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Add salt after grilling. Otherwise, the salt would dehydrate the meat, making it
tough and dry.
For grilling meat, it is best to use barbecue tongs. When grilling fish, use a flat
heat-resistant plastic spatula to support the fish, as cooked fish breaks up easily.
HOW TO CHECK THE DONENESS OF YOUR STEAKS
Use the following table to determine, if meat has reached the desired degree of
doneness.
Degree of
doneness
Procedure Consistency Core tem-
perature
Rare
Cook for a few minutes per
side
The steak feels very soft
when pressing on it.
55-60°C.
Medium
rare
Cook each side until moisture
is just visible on the surface.
The steak feels soft
when pressing on it.
60-65°C.
M edium
Cook each side until moisture
is accumulating on the surface.
The steak will feel ela-
stic.
65-70°C.
Medium
Well
Cook each side until moisture is accumulating on the sur-
face. Then reduce the heat and continue to cook until
the steak feels firm.
70-75°C.
Well
Done
Cook each side until moisture is accumulating on the sur-
face. Then reduce the heat and continue to cook until
the steak feels very firm.
75-85°C.
GRILLING GUIDE
Select a low temperature for heating up food and cooking sandwiches.
Select medium temperatures for seafood and scallops.
Select high temperatures for meat and poultry.
Temperature control dial / level Usage
LOW / 1
Hamburger patties, Foccacia, heating up food
MED / 2
Most vegetables, delicate seafood, Sandwich
HIGH / 3
Various types and cuts of meat, Burger, deli-
cate fish, shish kebab, sausage
SUPER HIGH / 4
Steaks, fish
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