SCAN domestic K 61 Page 13 User Manual Download

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Setting the timer to turn one cooking zone off

1 Touching the heating zone selection control

2 Touch the timer control, the timer indicator show

“10”

3 Set the time by touching the control of the timer

Hint: Touch the

“-“ or “+” control of the timer once will

decrease or increase by 1 minute.

Touch and hold the

“-“ or “+” control of the timer will

decrease or increase by 10 minutes.

If the setting time exceeds 99 minutes, the timer will auto-
matically return to 0 minute.

4 Touching the

“-” and “+” together, the timer is cancelled,

and the will show “--” in the minute display.

5 When the time is set, it will begin to count down imme-

diately. The display will show the remaining time and the
timer indicator flash for 5 seconds.

NOTE: The red dot next to power level indicator will illumi-
nate indicating that zone is selected.

Setting the timer to turn more than one cooking zone off

1 If more than one heating zone use this function, the timer

indicator will show the lowest time. (e.g. zone 3# setting
time of 10 minutes, zone 4# setting time of 5 minutes, the
timer indicator shows “5”.)

NOTE: The red dot next to power level indicator will flash

(set to 10 minutes)

(set to 5 minutes)

2 When cooking timer expires, the corresponding cooking zone

will be switch off automatically.

NOTE: If you want to change the time after the timer is set,
you have to start from step 1

Cooking Guidelines

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 flourthickened
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 flavoursome 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 cook-

ing 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.

For stir-frying

1 Choose an ceramic compatible flat-based wok or a large fry-

ing 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