Bedienungsanleitung Tower T27009 (Seite 10 von 16) (Englisch)

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Grilling Tips:

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.

Rare

Cook for a few minutes per side, depending

on thickness. Turn once only. Cook until steak

feels very soft with back of 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

top surface. Turn once only. Cook on the other

side until surface moisture is visible. Steak will

be cooked to medium rare when it feels soft with

back of 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 top

surface. Turn once only. Cook on second side

until moisture is visible.

Steak will be cooked to medium when it feels

springy with back of 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

top surface. Turn and cook on second side until

moisture is pooling on top. Reduce heat slightly

and continue to cook until steak feels rm with

back of 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

top surface. Turn and cook on second side until

moisture is pooling on top. Reduce heat slightly

and continue to cook until steak feels very rm

with back of tongs. A meat thermometer will

show the internal temperature of a well done

steak as 75°C / 170°F.

Hints for Best Results for Toasting

Sandwiches:

Bread

The grill is ideal for toasting most types of bread

(white, wholemeal, kibbled wheat, wholegrain

etc), as well as artisan breads (Focaccia, Turkish

bread, baguettes, bread rolls etc). Raisin bread,

brioche or other sweet breads which contain high

sugar content will tend to brown quicker.

Fillings

Try to use canned or pre-cooked fruit as

fresh fruit may give off excessive juices when

heated. Be careful when biting into paninis and

sandwiches containing llings such as cheese

and tomato or jam as they retain heat and can

burn if eaten too quickly.

Toasting Bread

The panini grill is ideal for toasting plain breads

and Turkish bread, without any llings or spreads.

Try toasting Turkish bread with jams for a great

alternative to standard breads at breakfast.

Fat Free Snacks

Due to the non-stick cooking plates, it is not

necessary to use any butter or margarine on the

outside of your toasted snacks.

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Tower T27009 Seite 10

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