Breville BGR200XL - Manuel (Page 14)

14
jUDGING DONENESS
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.
NOTE:
USDA Recommended Internal
Temperatures are as follows:
- Medium 145°F
- Medium Well 160°F
- Well Done 170°F
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
130-140°F (55-60°C).
MEDIUM RARE
Cook 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
140-150°F (60-65°C).
MEDIUM
Cook one side until moisture is pooling on
top surface. Turn once only. Cook 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 150-160°F (65-70°C).
HOW TO jUDGE A STEAK’S DONENESS
MEDIUM WELL
Cook one side until moisture is pooling on
top surface. Turn and cook second side
until moisture is pooling on top. Reduce
heat slightly and continue to cook until
steak feels firm with back of tongs. A
meat thermometer will show the internal
temperature of a medium well steak as
160-170°F (70-75°C).
WELL DONE
Cook one side until moisture is pooling on
top surface. Turn and cook second side
until moisture is pooling on top. Reduce
heat slightly and continue to cook until
steak feels very firm with back of tongs. A
meat thermometer will show the internal
temperature of a well done steak as
170-185°F (75-85°C).
BGR200XL_IB_Issue1,09.indd 14 9/12/09 12:26 PM