Meat cooking level

Meat cooking

With our grills you get the most for your customers!

Our professional grills allow you to easily cooking of your favorite meat, from the tasty one to the blood for the real carnivores, to the uniform one with the rich flavors of the embers.

Blue cooking level

BLUE

The cooking preferred by real carnivores, excellent for tasting the true taste of meat. The outside is slightly burnt, while the inside is very raw, with a maximum core temperature of 30°C. This type of cooking is obtained, for cuts 2-3 cm thick, cooking the meat on our grids 1 minute per side.

Rare cooking level

RARE

The ideal cooking to get the most out of meat succulence. The exterior is freshly browned, while the interior is still red, with a maximum core temperature of 40-50°C. This type of cooking is obtained, for cuts 2-3 cm thick, cooking the meat on our grids 2 minutes per side.

Medium rare cooking level

MEDIUM RARE

The cooking that keeps the meat tender, juicy and rich in taste. The outside is well browned, while the interior is juicy, with a maximum core temperature of 56-63°C. This type of cooking is obtained, for cuts 2-3 cm thick, cooking the meat on our grids 3-4 minutes per side.

Medium cooking level

MEDIUM

The intermediate cooking that preserves the tender meat and the slightly toasted edges. The outside is slightly crisp, while the inside is soft and pink, with a maximum core temperature of 64-68°C. This type of cooking is obtained, for 2-3 cm thick cuts, by cooking the meat on our grids for 4 minutes per side.

Medium well cooking level

MEDIUM WELL

The cooking that melts the fat of the meat well which emphasizes the aroma. The outside presents a crispy crust, while the inside is soft and pink, with a maximum core temperature of 73-77°C. This type of cooking is obtained, for cuts 2-3 cm thick, cooking the meat on our grids 5 minutes per side.

Well done cooking level

WELL DONE

Cooking meat that enhances the flavors of the embers to the maximum. The outside is crisp, while the inside is evenly cooked, with a maximum core temperature of 78 ° C. This type of cooking is obtained, for cuts 2-3 cm thick, cooking the meat on our grids 6 minutes per side.

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