45
© 2021, Elon Group AB. All rights reserved.
4.1 Cooking tips
• When food comes to the boil, reduce the temperature setting.
• Using a lid will reduce cooking times and save energy by
retaining the heat.
• Minimize the amount of liquid or fat to reduce cooking times.
• Start cooking on a high setting and reduce the setting when
the food has heated through.
4.1.1 Simmering, cooking rice
• Simmering occurs below boiling point, at around 85˚C, when
bubbles are just rising occasionally to the surface of the coo-
king 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.
• 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.
4.1.2 Searing steak
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 well
cooked you want it. Times may vary from about 2 to 8 minu-
tes 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.
4.1.3 For stir-frying
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 done quickly. 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
4.2 Detection of small
articles
When an unsuitably sized or non-magnetic pan (e.g.
aluminium), or some other small item (e.g. knife, fork, key) has
been left on the hob, the hob automatically goes into standby
mode in around 1 minute. The fan will keep cooling down the
induction hob for a further 1 minute.
4. COOKING GUIDELINES
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.
