ENGLISH
ENGLISH
GB-23
GB-22
4.1.2 Searing steak
To cook juicy flavorsome 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 feels
the 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.
4.1.3 For stir-frying
1. Choose an induction compatible flat-based
wok or a large frying pan.
2. Have all the ingredients and equipment ready.
Stir-frying should be quick. If cooking large
quantities, cook the food in several smaller
batches.
3. Preheat the pan briefly and add two
tablespoons of oil.
4. Cook any meat first, 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. Stir the ingredients gently to make sure they
are heated through.
7. Serve immediately.
4.2 Detection of Small Articles
When an unsuitable size or non-magnetic pan
(e.g. aluminum), or some other small item
(e.g. knife, fork, key) has been left on the hob,
the hob automatically go on to standby in 1
minute. The fan will keep cooking down the
induction hob for a further 1 minute.
