51
ENGLISH
TECHNICAL PASSPORT
Induction Hob
4. COOKING GUIDELINES
Take care when frying as the oil and
fat heat up very quickly, particularly if
you’re using PowerBoost. At extremely
high temperatures oil and fat will ignite
spontaneously and this presents a seri-
ous fire risk.
4.1 Cooking Tips
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When food comes to the boil, re
-
duce the temperature setting.
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Using a lid will reduce cooking
times and save energy by retaining the
heat.
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Minimize the amount of liquid or
fat to reduce cooking times.
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Start cooking on a high setting
and reduce the setting when the food
has heated through.
4.1.1 Simmering, cooking rice
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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 deli
-
cious soups and tender stews because
the flavours develop without overcook
-
ing the food. You should also cook egg-
based and flour thickened sauces below
boiling point.
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Some tasks, including cooking
rice by the absorption method, may re
-
quire a setting higher than the lowest
setting to ensure the food is cooked
properly in the time recommended.
4.1.2 Searing steak
To cook juicy flavorsome 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 re-
lax and become tender before serving.
4.1.3 For stir-frying
1. Choose an induction 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 through.
7. Serve immediately.
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