Item Doneness How to operate
Results
This doneness is making the steak's fat melt and cause the butter
Rare
with great flavor effect, with a lot of moisture and very juicy texture.
A rare steak is red at the very center, following by a pink ring
1.Make your steak around the center and then comes a brown crust on the outside.
dry with kitchen
The steak will not have a red center anymore and the red color
paper in 2-5
°
C
Beef
Medium
2.Seasoned well
will be replaced by a pink throughout color. At this doneness level,
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and broached with the steak will retain the buttery and flavorful taste, just like the rare
some butter melted level, but will have less juice and will be less tender due to more
or olive oil Extra
moisture evaporating.
virgin
When your steak reaches this level, it will retain just a little bit of
well
pink color inside and will still be tender but not as much as other
doneness levels. This temperature level will make the steak
become drier and less tender than most people like.
Rare
Pinkish overall color with outer brow portion, juicy and tender.
1.Make your steak Perfect doneness for cooking pork loin or tenderloin.
dry with kitchen
paper in 2-5
°
C
Mostly brown color, with little pink color inside.
Pork
Medium
2.Seasoned well
This cooking doneness is recommended to cook fatty meats like
�
and broached with top loin.
some butter melted
or olive oil Extra
Brown-grey color throughout, firm to touch. Is recommended to
well
virgin
the ones can't see any pink part on the meet, but we still keep
light moisture without completely overcook the meet
Rare
1.Make your steak
Pinkish overall color with outer white portion, juicy and tender.
Perfect doneness for cooking Breast without skin.
dry with kitchen
Medium
paper in 2-5
°
C
Mostly brown color, with little pink color inside.
Chicken
2.Seasoned well
This cooking doneness is recommended to cook meats with skin
and broached with like boneless drumsticks.
some butter melted
or olive oil Extra
Brown-grey color throughout, firm to touch. This cooking doneness
well
virgin
is recommended to cook the foods with bones, but still keeping
light moisture without completely overcooking the meat. Perfect
for chicken wings, or whole drumsticks.
Surface is well sealed and brown and the inner part keep juicy,
Rare
1.Make your steak completely tender and easy to melt in mouth. Perfect for any type
dry with kitchen
of fish has been frozen before to cook, to prevent parasites issues
paper in 2-5
°
C
of this cooking doneness.
Fish
2.Seasoned well
Surface is well sealed and brown and the inner part keep less
and broached with
Medium
some butter melted
juice, almost completely cook and perfect for people like fish well
or olive oil Extra
cook.
virgin
Well browned and completely cook, It's dry and not much moisture
well
on the inner part. People who really can accept moisture on their
fish will accept this doneness.
Rare
1.Make your steak Keep juicy and part of it is raw, best to the one like their seafood
dry with kitchen
less cooked.
paper in 2-5
°
C
Shrimp Medium
2.Seasoned well
and broached with Almost all cooked, keeping moisture but no raw parts.
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some butter melted
well
or olive oil Extra
Browned and flavored, well-cooked to the ones don't like the
virgin
felling of no cook seafood.
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