20 PK360 | OWNER’S GUIDE
KEEP EVEN HEAT
“Cooking at 225°F will allow meat to roast low and slow, liquefying the
collagen in connective tissues and melting fats without getting the proteins
knotted in a bunch. It’s a magic temp that creates silky texture, adds moisture,
and keeps the meat tender. If you can’t hit 225°F, get as close as you can.
Don’t go under 200°F and try not to go over 250°F” - Meathead Goldwyn
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