Gebrauchsanweisung ○
Mode d’emploi
○
Istruzioni per l’uso
○
Instruction for use
104
•
COOKING TIPS
o
Take care when frying as the oil and fat heat up very quickly, particularly if you’re
using PowerBoost. At extremely high temperatures, oil and fat will ignite spontane-
ously and this presents a serious fire risk.
o
When food comes to the boil, reduce the temperature settin
g.
o
Using a lid will reduce cooking times and save energy by retaining the heat.
o
Start cooking on a high setting, reduce the setting when the food has heated through.
Simmering, cooking rice
o
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.
o
Some tasks, including cooking rice using the absorption method, may require a set-
ting higher than the lowest setting to ensure the food is fully cooked in the time rec-
ommended.
Searing steak
o
Stand the meat at room temperature for about 20 minutes before cooking.
o
Heat up a heavy
-
based frying pan.
o
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.
o
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
–
8 minutes per side. Press the steak to gauge how cooked it is
–
the firmer it feels
the more ‘well done’ it
will be.
o
Leave the steak to rest on a warm plate for a few
minutes to allow it to relax and
become tender before serving.
For stir-frying
o
Choose a
-
compatible, flat
-
based wok or a large frying pan.
o
Have all the ingredients and equipment ready. Stir
-
frying
should be quick. If cooking
large quantities, cook the food in several smaller batches.
o
Preheat the pan briefly and add two tablespoons of oil.
o
Cook any meat first, put it aside and keep warm.
o
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.
o
Stir the ingredients gently to make sure they are heated through.
