The ceramic hob
9
Boiling
You normally start cooking with the hotplate switched
to maximum heat before turning it down to a lower
heat. The sound and size of the water bubbles can help
you to choose the correct setting:
GENTLE
HEAT
: Simmering with tiny bubbles as in carbonated
water. Suitable for cooking rice, fish and vegetables such as
sugar peas and broccoli.
MEDIUM
HEAT
: Gently boiling with larger bubbles.
Suitable for boiling most foods, such as meat,
root vegetables and potatoes.
HOT
: The sound disappears before the water starts
bubbling vigorously. Suitable for boiling water for
pasta and rice. Then turn the heat down for more
gentle cooking.
Frying
It is best when frying not to use food that has come
straight out of the refrigerator. Only about 2/3 of the
bottom of the pan should be covered by food.
Put the margarine or butter in the frying pan and
turn on to the recommended heat. In order to get the
best results, it is important that the fat is the right
colour (temperature) when you start frying. Hold a
light-coloured spatula to the bottom of the pan to see
the colour of the fat.
LIGHTLY
BROWNED
FAT
: Suitable for eggs, onions, raw
potatoes, chops and steaks and whole fish, etc.
BROWNED
FAT
: Suitable for frying most foods such as
pancakes, minced meats, sausages, thin fish fillets and
stewing steak.
WELL
BROWNED
FAT
: Suitable for thin steaks. Be careful
as the fat can easily become burnt.
