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IMPORTANT:
Take care when frying as oil and fat heat up very quickly. At extremely high temperatures, oils and fat will
ignite spontaneously and this presents a serious risk of fire.
COOKING TIPS
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When food comes to the boil, reduce the temperature setting.
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Using a lid will reduce cooking times and save energy by retaining the heat.
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Minimize the amount of liquid or fat to reduce cooking times.
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Start cooking on a high setting and reduce the setting when the food has heated through.
DETECTION OF SMALL ARTICLES
When an unsuitable size or non-magnetic pan (e.g. aluminium), or some other small item (e.g. knife, fork,
key) has been left on the cooktop, the cooktop automatically go on to standby in 1 minute. The fan will
keep cooking down the induction cooktop for a further 1 minute.
SIMMERING / COOKING RICE
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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.
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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 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.
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.
Cooking Advice
