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Cooking Guidelines
Cooking Tips
• When food comes to the boil, reduce the power 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
flourthickened 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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