SOLIS 823, User Manual

Page: 115 / 137

T I P S F O R F I N D I N G H O W C O O K E D T H R O U G H T H E F O O D I S
• English - bloody (rare)
Only a few minutes grilling per side, depending on thickness. Only turn once.
When pressure testing the meat with a spatula, the meat must still be very soft
and give a little under the pressure. A meat thermometer in a bloody steak shows
between 55° - 60°C.
• Medium English (medium rare)
Grill on one side until the juice from the meat is visible on the upper side. Turn.
Grill the other side until the juice from the meat is again visible on the upper side.
When pressure tested with a spatula a medium-rare steak should feel soft in the
middle and give a little under the pressure. A meat thermometer in a medium-
rare steak between 60° - 65°C.
• Medium
Grill one side until the juice from the meat has gathered on the upper side. Turn.
Grill the other side, until the juice from the meat is visible on the upper side. Af-
ter being pressed on with a spatula a medium steak immediately springs back
into its original shape. A meat thermometer in a medium steak shows between
65° - 70°C.
• Medium well
Grill one side until the juice from the meat has gathered on the upper side. Turn.
Grill the other side until the juice from the meat has gathered on the upper side.
Reduce the heat and grill until the steak feels firm when pressed on with a spa-
tula. A meat thermometer in a medium well steak shows between 70° - 75°C.
• Well done
Grill one side until the juice from the meat gathers on the upper side. Turn. Grill
the other side until the juice from the meat gathers on the upper side. Reduce
the heat and grill until it feels very firm when pressed with spatula. A meat ther-
mometer in a well done steak shows between 75° - 85°C.
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SOLIS Gourmet Grill PRO english:2011 05.07.2011 8:54 Uhr Seite 115