NuWave PIC Gold - Beef

30 • NuWave
®
PIC Gold Complete Cookbook
• Internal meat temperature*
according to taste preferences:
Rare: 57°C - 60°C
Medium-rare: 60°C - 65°C
Medium: 65°C - 7 0°C
Well-done: 70°C - 80°C
• 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.
Beef
• When it comes to searing meat, the
cut is not ready to be ipped if it is
sticking to pan.
• Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete, but
before cutting.
• ½ kilogram of raw ground beef
equals 16 oz of cooked meat.
* A meat thermometer is essential
for checking internal temperature.
Tips for Beef