Filter
Top Products
67
RECIPES
BUILDING THE GYROS
1. Warm the pitas or naan in the toaster
oven by enclosing them in foil. Set the
wire rack at the bottom rack height
position. Turn the FUNCTION dial to
REHEAT and set the TIME to 5 minutes.
2. Carve the rested lamb into thin slices
and pile on a serving platter.
3. Arrange the sliced onion, chopped
tomato and shredded lettuce on another
serving platter.
4. Assemble the Gyros by spreading the
tzatziki sauce on the warmed pita, then
lay a few slices of the lamb roast in the
center, top with tomato, shredded lettuce,
sliced onion and crumbled Feta cheese.
5. Roll the pita.
NOTE
To reach the desired doneness of a
roast, it is best to remove the roast
from the toaster oven when the
internal temperature is 10˚F (6˚C)
below the desired temperature
reading. The roast will continue
cooking. The term is called
“carry-over cooking.” The internal
temperature will continue to rise and
cook the interior part of the meat. It is
also extremely important to allow the
roast to rest at least 20 minutes before
carving into it. This allows the roast to
relax and hold in its juices.
NOTE
Citric acid, found in foods such a
orange, lemon and lime juice, may
damage the porcelain enamel finish
of the baking pan and broiling rack.
When cooking foods with high citric
acid content, we strongly recommend
lining the enamel surfaces with foil
or baking paper to extend the life of
these accessories.
TERM DESCRIPTION TEMPERATURE CHANGE
Rare Cold red center 125˚F to 130˚F 52˚C to 55˚C
Medium Rare Warm red center 130˚F to 140˚F 55˚C to 60˚C
Medium Pink 140˚F to 150˚F 60˚C to 65˚C
Medium Well Small amount of pink in the center 150˚F to 155˚F 65˚C to 70˚C
Well Done Gray-brown throughout 160˚F and higher 70˚C and higher
MEAT TEMPERATURE RANGE (GUIDE ONLY)