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Caution:
risk of burns! Do not extinguish with water! Put out any flames with the lid that
goes with the pan or a woollen blanket/hand towel.
Frying without fat:
even if you would like to dispense with the use of fat in the pre-
paration of the food that is to be fried, we recommend that you rub down the bottom
of the pan with 1 to 2 drops of oil beforehand; the bottom should be provided with a
very thin layor of grease. Meat is particularly suited for frying without fat. As soon as the
necessary working temperature is reached (see drip test), reduce the energy supply and
put the food that is to be fried into the pan. Do not turn it too early. If the food being
fried sticks to the bottom of the pan for a short time, wait a moment; after 2 to 3 mi-
nutes (depending on the quality of the food being fried), it can be easily removed from
the bottom of the pan.
Stewing:
when stewing, please always add sufficient liquid and put on the lid.
Cooking with little water:
for cooking vegetables with little water, they must be
washed and put in the cold pan dripping wet (add ½ cup water, if necessary), put the lid
on, bring them to the boil and cook them until they are done with reduced energy. Please
do not take off the lid during the cooking process, or top up the liquid (water, broth) if
it has been taken off.
N.B.
• Always dry food to be fried with kitchen paper after washing it. This helps you to
avoid dangerous splashes of fat. Burning of the food means that the heat has not
been reduced enough or, in the case of cooking with little water, that the lid has been
removed for too long.
