55
COOKING TIPS
EN
•
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 heated through.
•
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 is
cooked properly in the time recommended.
1. Choose an ceramic compatible flat - based
wokora largefrying pan.
2. Have all the ingredients and equipment
ready. Stir-frying should be quick. If cooking
large quantities, cookthefood in several smaller
batches.
3. Preheatthe pan briefly and add two
tablespoons of oil.
4. Cookany meatfirst, 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. Stirthe ingredientsgently to makesure they
are heated through.
7. Serve immediately.
COOKING GUIDELINES
Simmering, cooking dish
For stir-frying
WARNING!
Take care when frying as the oil and
fat heat up very quickly, particularly if
you’re using Power Boost. At extremely
high temperatures oil and fat will ignite
spontaneously and this presents a serious
fire risk.
Searing steak
To cook juicy flavour some 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
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 feelsthe 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.
Summary of Contents for WIS 322
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