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COOKING GUIDELINES
IMPORTANT!
●
Never leave the appliance unattended when in use. Boilover causes smoking and
greasy spillovers that may ignite.
●
Take care when deep-frying: oil or fat can overheat very quickly, particularly on a high
setting.
General cooking tips
●
Using a lid will reduce cooking times through retaining the heat.
●
Minimise the amount of liquid or fat to reduce cooking times.
●
Start cooking on a high setting and reduce it when the food has come to the boil or
heated through.
●
Even after a cooking zone has been turned off, its glass surface retains enough heat to
continue cooking. To avoid overcooking, remove pans from hot cooking zones when the
food is cooked.
Cooking rice, simmering
●
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.
●
Simmering occurs below boiling point, when bubbles are just rising occasionally to the
surface of the cooking liquid. It’s the key to delicious soups and tender stews because
the flavours develop without overcooking the food. Egg-based sauces are best kept
below boiling point throughout cooking, and flour-based sauces should also be gently
simmered after they have reached boiling point.
Searing steak
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 and season it to taste.
4
Lower the meat onto the hot pan.
5
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 vary between 2 to 8 minutes
per side. Press the steak to gauge how cooked it is: the firmer it feels, the more ‘well
done’ it will be.
6
Leave the steak to rest on a warm plate for a few minutes to allow it to relax and
become tender before serving.
For stir-frying
1
Choose a flat-based wok or a large frying pan.
2
Have all the ingredients and equipment ready. Stir-frying should be quick. If cooking
large quantities, divide the food into several smaller batches.
3
Preheat the pan briefly and add two tablespoons of oil.
4
Cook any meat first, put it aside and keep warm.
5
Stir-fry the vegetables. When they are hot but still crisp, turn the cooking zone to a
lower setting, return the meat to the pan and add your sauce.
6
Stir the ingredients gently to make sure they are heated through.
7
Serve immediately.
Summary of Contents for CE604DTB
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