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SEAR FUNCTION
The sear function raises the temperature to 260ºC for 90 seconds. The sear function
works best with close-grained red meat like beef, lamb, venison, buffalo, bison, etc., cut
into steaks (across the grain of the meat). The meat should be between 5 mm and 25
mm thick.
1.
Press the 2 button.
2.
Press the sear (P) button. The light above the sear button will light up red and the
display will show 260.
3.
When your grill has reached the sear temperature, the light will turn green, the
display will stop flashing and your grill will beep three times.
4.
Wear an oven glove and open the grill. Place the food onto the bottom grill plate,
then close the grill.
5.
Wait till the grill beeps again (after 90 seconds) then open the grill
6.
You can repeat the sear function four times one after the other but if you try to use
it more than this the display will show "EAA" (ERRor). Press the 2 button and allow
your grill to cool for 10 minutes before using the sear function again.
7.
At the end of the sear function, your grill will revert to the previously set temperature.
However, it will take time to cool down.
To cancel the sear function at any time, press the 2 button.
8.
The outside surfaces of the food will be seared to a deep brown, while the inside should
be rare to medium rare (depending on the thickness of the food).
You now have the option of removing the food right away, (for rare or medium), or leaving
it to cook at the default temperature for a little longer if you want the meat more well
done.
Tips for perfect steaks
•
Ideally, steak should be 12 - 15 mm thick (fillet steaks can be thicker).
•
Always allow the steaks to come up to room temperature before cooking. Don't try
to cook them straight from the fridge.
•
Pat the steaks dry with kitchen paper before placing on the grill.
•
Season just before cooking. Be sparing with the salt or leave it out altogether (you
can always add salt for flavour after cooking). Adding salt before cooking can draw
water to the surface of the steak where it will boil during cooking. The steak will be
steamed rather than seared, and will be grey instead of brown.
•
Resting steaks after cooking is crucial for the best results. Allow them to rest for a
minimum of 3 minutes before serving. Correct resting allows the juices within the
meat to be reabsorbed giving a tasty, succulent steak.
6
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