Cooking Guideline - Proline ICD35BOOST Manual De Utilización

Take care when frying as the oil and fat heat up very quickly,
particularly if you're using Boost function. At extremely high
temperatures oil and fat will ignite spontaneously and this
presents a serious fire risk.
• 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.
Simmering
• 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 flavoursome 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.
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COOKING GUIDELINES