35
EN
Searing steak
• Stand the meat at room temperature for about 20 minutes before cooking.
• Heat up a heavy-based frying pan.
• 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.
• 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 to
8 minutes per side. Press the steak to gauge how cooked it is – the firmer it feels the
more ‘well done’ it will be.
• Leave the steak to rest on a warm plate for a few minutes to allow it to relax and
become tender before serving.
HEAT SETTINGS
Power level
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 and searing
• bringing soup to the boil
• boiling water
