Tips - Klarstein STEAKREAKTOR 2.0 Mode D'emploi

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TIPS

• In general, it is always advantageous if the piece of meat is as thick as possible,
has a lot of fat and even better has fat marbling running through it. Salt and pepper
after grilling only. Of course you can rub the meat with a dry marinade first. A liquid
marinade is not to recommended.
• Butter or lard, which you can rub on the meat, enhances the taste.
• For subsequent cooking, just put the piece of meat more to the front of the grille and
let it simmer below on the runnings 4/5. Thus the desired consistency of the meat
comes off.
• For subsequent cooking, simply let the piece of meat rest on the bottom of rail
4-5 or 7-9 and continue to cook slowly at reduced temperature in order to reach
the desired consistency of the meat. In this case, a commercially available meat
thermometer may be used. Turn a few times during this process.
• First sous-vide cook the food and as the final step grill the meat in Steakreaktor Pro.
Roasting vegetables:
For the perfect grilled vegetables, roast zucchini, aubergine, peppers, onions, etc. from
each side.
To brown / prepare a roast:
To develop the perfect roast aromas for a roast, simply place it in the Steakreaktor and
cook it for a few minutes at high temperature. Suitable cuts of meat include cote de
boeuf, boiled beef, roast beef, lamb, etc.
Example of use: 300 g Entrecôte
1. Turn the device to 800-850 °C and
preheat.
2. Put the chop on the middle of the
grille.
3. Insert into second running.
4. Take out the grille after 1 to 1.5
minutes and turn the meat.
5. Place steak below, place on the grill
or in the tray at reduced temperature.
6. Let continue cooking for 3-10
minutes.