Heat setting
Use to:
Time
(min)
Hints
6 - 7
Gentle fry: escalope, veal cor‐
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts.
as nec‐
essary
Turn halfway through.
7 - 8
Heavy fry, hash browns, loin
steaks, steaks.
5 - 15
Turn halfway through.
9
Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
Boil large quantities of water. PowerBoost is activated.
6.6 Cooking with the wok
The induction wok is best for preparing
"a la minute" dishes, in particular
Chinese specialities. The food is
continuously turned during the short
frying time. Induction heating system
allows you to cook very quickly and at
high heat level. As a result meat and fish
stay succulent and vegetables keep their
colour, taste and vitamins.
At the heat setting 9 and above the
induction wok has a high power with very
fast reaction time. Fat and oil become
too hot very quickly. When it starts to
smoke, it is too hot. PowerBoost must be
used only for a short time if you cook with
small quantity of food or oil. There is the
risk of damage to the wok pan.
The frying temperature can be estimated
by testing with a wooden spoon. Hold the
handle of a wooden spoon in the hot fat.
If small bubbles rise to the surface, the
frying temperature has been reached. If
there are no bubbles, the frying
temperature has not yet been reached.
Cooking methods
Stir-frying
• Swirl the wok with oil.
• Cut the ingredients into small pieces.
Add sauces and seasonings and
quickly fry over a high heat while
stirring continuously.
• The cooking time is very short. Make
sure that the ingredients are prepared
before you start cooking.
• Start with the ingredients with the
longest cooking time.
• Stir-frying is a very healthy cooking
method.
• Vegetables keep their taste and
colour, and stay nice and crunchy.
• Small pieces of meat stay tender.
Deep-frying
• The wok provides a very small drop in
temperature and low oil consumption.
• Because of the constant temperature
the fried food does not absorb much
fat.
• Meat, fish, potatoes, vegetables, etc.
keep an even colour and crust, and
thus also the usual taste.
• Only use fats that are specially
intended for deep-frying.
Poaching / Whipping
• The curved shape of the wok is
suitable for whipping up custards,
sabayons, butter sauces, fatless
sponge or parfait mixtures without a
bain marie at 65° C to 80° C.
Simmering
• Boiling: to cook food (for example
spaghetti) at the boiling point.
• Simmering: to cook food (for example
dumplings) just under the boiling
point.
Stewing
• Cook the food in its own juice, or add
of a little fat and other liquid.
• Use this method to cook food with a
high water content (such as
vegetables, fish and fruit) with a lid on
over moderate heat, to keep the
flavour.
Steaming
ENGLISH
15
