Commercial CHEF CHIG14MB Manual Del Usuario página 8

SET UP & USE
AUTOMATIC GRILL PROCEDURE
Item
Beef
Pork
Chicken
Page 8
Doneness How to operate
Rare
1. Dry your meat with
kitchen paper in
35-41°F/2-5°C
Medium
2. Season well and
apply with melted
butter or extra
virgin olive oil
Well
Rare
1. Dry your pork with
kitchen paper in
35-41°F/2-5°C
Medium
2. Seasoned well and
broached with
Well
melted butter or
extra virgin olive oil
1. Dry your chicken
with kitchen paper in
35-41°F/2-5°C
Well
2. Seasoned well and
broached with
melted butter or
extra virgin olive oil
Results
Makes the steak's fat melt and causes
the butter to add flavor with a moist
and juicy texture. A rare steak is red at
the very center, followed by a pink ring
around the center with brown crust on
the outside.
The steak will not have a red center
anymore and the red color will be
replaced by a pink color throughout. At
this level, the steak will retain a buttery
and flavorful taste, just like the rare
level, but will have less juice and will
be less tender due to more moisture
evaporating.
Steak is done when it retains just a little
bit of pink color inside and will still be
tender. This temperature level will make
the steak become drier and less tender.
Rare cooking temperature is not
recommended.
Pork is done when firm to the touch and
lightly pink inside. Inside will still be juicy
and tender.
Pork is done when firm to the touch and
juices run clear when pierced and meat is
no longer pink.
Chicken is done when firm to the touch,
and juices run clear when it is pierced
and meat is no longer pink.