6
Tips for perfect steaks
•
Ideally, steak should be 12 - 15 mm thick (fillet steaks can be thicker).
•
Always allow the steaks to come up to room temperature before cooking. Don’t try to cook them straight from the fridge.
•
Pat the steaks dry with kitchen paper before placing on the grill.
•
Season just before cooking. Be sparing with the salt or leave it out altogether (you can always add salt for flavour after
cooking). Adding salt before cooking can draw water to the surface of the steak where it will boil during cooking. The
steak will be steamed rather than seared, and will be grey instead of brown.
•
Resting steaks after cooking is crucial for the best results. Allow them to rest for a minimum of 3 minutes before serving.
Correct resting allows the juices within the meat to be reabsorbed giving a tasty, succulent steak.
SEAR FUNCTION
The sear function raises the temperature to 260ºC for 90 seconds. The sear function works best with close-grained red meat
like beef, lamb, venison, buffalo, bison, etc., cut into steaks (across the grain of the meat). The meat should be between 5 mm
and 25 mm thick.
1. Press the
2
button.
2. Press the sear (
P
)
button. The light above the sear button will light up red and the display will show
260
.
3. When your grill has reached the sear temperature, the light will turn green, the display will stop flashing and your grill will
beep three times.
4. Wear an oven glove and open the grill. Place the food onto the bottom grill plate, then close the grill.
5. Wait till the grill beeps again (after 90 seconds) then open the grill and remove the food.
6. You can repeat the sear function four times one after the other but if you try to use it more than this the display will show
“
EAA
“ (ERRor). Press the
2
button and allow your grill to cool for 10 minutes before using the sear function again.
7. At the end of the sear function, your grill will revert to the previously set temperature. However, it will take time to cool
down.
8. To cancel the sear function at any time, press the
2
button.
The outside surfaces of the food will be seared to a deep brown, while the inside should be rare to medium rare (depending
on the thickness of the food).
You now have the option of removing the food right away, (for rare or medium), or leaving it to cook at the default
temperature for a little longer if you want the meat more well done.
TEMPERATURE PROBE FUNCTION
Many people judge if meat is cooked by touch or sight, or from the length of the cooking time. The use of the temperature
probe has several benefits over these methods:
•
Provide consistent, repeatable results
•
Prevent overcooking
•
Prevent illness due to under cooked food
•
Eliminate guesswork
In use, the sharp point of the temperature probe is inserted into the food and the other end is connected to your grill. The
probe constantly sends the internal temperature of the food to your grill where it is compared to a target temperature you
have previously set. Once reached, your grill will sound an alarm and switch off.
1. Connect the temperature probe to your grill (FIG D).
2. Press the
2
button.
3. Set the cooking temperature you require using the
u
and
d
buttons and allow your grill to heat up.
4. Press the probe (
p
) button. The light above the probe button will light up red and the display will show
75 (
default).
5. Set the probe temperature you require using the
u
and
d
buttons. The range is from 48ºC to 81ºC in 3º steps (113ºF to
177ºF in 5º/6º steps).
6. Insert the temperature probe into the food and carefully place the food onto the preheated grill. Make sure that the
probe doesn’t affect the lid closing or that the cable isn’t pinched when the lid is closed.
7. During cooking, the display will alternate between showing the target temperature you have set and the temperature
that the probe is actually reading. When the internal temperature of the food matches the target temperature, the light
above the probe button will turn green and your grill will beep five times. The heaters of your grill will switch off when
the target temperature is reached but since cooking will continue due to the residual heat, remove the food as soon as
possible.
8. To cancel the function at any time, press the
2
button.
•
If you forget to plug in the probe the display will show “
NO PAB
” (NO PRoBe) and your grill will beep.
•
The probe will become HOT during use.
•
Always insert the probe into the thickest part of the meat away from any bone or fat which can give a false reading (FIG E).
•
For the most accurate temperature reading, make sure that the probe is placed as central as possible between the upper
and lower surfaces of the meat.
•
Before and after use, clean the probe with warm soapy water, rinse and dry.
•
Store the probe by wrapping the cable between the two halves of the handle and inserting it into the recess on the side
of your grill (FIG F).
Summary of Contents for 24002
Page 2: ...2 h b e f i g g j k l o n m r s t u...
Page 3: ...3 A B C D E F...
