Carico Ultra-Tech II, Use And Care Manual, Page: 12 / 38

Guide to Cooking Meats and Poultry
Pan-broiling
works well for cutlets, chops, steaks, fish and fowl.
Preheat skillet over medium heat until thermometer registers approximately 190° F about 4 to 5
minutes. Remove cover and add meat in single layer. Cook, uncovered, until browned (meat
will stick, but will loosen as it browns). Turn and cook until browned on other side. To check
doneness, remove thermometer from UltraTemp control valve; insert into thickest part of meat.
If desired, cover with control open and cook until whistle sounds; close control, reduce heat to
low and cook 5 to 10 minutes longer if desired. For steaks, cook at medium heat with cover
ajar and control open, according to times listed in chart.
Rare (red 140° F) 4 3
Medium Rare (dark pink 150° F) 5 4
Medium (light pink 160° F) 6 5
Well-done (dry 170° F) 7 6
Braising
is particularly good for tougher, economical cuts of meat and poultry. Be sure to trim
fat well.
Cover skillet or Dutch oven with control closed; place over medium heat and preheat until
inside air temperature reaches approximately 190° F (high end of center cooking range), about
4 to 5 minutes. Add meat or poultry and cook on sides until brown. Add 1/4 cup liquid (water,
wine or broth for example) or as required by recipe. Cover with control open; cook until whistle
sounds. Close control, reduce heat to low (inside temperature will drop to the low end of central
cooking range), and cook according to chart
.
STEAKS, BONELESS
1-INCH THICK
11
COOKING TIME
(MIN)
1
ST
SIDE 2
ND
SIDE