23
You can use the residual heat of the cooking zones
1
for saving energy when starting
a new cooking procedure on a cooking zone which is still warm / hot.
5.
Cooking guidelines
WARNING!
Be very careful when frying, because oil and fat heat up very fast especially when oper-
ating a high power level. Extremely hot oil and fat inflame spontaneously and represent
a serious fire risk.
WARNING!
NEVER
try to extinguish a fire with water, but switch off the appliance and then cover
flame e.g. with a lid or a fire blanket.
CAUTION!
Cooking utensils may become hot because of the heat transferred by the heated food.
Potholders or oven gloves may be needed to handle such utensils.
Decrease the power level as soon as the desired cooking temperature is reached.
Use pot-lids to shorten cooking times and save energy.
Minimize the amount of cooking liquids or fat / oil to shorten cooking times.
Select a high power level, when you start cooking. Reduce the power level, when your
food has been heated up.
S
IMMERING
/
COOKING OF RICE
:
Simmering is cooking with a temperature of approx. 85
0
C. At this temperature small
bubbles ascend to the surface of the cooking liquid. Simmering is a perfect way to
cook delicious soups and stews as the flavours of the food unfold completely without
being over-heated. You should also cook egg-based sauces and sauces thickened
with flour in this way.
Some cooking procedures, including the cooking of rice with the absorption-method
(= the water is consumed completely), require a setting above the lowest power level,
so the food is cooked within the recommended cooking time.
S
TEAKS
:
1.
Take the meat out of the fridge and let it rest at room temperature for approx. 20
minutes.
2.
Heat up a pan with a heavy base.
1
Depending on model
