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Soils prevent heat-transfer. Repeatedly burnt-on spillages can often be removed
by products, which will damage the environment, only.
Do not uncover the cookware too often (a watched pot-content will never
boil!).
Decrease the power level as soon as the desired cooking temperature is reached.
Use pot-lids to shorten cooking times and save energy.
Minimize the amount of cooking liquids or fat/oil to shorten cooking times.
Select a high power level, when you start cooking. Reduce the power level,
when your food has been heated up.
You can use the residual heat of the cooking zones for saving energy when
starting a new cooking procedure on a cooking zone which is still warm / hot.
5. Cooking guidelines
WARNING!
Be very careful when frying, because oil and fat heat up
very fast especially when operating a high power level. Extremely hot oil
and fat inflame spontaneously and represent a serious fire risk.
WARNING!
NEVER
try to extinguish a fire with water, but switch off
the appliance and then cover flame e.g. with a lid or a fire blanket.
S
IMMERING
/
COOKING OF RICE
:
Simmering is cooking with a temperature of approx. 85
0
C. At this temperature
small bubbles ascend to the surface of the cooking liquid. Simmering is a perfect
way to cook delicious soups and stews as the flavours of the food unfold
completely without being over-heated. You should also cook egg-based sauces
and sauces thickened with flour in this way.
Some cooking procedures, including the cooking of rice with the absorption-
method (= the water is consumed completely), require a setting above the
lowest power level, so the food is cooked within the recommended cooking
time.
S
TEAKS
:
1.
Take the meat out of the fridge and let it rest at room temperature for approx.
20 minutes.
2.
Heat up a pan with a heavy base.
3.
Rub both sides of the steak with oil. Drizzle a small amount of oil into the hot
pan and place the steak into the pan.
