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COOKING TIPS
WARNING
Risk of fire! Take special care when deep-frying as the oil and fat heat up
very quickly. At very high temperatures, oil and grease can ignite
spontaneously and they therefore pose an enormous fire risk.
Tips for cooking
•
Reduce the heat when the food starts to cook.
•
Using a pot lid reduces the preparation time and saves energy by retaining
the heat.
•
Minimise the amount of water or fat to reduce preparation time.
•
Start the cooking process with a high heat setting and reduce the heat as soon
as the food has heated up completely.
Simmering, cooking rice
•
When simmering, the contents of the pot are cooked below the boiling point
at about 85°C. Bubbles occasionally rise to the surface of the cooking liquid.
Simmering is the key to delicious soups and delicate stews, as it allows the
flavour to develop without overcooking the food. You should also prepare
egg-based and flour-thickened sauces below the boiling point.
•
Preparing rice using the absorption method may require a higher power
setting to ensure that the rice cooks in the recommended time.
Searing steak
1.
Let the meat rest at room temperature for about 20 minutes.
2.
Heat a frying pan.
3.
Rub both sides of the steak with oil. Drizzle some of the oil into the hot pan
and then place the steak in it.
4.
Turn the steak over only once during searing. The length of searing depends
on the thickness of the steak and how well done you want it to be in the end.
The time can vary from 2-8 minutes per side. Press on the steak (for example
with a fork or cooking spoon) to check how cooked through it is. The firmer it
feels, the more cooked through it is.
5.
Then place the steak on a warm plate for a few minutes to rest and tenderise.
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