Steba PS E2600 XL Mode D'emploi page 20

∙ 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
Beef
Pork
Veal / lamb
Poultry
Fish
∙ 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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rare
53/55°C
/
/
/
/
medium
58/60°C
65/70°C
55/65°C
/
55/62°C
well-done
60/75°C
75/80°C
65/70°C
75/80°C
/