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5 Cooking guidelines
For stir-frying
1. Choose an induction compatible flat-based wok
or a large frying pan.
2. Have all the ingredients and equipment ready.
Take care when frying as the oil and
fat heat up very quickly, particularly
if you’re using Boost function of the
induction cooktop. At extremely high
temperatures oil and fat will ignite
spontaneously and this presents a
serious fire risk.
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
5.1 Cooking tips
of oil.
• When food comes to the boil, reduce the tem
4. Cook any meat first, put it aside and keep warm.
perature setting.
5. Stir-fry the vegetables. When they are hot but
• Using a lid will reduce cooking times and save
energy by retaining the heat.
• Minimise the amount of liquid or fat to reduce
still crisp, turn the cooking zone to a lower set
ting, return the meat to the pan and add your
sauce.
cooking times.
6. Stir the ingredients gently to make sure they are
• Start cooking on a high setting and reduce the
heated through.
setting when the food has heated through.
7. Serve immediately.
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 flourthick
ened sauces below boiling point.
• Some tasks, including cooking rice by the ab
sorption 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.
18 / EN
Induction Hob / User Manual