Breville BGR250 User Manual download pdf (Page 11)

Hints for Best Results for Grilling Meat How to Judge a Steaks Doneness

This doneness information below has been kindly donated

by the Meat & Livestock Association of Australia

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.

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 temperature 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°C – 85°C.

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Breville BGR250 User Manual Page 11