Instruction manual C857i
Instruction manual C857i
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Please keep this instruction manual for future reference
Please keep this instruction manual for future reference
C O O K I N G G U I D E L I N E S
Take care when frying as the oil and fat heat up very quickly, particularly if you’re using the Boost
function. At extremely high temperatures oil and fat will ignite spontaneously and this presents a
serious fire risk.
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When food comes to the boil, reduce the temperature setting.
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Using a lid will reduce cooking times and save energy by retaining the heat.
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Minimise the amount of liquid or fat to reduce cooking times.
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Start cooking on a high setting and reduce the setting when the food has heated through.
S I M M E R I N G
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Simmering occurs below boiling point, at around 85°C, when bubbles are just rising occasionally
to the surface of the cooking liquid. It is the key to delicious soups and tender stews because
the flavours develop without overcooking the food. You should also cook egg-based and flour
thickened sauces below boiling point.
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Some tasks, including cooking rice by the absorption method, may require a setting higher than
the lowest setting to ensure the food is cooked properly in the time recommended.
S E A R I N G S T E A K
To cook juicy flavorsome steaks:
1. Stand the meat at room temperature for about 20 minutes before cooking.
2. Heat up a heavy-based frying pan.
3. Brush both sides of the steak with oil. Drizzle a small amount of oil into the hot pan and then
lower the meat onto the hot pan.
4. Turn the steak only once during cooking. The exact cooking time will depend on the thickness of
the steak and how cooked you want it. Times may vary from about 2– 8 minutes per side. Press
the steak to gauge how cooked it is – the firmer it feels the more ‘well done’ it will be.
5. Leave the steak to rest on a warm plate for a few minutes to allow it to relax and become
tender before serving.
S T I R - F RY I N G
1. Choose an induction compatible flat-based wok or a large frying pan.
2. Have all the ingredients and equipment ready. Stir-frying should be quick. If cooking large
quantities, cook the food in several smaller batches.
3. Preheat the pan briefly and add two tablespoons of oil.
4. Cook any meat first, put it aside and keep warm.
5. Stir-fry the vegetables. When they are hot but still crisp, turn the cooking zone to a lower
setting, return the meat to the pan and add your sauce.
6. Stir the ingredients gently to make sure they are heated through.
7. Serve immediately.
D E T E C T I O N O F S M A L L A RT I C L E S
When an unsuitable size or non-magnetic pan (e.g. aluminium), or small items (e.g. knife, fork,
key) has been left on the hob, the hob will automatically go on to standby in 1 minute. The fan
will keep cooking down the induction hob for a further 1 minute.
H E AT S E T T I N G S
The settings below are guidelines only. The exact setting will depend on several factors, including
your cookware and the amount you are cooking. Experiment with the induction hob to find the
settings that best suit you.
H E AT S E T T I N G
S U I TA B I L I T Y
1 - 2
Delicate warming for small amounts of food.
Melting chocolate, butter, and foods that burn quickly.
Gentle simmering.
Slow warming.
3 - 4
Reheating.
Rapid simmering.
Cooking rice.
5 - 6
Pancakes.
7 - 8
Sautéing.
Cooking pasta.
9
Stir-frying.
Searing.
Bringing soup to the boil.
Boiling water.
