Salton TO2122SS, Инструкция пользователя

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WARM
Use this function to keep already cooked and heated items warmed. This
function can also be used to cook or reheat foods that are cold.
SEAR/STEAK
This is a high temperature setting.
This program is designed to cook 2cm (3/4”) thick beef to perfection. This
function can also be used to sear thick roasts or any other meats.
1. Open the Oven and place the Reversible Cast Iron Pizza Stone/Grill
ribbed side up on the Wire Rack.
2. Using the Selector Knob, choose desired cooking preference for
steaks.
NOTE: cook times below are for cooking at 730
ºF
and are for
reference only. When selecting desired doneness, add 10 minutes to
the below cooking time for preheating the Reversible Cast Iron Pizza
Stone/Grill. For example, if you want meat cooked medium well,
the cooking time should be 12 minutes 30 seconds (10 minutes for
preheating the Reversible Cast Iron Pizza Stone/Grill and 2 minutes
30 seconds for actual cook time.)
Medium rare
(30% cooked)
Medium
(50% cooked)
Medium well
(70% cooked)
Well done
(100% cooked)
1 min 30 s 2 min 2 min 30 s 3 min 30 s
3. Let the Oven preheat with the Reversible Cast Iron Pizza Stone/Grill
inside.
4. Once preheated, Open the Oven, pull out the wire rack a little bit and
quickly but carefully add your beef on the Reversible Cast Iron Pizza
Stone/Grill. The Oven is very hot, and you want to maintain the heat
inside the Oven.
5. Close the Oven.
6. Once the timer has lapsed, the Oven will beep and turn OFF
automatically.
7. Open Oven and carefully remove food from the Reversible Cast Iron
Pizza Stone/Griddle. You can also use the Removable Handle to
remove the Reversible Cast Iron Pizza Stone/Grill from the Oven.
IMPORTANT : Make sure to place the Stone on a heat resistant
trivet or hot pad. Do not use silicone hot pad as it may get
damaged from high heat. NEVER put hot accessories directly on
your countertop.
8. NOTE: Keep a watchful eye while cooking. Cook times are for
reference only. Actual cooking time will greatly depend on size,
weight, and start temperature of protein.
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