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EN-15
English
Cooking Guidelines
WARNING
Take care when frying as the oil and fat will heat up very quickly� At extremely
high temperatures, oil and fat will ignite spontaneously and this presents a
serious fire risk�
■ Cooking Tips:
•
When food comes to the boil, reduce the temperature setting.
•
Using a lid will reduce cooking time and save energy by retaining the heat.
•
Minimize the amount of liquid or fat to reduce cooking time.
•
Start cooking on a high setting and reduce the setting when the food has been heated
through.
Simmering, cooking rice
•
Simmering occurs below boiling point, at around 85 ˚C (185 °F), 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 flavors do not develop when food is overcooked. You should
also stop cooking egg-based and flour thickened sauces before reaching boiling point.
•
Some tasks, including cooking rice by the absorption method, may require a setting
higher than the recommended setting to ensure the food is cooked properly in the time
recommended.
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 put the meat in 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 tender you want it. The cooking time may vary from
about 2 – 8 minutes per side. Press the steak to judge how cooked it is; the firmer it
feels the more ‘well done’ it is.
5. Leave the steak to rest on a warm plate for a few minutes to allow it to rest and
become tender before serving.
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