in the close
vicinity of the burner element. This extreme heat creates an awesome crust to the
meat lying on the grate and immediate caramelization of the meat’s surface. This
achieves a unique taste and degree of doneness to the meat. In addition, the top
heat prevents dripping meat juice from burning. The combustion products thus
created could be hazardous to health and impact taste.
Originally, the Beefer was developed to cook perfect steaks - something it does
best. Experience has shown, however, that also tuna fish, salmon, scallops,
shrimp, pork, lamb, vegetables and crème brulee and many other items are
perfectly suited and can open new taste perspectives.
The Beefer is additionally well-suited to finish meat which has been cooked
sous vide or at low temperature, even very thin slices, providing a perfect crust
without over-grilling.
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