6 pages, PDF format, from the FIRE&FOOD Grill Basics

Contents:
The eDossier "Core temperature" gives practical tips for beginners and explains the "rule of thumb" for determining the perfect degree of doneness for quick-grilled food such as steak. Barely cooked through, too dry or even rock-hard and inedible: horror scenarios that play out again and again on beginners' grills. Knowing the right core temperature, the temperature in the middle of the food, and a little technical helper are all you need to avoid this mishap.