Directions

1. 1. Open the Bravo door. Place the Grill/Griddle, Grill side-up onto the Mesh Rack and place into position 3. Press tON/OFF o turn on the Bravo. press PRESET then turn START/PAUSE dial to select one of the Presets: • Preset 14 Rare 120°F • Preset 15 Medium Rare 130°F • Preset 16 Medium 135° • Preset 17 Medium Well 145°F • Preset 18 Well 165°F

2. Press START/PAUSE to being preheating to 450°F.
3. Mix your melted butter with the minced garlic.
4. Brush the steaks with the garlic butter and season them with salt and pepper.

5. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and beep once. Open the Bravo door and pull-out Grill/Griddle. Insert the Probe into the side of one of the steaks. Place steaks and mushrooms on the Grill. Slide the Grill back into Bravo. Close the Bravo door. To begin cooking 450 ̊F to Internal Probe Temperature of preset selected.

6. The Bravo will double beep three times for carryover temperature: • Preset 14 Rare 110°F • Preset 15 Medium Rare 115°F • Preset 16 Medium 120°F • Preset 17 Medium well 130°F • Preset 18 Well 155°F

7. Open the Bravo door and remove the steaks and mushrooms, leaving the Probe in to monitor carryover cooking: • Preset 14 Rare 120°F • Preset 15 Medium Rare 130°F • Preset 16 Medium 135°F • Preset 17 Medium Well 145°F • Preset 18 Well 165°F

8. When the carryover target temperature is reached, the Bravo will beep three times and display “End”.
9. Serve with warm mushrooms.