18
Cooking Tips
OPERATION
Take care when frying, as oil and fat heat up very quickly, particularly if
you’re using Boost. At extremely high temperatures, oil and fat will ignite
spontaneously and this presents a serious fire risk.
COOKING TIPS
• When food comes to the boil, reduce the power setting.
• Using a lid will reduce cooking times and save energy by retaining 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.
SEARING STEAK
To cook juicy, flavorful steaks:
1. Stand the meat at room temperature for about 20 minutes before cooking.
2. Heat up a heavy-based frying pan, such as a seasoned cast iron pan.
3. Brush both sides of the steak with oil and season generously. 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 to 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 meats first and set aside.
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.
WARNING
