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6. Cooking guidelines
WARNING!
Be very careful when frying, because oil and fat heat up
very fast especially when operating a high power level. Extremely hot oil
and fat inflame spontaneously and represent a serious fire risk.
WARNING!
NEVER
try to extinguish a fire with water, but switch off
the appliance and then cover flame e.g. with a lid or a fire blanket.
Caution!
Cooking utensils may become hot because of the heat
transferred by the heated food. Potholders or oven gloves may be needed
to handle such utensils.
NOTICE!
Only use cookware which is suitable to be used on an
induction
hob; otherwise you will damage the appliance.
6.1 Tips for cooking
S
IMMERING
/
COOKING OF RICE
:
❖
Simmering is cooking with a temperature of approx. 85
0
C. At this temperature
small bubbles ascend to the surface of the cooking liquid. Simmering is a perfect
way to cook delicious soups and stews as the flavours of the food unfold
completely without being over-heated. You should also cook egg-based sauces
and sauces thickened with flour in this way.
❖
Some cooking procedures, including the cooking of rice with the absorption-
method (= the water is consumed completely), require a setting above the lowest
power level, so the food is cooked within the recommended cooking time.
S
TEAKS
:
1.
Take the meat out of the fridge and let it rest at room temperature for approx. 20
minutes.
2.
Heat up a pan with a heavy base.
3.
Rub both sides of the steak with oil. Drizzle a small amount of oil into the hot
pan and place the steak into the pan.
4.
Turn the meat just once while cooking. The exact cooking time depends from the
size of your steak and your individual preferences (medium, medium rare etc.).
So, the cooking time of each side may vary from 2 to 8 minutes. Press the steak
to check the cooking result - a firm steak is well done.
