Manual Steba PS E2600 XL (page 20 of 64) (English, German, Dutch, Danish, French, Swedish)

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∙ Core temperatures

∙ The core temperature measurement indicates the degree of doneness.

∙ After two-sided power grilling on the plate, the meat should rest for a few minutes

in the lower area in the resting tray until the core temperature is reached.

∙ Insert the measuring probe at the thickest point of the meat for few centimetres.

Not in the vicinity of a bone, as the temperature is thereby distorted.

∙ Connect the measuring probe to the device (No.13). The core temperature display

(No. 12) shows the core temperature.

Core temperature rare medium well-done

Beef 53/55°C 58/60°C 60/75°C

Pork / 65/70°C 75/80°C

Veal / lamb / 55/65°C 65/70°C

Poultry / / 75/80°C

Fish / 55/62°C /

∙ Seasoning: only sprinkle with salt, pepper and other spices after grilling.

∙ Carry out the core temperature measurement only at grill temperatures of 400 °

C, as higher temperatures damage the sensor. The probe should not touch the

grill plate.

Note

∙ The meat should be taken out of the fridge approx. 1 hour before grilling so that

it warms to room temperature.

∙ Dab the moisture of the meat before grilling so that the browning can be obtained

quickly.

∙ Pull out the grill plate with the handle and place the food on it. Insert the drip tray

2 levels below, and the resting tray at the lowest level.

∙ Turn the meat after 1 – 4 minutes and grill for another 1 – 4 minutes until the

desired degree of browning is obtained.

∙ In order to avoid grease drops on the work surface, which may result whi-

le pulling out the grill plate, firstly pull out the lower drip tray to 2/3. Then

pull out the grill plate.

∙ Do not grill cured meat or dry food (e.g. crispbread)!

∙ Leave the meat to rest for about 5 minutes in the resting tray.

∙ To spice up the crispy crust, roast again for about 30 seconds on each side.

∙ Lean meat contains little fat and does not brown well. It should be turned fre-

quently until the desired degree of browning is achieved.

∙ Fish:

o Fish protein coagulates very quickly and becomes dry and firm. Fish should

be grilled at level 3 – 4 at full power for about 30 seconds per side. Leave

to rest in the resting tray for a few minutes.

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Steba PS E2600 XL Manual

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