20
Warming Rack
Significantly increases cooking capacity while still giving great access to the primary
cooking surface. Use with hood open to keep food warm or slow roast with the hood closed.
You can roast really fatty food like sausages or the warming rack
with almost no attention.
The more gentle heat roasts slowly so very little moisture is expelled. You will be amazed
how plump and juicy the humble snag turns out this way.
Check in store for the full range of Ziegler & Brown accessories.
Internal Meat Temperatures
Beef
Meat Probe temperature:
Rare 140ºF / 60ºC. Medium 150ºF / 66ºC. Well-done 170ºF / 77ºC
Lamb
Meat Probe temperatures:
Rare 140ºF / 60ºC. Medium 150ºF / 65ºC. Well-done 165ºF / 75ºC
Veal
Meat Probe temperatures:
Rare not advised. Medium 155ºF / 70ºC minimum safe temperature. Well-done 165ºF / 75ºC
Pork
Meat Probe temperatures:
Rare not advised. Medium 150ºF / 65ºC minimum safe temperature. Well-done 160ºF / 70ºC
Poultry
Meat Probe temperatures:
Rare not advised. Medium 170-175ºF / 75-80ºC minimum safe temperature.
Well Done not advised; poultry tends to dry out over 175ºF / 80ºC
To obtain correct temperature use an instant-read meat thermometer in
the thickest part of the flesh, careful not to touch any bone.
