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Cooking Tips
WARNING!
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
• When food comes to the boil, reduce the temperature setting.
• Using a lid will reduce cooking times and save energy by retaining the heat.
• 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.
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 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.
SIMMERING / COOKING RICE
• 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.
• 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.
Cooking Tips
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.
Care and Cleaning
EVERYDAY MARKS AND SPILLS
To remove everyday marks, fingerprints, food stains
and non-sugary spillovers on the glass:
1. Switch the power to the cooktop off.
2. Apply a cooktop cleaner while the glass is still warm (but not hot!)
3. Rinse and wipe dry with a clean cloth or paper towel.
4. Switch the cooktop power back on.
IMPORTANT!
• When the power to the cooktop is switched off, there will be no ‘hot surface’ indication
but the cooking zone may still be hot! Take extreme care.
• Heavy-duty scourers, some nylon scourers and harsh/abrasive cleaning agents may
scratch the glass. Always read the label to check if your cleaner or scourer is suitable.
• Never leave cleaning residue on the cooktop as this may stain the glass.
