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Note:
Certain cooking oils, such as Fry-Lite, may damage the non-stick coating.
Always ensure your desired cooking oil is suitable for use with the unit before
attempting to use it.
Checking Meat Doneness:
There is an art to determining when your steak, lamb chop or cutlet is cooked to
the correct degree of doneness - rare, medium rare, medium, medium well or well
done - but it is easily mastered with these handy hints and tips. Use the below
instructions as a guide to ensure food is cooked to your preference when cooking in
manual mode.
Rare:
Cook for a few minutes per side, depending on thickness. Turn once only. Cook until
the steak feels very soft when touched with the back of the cooking tongs. A meat
thermometer will show the internal temperature of a rare steak as 55-60°C / 130-
140°F.
Medium Rare:
Cook on one side until moisture is just visible on the top surface. Turn once only.
Cook on the other side until surface moisture is visible. The steak will be cooked to
medium rare when it feels soft when touched with the back of the cooking tongs.
A meat thermometer will show the internal temperature of a medium rare steak as
60-65°C / 140-150°F.
Medium:
Cook on one side until moisture is pooling on the top surface. Turn once only. Cook
on the second side until moisture is visible. The steak will be cooked to medium
when it feels springy when touched with the back of the cooking tongs. A meat
thermometer will show the internal temperature of a medium steak as 65-70°C /
150-160°F.
Medium Well:
Cook on one side until moisture is pooling on the top surface. Turn and cook on the
second side until moisture is pooling on top. Reduce the heat slightly and continue
to cook until the steak feels firm when touched with the back of the cooking tongs.
A meat thermometer will show the internal temperature of a medium well steak as
70-75°C / 160-170°F.
Well Done:
Cook on one side until moisture is pooling on the top surface. Turn and cook on the
second side until moisture is pooling on top. Reduce the heat slightly and continue
to cook until the steak feels very firm when touched with the back of the cooking
tongs. A meat thermometer will show the internal temperature of a well done steak
as 75°C / 170°F.
Note:
Check the meat for doneness before serving. If undercooked, leave it on
the grill for a little longer to allow it to cook through to the right doneness.
