Always use a meat thermometer to test for doneness.
Bake for 30 to 35 minutes, checking for doneness by inserting a toothpick into the center, which will come out clean if when the cake is done.
Instead, after cooking on both sides, test for doneness by gently poking a finger onto the surface of the steak.
Keep a small spoon handy to test rice for doneness.
Pour equal amounts of the batter into the prepared pans and bake until lightly browned, about 40 minutes, testing for doneness with a toothpick inserted into the center of each cake.
Roast in the oven until the roast reaches desired doneness.
Test the doneness by pressing on the top of the steak with your finger.
The menu is practically a primer on fine dining, with each steak - aged five to eight weeks - described in terms of thickness, weight, doneness, color, juice and serving size.
The timer is controlled by external controls, set by the user depending on doneness.
To check the doneness of your steak, don't cut it open or you will release all of the meat juices.