Williams-Sonoma Beefer Notice D'utilisation page 8

4 PHILOSOPHY AND FUNCTION:
New York steakhouse quality at home!
The Beefer leads gas through the gas lines into a ceramic high-performance
burner with an optimized surface structure, thus mixing it with oxygen and
burning it. The heat radiation produced is much greater than 1500 °F (800 °C)
in the close vicinity of the burner element. This extreme heat creates a kind of
"shock grilling" to the meat lying on the grate and caramelization of the meat's
surface. This achieves a unique taste and degree of doneness to the meat. In
addition,
the top heat prevents dripping meat juice from burning. The combustion
products thus created could be hazardous to health and impact taste.
Originally, the Beefer was developed to cook perfect steaks - something it does
best. Experience has shown, however, that also tuna fish, salmon, scallops,
shrimp, pork, lamb, vegetables and crème brulee and many other items are
perfectly suited and can open new taste perspectives.
The Beefer is additionally well-suited to finish meat which has been cooked
sous vide or at low temperature, even very thin slices, providing a perfect crust
without over-grilling.
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