For stir-frying
1 Choose an ceramic 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.
Heat Settings
Heat
setting
Suitability
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
• sauteing
• cooking pasta
9
• stir-frying
• searing
• bringing soup to the boil
• boiling water
Cooking Tips
• When food comes to the boil, reduce the power
setting.
• Using a lid will reduce cooking times and save
energy by retaining the heat.
• Minimise 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.
Simmering, cooking rice
• 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.
• 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.
Searing steak
To cook juicy 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.
Cooking Guidelines
euromaid 600mm Ceramic Hob COOkInG GUIDelInes 11