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Idiomas disponibles
Idiomas disponibles
SET UP & USE
Item
Doneness
Rare
Medium
Fish
Well
Rare
Medium
Shrimp
Well
Cook
Sandwich
Rare
Medium
Sausage
Well
Rare
Bacon
Medium
Well
How to operate
1. Make your fish dry
with kitchen paper in
35-41°F/2-5°C
2. Seasoned well and
broached with
melted butter or
extra virgin olive oil
1. Make your shrimp
dry with kitchen
paper in 35-41°F/2-
5°C
2. Seasoned well and
broached with
melted butter or
extra virgin olive oil
1. Butter bread to get
better results and
good flavors.
1. Make your sausage
dry with kitchen
paper in 35-41°F/2-
5°C
2. Seasoned well and
broached with
melted butter or
extra virgin olive oil
1. Preheat the
appliance and add
bacon.
Results
Surface is well sealed and brown and the
inner part kept juicy, completely tender and
easy to melt in mouth. Perfect for any type
of fish that has been frozen before cooking.
Surface is well sealed and brown and inside
is less juicy but almost completely cooked.
Recommended for well-cooked fish.
Well browned and completely cooked.
Inside is dry with little moisture.
Recommended for people who like dry fish.
It is not recommended to eat raw shrimp.
Almost all cooked, keeping moisture but no
raw parts.
Pink and firm to touch. Well prepared and
recommended to people who don't like raw
seafood.
Good and even browning for all sized
sandwiches. Provides a well-toasted and
grilled sandwich and heats up sandwich
meats without burning your bread.
Pinkish overall color with outer white
portion, juicy and tender. Perfect for cooking
pre Boiled sausages.
Little pink color inside. Recommended for
cooking breakfast sausages.
Firm to touch. Recommended for raw
sausages that don't have any precook
process.
Light cook, tempered bacon without burned
parts. Perfect for cured bacons.
Well cooked with little moisture. Best choice
for parboiled bacons.
Well-cooked and crispy. Recommended for
people who like crispy strips of bacon.
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