47
EN
COOKING GUIDELINES
WARNING
Take care when frying as the oil and fat heat up very quickly. At
extremely high temperatures oil and fat will ignite spontaneously
and this presents a serious fi re risk.
Cooking Tips
• When food comes to the boil, reduce the temperature setting.
• Using a lid will reduce cooking times and save energy by retaining the heat.
• Minimize the amount of liquid or fat to reduce cooking times.
• Start cooking on a high setting and reduce the setting when the food has
heated through.
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 fl avours develop without overcooking
the food. You should also cook egg-based and fl our thickened sauces below
boiling point.
• 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.
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. 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 fi rmer 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.
