Blackstone Culinary Serie Manual Del Propietário página 3

Model 1963
CooKInG TIPS
LOW HEAT:
Cooks slowly and requires more time.
Breaks down connective tissue and fat for a tender, moist meal.
• Fatty, thick cuts of meat.
(eg: pork shoulder, brisket, chicken thighs, short ribs)
• Delicate seafood (eg: octopus, squid)
MEDIUM HEAT:
Stable heat, takes the average time you'd expect for pancakes, eggs,
toast, and more.
For food more susceptible to heat. Sear without overcooking.
• Fish (whole or in pieces)
• Most seafood
• Vegetables (steam with the Blackstone Basting Dome for best flavor)
• Pancakes
• Eggs
HIGH HEAT:
Cooks meals fast and in little time.
Slow cooking would dry up these cuts and make them horrible to eat
since they are lower on fat.
• Lean cuts of meat. (eg: chicken breast, tenderloin, skirt steak, flank)
| Owner's Manual
VIDEO RECIPES:
Find more inspiration and recipes at
blackstoneproducts.com/
blogs/recipes
youtube.com/c/
BlackstoneGriddles
@blackstoneproducts
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