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• Fat Free Snacks: Due to the non-stick flat plate design, it is not necessary to use any
butter or margarine on the outside of your toasted snacks.
HOW TO JUDGE A STEAKS 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.
However, it is easily mastered, using this handy hints and tips.
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 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 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 65-70°C.
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 tem-
perature of a medium well steak as 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 75-85°C.
