By now, you would probably recognize the BEEM samovars which we have at Kitchen Arena. But if you thought that samovars were their best product offering, then you are mistaken.
Their electric beef griller is unlike any grilling equipment you've seen in the market, and for good reason. First, it's electricity operated with a 15A 3-pin plug. It has a power rating of 3.2kw with a voltage of 220V-240V and a frequency of 50/60Hz.
Second, it's come as an easy-to-carry unit, measuring only a mere 354 x 361 x 412mm.
This griller utilizes infrared grilling, which is the non-traditional method. There is no need for foods to be on the direct source of heat as infrared waves will heat the food instead. By eliminating the use of heated coal or burning wood or flame, it also results in better cooking outcome.
However, it is worth noting that this griller is not just simply using a different technology. It is perfect for griling a variety of meat and comes with 5 pre-programmed settings, namely entrecôte, roast beef, T-bone steak, fillet and chicken. It is also possible to manually set the cooking time and temperature.
This equipment is capable of producing an impressive range of heat, with temperatures ranging from 200°C up to 850°C. This extreme heat will cause the fibres on the surface of the meat to contract immediately, thus forming a crispy crust in next to-no-time. By contrast, the inside of the piece of meat remains almost pristine and juicy, making it possible to produce meat with a crispy crust and juicy center.
As the meat cooks and the temperature of the grilling chamber goes up, you will be able to monitor the temperature and time as indicated on the digital display.
The equipment is easy to operate with each of the button on the touch screen display being straightforward enough. To adjust the temperature and time, just press on the UP and DOWN button to get to the desired value and press the SET button. But the feature that really sets this griller apart is the REST function.
Ask anyone about cooking a perfectly juicy steak and they will definitely tell you the secret is in letting the meat rest after grilling. If you were to cut into a steak once it gets off the grill, ie. unrested, you'll have the meat juices spill out all over your plate. This wouldn't occur if the meat has been rested, allowing the juices to be redistributed throughtout the steak, thus keeping the meat as juicy as possible.
When you rest the meat, it is to basically allow the hot steak to cool to about 49° to 52°C. By pressing the rest button, the machine will countdown to five minutes for the resting phase. At this point, the heating element has already switched off automatically whereas the fan continues to run while the grill chamber is still hot. Remember to always let the steak rest for five to seven minutes prior to slicing it.
As with all cooking processes, the temperatures and cooking times are merely averages and should be adjusted if necessary. It is worth keeping in mind that due to their origin, size, shape and quality, actual cooking temperatures and times may vary.
