is
cooked
properly
in
the
time
recommended.
Searing
steak
To
cook
juicy
flavoursome
steaks:
1.
Leave
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
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.
•
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
thoroughly
heated.
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
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