roasting:
heat the empty and dry pot at the highest temperature setting until the optimum
working temperature is reached (approx. 2 minutes).
note:
this time is a guideline. A shorter or
longer time may apply, according to the type of cooker and design of the pot
. To establish the
correct working temperature, please perform the „drip test“. Let a drop of water fall into the
pot; as soon as it begins to „dance around“ on the base, without sizzling, the optimum roasting
temperature is reached. If applicable, reduce the supply of energy (depends on whether you are
roasting with or without fat).
roasting with fat:
dry the food that is to be roasted with kitchen paper, after washing it, in
order to avoid dangerous splashes of fat during roasting. As soon as the necessary working
temperature is reached (see drip test), reduce the supply of energy (especially if the food to be
roasted is high in protein or starch (e.g. eggs, potatoes, pasta)), and add fat (only use suitable
fats; unsuitable cooking oils and cooking fats can burn black at too high temperatures and leave
behind tar) to the pot.
note:
if the pot becomes too hot (over 250° C), the added fat may ignite.
Caution:
risk of burns! Do not extinguish with water! Put out any flames with the lid that goes
with the pot, or a woollen blanket/hand towel.
Then put in the food that is to be roasted.
roasting without fat:
even if you would like to do without the use of grease in the prepa-
ration of the food that is to be roasted, we recommend that you rub down the base of the
vessel with 1 to 2 drops of oil beforehand; the base should be provided with a very thin layer
of grease. Meat is particularly suited for roasting without fat. As soon as the necessary working
temperature is reached (see drip test), reduce the supply of energy and put the food that is to
be roasted into the pot. Do not turn it too early. If the food being roasted sticks to the base of
the vessel for a short time, wait a moment; after 2 to 3 minutes (depending on the quality of
the food being roasted), it can be easily removed from the base.
Stewing:
when stewing, please always add sufficient liquid and put on the lid.
inStructionS for uSe on inDuction hoBS
In order to guarantee optimum operation of the aromatic steamer on induction hobs, it is
important that the diameter of the base corresponds at least to the diameter of the hot plate.
Due to the fast heating of induction cookers, there is the possibility that temperatures will be
achieved, at the base of the vessel, which are higher than the auto-ignition temperature of
various oils/fats. Therefore, it is important that you do not heat up the steamer dry. If the oil
ignites accidentally, please do not extinguish the fire with water, as there is a risk of explosion!
Put out the flames with the lid that matches the pot, or with a woollen blanket/hand towel. If
the steamer was overheated, you should ventilate the room well.
Under certain circumstances – in particular in connection with the maximum heat setting – there
may be „humming noises“. These are the result of the interaction of the induction hob and the
induction vessel and are unavoidable. They do not constitute grounds for a complaint.
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Summary of Contents for Wega
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