Steaming
Steaming is the ideal way of
cooking vegetables, particularly
green leaf vegetables.
Place a small quantity of water,
usually no more than one cup,
into a saucepan with a tight
fitting lid.
Place on a burner, on high heat
and bring to the boil, then add
well rinsed vegetables and cover
with the lid. Do not allow the pan
to dry burn.
If you use a steaming rack which
holds vegetables above the
boiling water you can steam two
or more vegetables at once in
the same pan.
Braising
Braising is done in the lower part
of the oven (Mode 8) and is great
for tenderising cuts of meat and
creating dishes such as braised
steak and onions.
Rotisserie
The rotisserie is one of the best
ways to cook meat. The rotisserie
can accommodate up to three
joints of meat or portions of
poultry at once. Meat cooked
this way will need approximately
40 to 50 minutes per kilo at a
temperature of 180 to 200°C.
This is a guide only; it is recom-
mended that meat is checked
every 30 minutes.
Deep Frying
Use the quad ring wok burner on
the cooktop for deep frying.
Remember to bring the cooking
oil to the correct temperature
before adding the food to be
cooked.
Oil will begin to give off smoke
when it is hot enough to com-
mence cooking. To check the oil
temperature put in a single item.
If the test item is immediately
surrounded by a ring of bubbles
the oil is hot enough to start
cooking.
Extreme care must be taken
when frying on cooktops.
Pizza Stone
You can use the pizza stone for
both pizzas and sweet pastries.
The pizza stone can also be used
for keeping your bread warm
and crusty, just buy a good loaf
of bread, warm in the oven and
serve on the pizza stone.
ILVE TIP
After cooking wipe the pizza
stone with wet cloth, the blacker
it gets the tastier the food will
be, just like with wok cooking and
barbequing
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