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9. COOKING PATTERNS
Be careful when frying, as oil and fat heat up very quickly, especially when using
PowerBoost. At extremely high temperatures, oil and grease ignite spontaneously, posing a
serious fire hazard.
Cooking tips
When the food starts to boil, reduce the temperature.
Using a lid will reduce cooking time and save energy by retaining heat. Minimise the amount
of liquid or fat to reduce cooking times. Start cooking on high heat and reduce heat when
food is very hot.
Simmer the rice
• Simmering occurs below boiling point, at about 85 °C, when bubbles only
occasionally rise 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 thickened egg and flour-based
sauces below boiling point.
• Some tasks, including cooking rice by the absorption method, may require
a setting higher than the lowest setting to ensure that the food is cooked
properly within the recommended time.
Grilled fillet steak
For cooking juicy and tasty steaks:
1. Allow the meat to stand at room temperature for about 20 minutes before cooking.
2. Heat a heavy frying pan.
3. Brush both sides of the steak with oil. Drizzle a small amount of oil into the hot pan, then
lower the meat into the hot pan.
4. Turn the fillet only once during cooking. The exact cooking time depends on the
thickness of the steak and how well done you want it. The time may vary between 2 and
8 minutes per side. Press the steak to measure the degree of doneness: the firmer it is,
the more done it is.
5. Let the fillet rest on a warm plate for a few minutes to allow it to relax and
soften before serving.
To sauté
1. Choose an induction-compatible flat wok or a large frying pan.
2. Have all ingredients and equipment ready. Cooking should be quick. If
cooking large quantities, cook the food in several smaller batches.
3. Preheat the frying pan briefly and add two tablespoons of oil.
4. Cook the meat first, set aside and keep warm.
5. Sauté the vegetables. When they are hot but crisp, lower the cooking zone,
return the meat to the pan and add the sauce.
6. Gently stir the ingredients to make sure they are heated.
7. Serve immediately.
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