15
should also cook egg-based and flour 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:
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.
For stir-frying:
1.
Choose a ceramic compatible 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, cook the food in 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 thoroughly.
7.
Serve immediately.
Heat Settings
The settings below are guidelines only. The exact setting will depend on several factors,
including your cookware and the amount you are cooking. Experiment with the cooktop to
find the settings that best suit you.
Heat settings
Suitability
1-2
•
delicate warming for small amounts of food
•
melting chocolate, butter and foods that burn quickly
•
gentle simmering
•
slow warming
3-4
•
reheating
•
rapid simmering
•
cooking rice
5-6
•
pancakes
7-8
•
sautéing
•
cooking pasta
9
•
stir-frying
•
searing
•
bringing soup to the boil
•
boiling water
