Commercial CHEF CHIG14MB, User Manual

Page: 9 / 44

Page 9
SET UP & USE
Item Doneness How to operate Results
Fish
Rare
1. Make your fish dry
with kitchen paper in
35-41°F/2-5°C
2. Seasoned well and
broached with
melted butter or
extra virgin olive oil
Surface is well sealed and brown and the
inner part kept juicy, completely tender and
easy to melt in mouth. Perfect for any type
of fish that has been frozen before cooking.
Surface is well sealed and brown and inside
is less juicy but almost completely cooked.
Recommended for well-cooked fish.
Medium
Well browned and completely cooked.
Inside is dry with little moisture.
Recommended for people who like dry fish.
Well
Shrimp
Rare 1. Make your shrimp
dry with kitchen
paper in 35-41°F/2-
5°C
2. Seasoned well and
broached with
melted butter or
extra virgin olive oil
It is not recommended to eat raw shrimp.
Almost all cooked, keeping moisture but no
raw parts.
Medium
Pink and firm to touch. Well prepared and
recommended to people who don’t like raw
seafood.
Well
Sandwich Cook 1. Butter bread to get
better results and
good flavors.
Good and even browning for all sized
sandwiches. Provides a well-toasted and
grilled sandwich and heats up sandwich
meats without burning your bread.
Sausage
Rare
1. Make your sausage
dry with kitchen
paper in 35-41°F/2-
5°C
2. Seasoned well and
broached with
melted butter or
extra virgin olive oil
Pinkish overall color with outer white
portion, juicy and tender. Perfect for cooking
pre Boiled sausages.
Medium
Little pink color inside. Recommended for
cooking breakfast sausages.
Well Firm to touch. Recommended for raw
sausages that don’t have any precook
process.
Bacon
Rare
1. Preheat the
appliance and add
bacon.
Light cook, tempered bacon without burned
parts. Perfect for cured bacons.
Medium Well cooked with little moisture. Best choice
for parboiled bacons.
Well Well-cooked and crispy. Recommended for
people who like crispy strips of bacon.