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47
EN
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
2-8minutes per side. Press the steak to gauge how cooked it is – the 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.
For stir-frying
1. Choose an induction compatible at-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 briey and add two tablespoons of oil.
4. Cook any meat rst, 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.
HEAT SETTINGS
Power level 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
• sauteing
• cooking pasta
9
• stir-frying
• searing
• bringing soup to the boil
• boiling water
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