GASLAND CH Series, Руководство пользователя, Страница: 20 / 32

• Minimize 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, cooking rice
• Simmering occurs below boiling point, at around 85˚C
(
185˚F
)
, 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 flavor
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.
Searing steak
To cook juicy flavor 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 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.
For stir-frying
1. Choose a ceramic 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.
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