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and save energy by retaining the heat.
• Reduce the amount of liquid or fat used
to cook the food in order to reduce
cooking times.
• Start cooking at a high power level and
reduce it when the food is fully heated.
Simmering, cooking rice
Simmering occurs below boiling point,
at around 85˚C, when occasional bubbles
appear on the surface of the cooking
liquid. It is the key to delicious soups and
tender stews because the flavours develop
without overcooking the food. Egg-based
or flour-thickened sauces should also be
simmered.
Some cooking, such as cooking rice using
the absorption method, may require a
higher power level setting than the lower
setting in order to ensure that the food is
cooked properly in the recommended time.
Grilling of meat
To cook juicy and tasty steaks:
• Let the steak settle at room temperature
for about 20 minutes before cooking it.
• Heat up a thick-based frying pan.
• Spread oil on both sides of the steak.
Add a small amount of oil to the hot pan
and then place the meat on top of it.
• Turn the steak only once during
cooking. The exact cooking time will
depend on the thickness of the steak
and how cooked the person want
it. Times may vary between 2 and 8
minutes per side. Press the steak to
evaluate how cooked it is. The firmer it
feels the more 'well done' it will be.
• Leave the steak settle on a hot plate for
a few minutes to stabilize and make it
tenderer before serving.
Sautéed with strong fire in the oriental
style
• Choose a flat-based wok suitable for
cooking or a large frying pan.
• Have all the ingredients and utensils
ready. Sauté should be done quickly. If
you are going to cook large amounts of
food, do it in several small batches.
40
• Briefly preheat the wok or pan and add
two tablespoons of oil.
• Cook the meat first and then put it aside
in a warm place.
• Sauté the vegetables. When they have
been sautéed, keeping in mind that
they should be crispy, reduce the power
level, put the meat back in the wok and
add the sauce you want.
• Gently stir the ingredients to ensure
that they are evenly heated.
HEAT LEVELS (see table 03 on page 16)
The levels indicated below are only
indicative. The exact level will depend on
several factors, including your cookware
and the amount of food you are cooking.
Experiment with the hob until you find the
level that best suit you.
CLEANING AND MAINTENANCE
The appliance must be maintained and
cleaned frequently. For your safety, remove
the plug from the socket before cleaning.
Follow these indications about the cleaning
products you can use:
• Wait until the appliance is switched off
and cold to carry out any cleaning or
maintenance activities
• Do not use any scrubbers or abrasive
cleaning products, or any products
containing caustic lye, acids, chloride
or solvents. Do not use high pressure or
steam jet cleaners.
• Clean the hob after every use, thus, food
remains will not be burnt the time you
use it.
• Follow the instructions as described in
the cleaning products.
• Glass scrapers are efficient tools to clean
the hobs. You may also use cleaning
sponges
specifically
hobs.
Note:
always
follow
indicated in the cleaning products.
developed
for
the
directions
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