Full Product Manual

34 • NuWave
™
PIC
®
Double Complete Cookbook
• Internal meat temperature*
according to taste preferences:
Rare: 135°F-140°F
Medium-rare: 140°F-150°F
Medium: 150°F-160°F
Well-done: 160°F-170°F
• Meat should be thawed in the
refrigerator.
• Cut meat across the grain. If you’re
not sure how to do this, consult
your butcher.
• Inexpensive cuts of meat may be
marinated to promote tenderness.
• When it comes to searing meat, the
cut is not ready to be ipped if it is
sticking to pan.
Beef
Tips for Beef
• Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete, but
before cutting.
• 1 pound of raw ground beef equals
2 cups of cooked meat.
* A meat thermometer is essential for
checking internal temperature.
Searing a
Ribeye
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp
1800W
900W
8 oz.
Hamburgers
375˚F
(covered)
575˚F/Sear
(covered)
1:30Min
(per side)
5:50Min
(per side)
8:00Min
(per side)
8:00Min
(per side)