Charmglow 720-0289 Manual Do Utilizador

 

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The doneness of meat, whether rare, medium, or well 
done, is affected to a large degree by the thickness of 
the cut. Expert chefs say it is impossible to have a 
rare doneness with a thin cut of meat. 
 
The cooking time is affected by the kind of meat, the 
size and shape of the cut, the temperature of the meat 
when cooking begins, and the degree of doneness 
desired. 
 
When defrosting meats it is recommended that it be 
done overnight in the refrigerator as opposed to a 
microwave. This in general yields a juicier cut of meat. 

Use a spatula instead of tongs or a fork to turn the 
meat, as a spatula will not puncture the meat and let 
the juices run out. 
 
To get the juiciest meats, add seasoning or salt after 
the cooking is finished on each side and turn the 
meat only once (juices are lost when the meat is 
turned several times). Turn the meat just after the 
juices begin to bubble to the surface. 
 
Trim any excess fat from the meat before cooking. 
To prevent steaks or chops from curling during 
cooking, slit the fat around the edges at 2-inch 
intervals. 
 

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