Cooking guideline
Take care when frying as the oil and fat heat up very quickly, particularly
if you're using PowerBoost� 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 temperature setting�
• Using a lid will reduce cooking times and save energy by retaining the heat�
• Minimise 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, 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 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�
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�
EN-13