Bedienungsanleitung Tower T27012 (Seite 11 von 20) (Englisch)

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Safety and Instruction Manual

Helpline: +44 (0) 333 220 6066

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, Panini,

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 Panini’s 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 Health 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 T27012 Seite 11

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