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Cooking tips
o IMPORTANT: 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
fire risk.
o When food comes to the boil, reduce the temperature setting.
o Using a lid on pans will reduce the cooking times and save
energy by retaining heat.
o Minimise the amount of liquid or fat used in the cooking process
to reduce cooking times.
o Start cooking on a high power level setting and reduce the
setting when the food has heated through.
Simmering, cooking rice
o Simmering occurs below boiling point, at around 85°C, when
bubbles are just rising occasionally to the surface of the cooking
liquid.
o Simmering is the key to delicious soups and tender stews
because the flavours develop without overcooking the food. You
should also cook egg-based and flour-thickened sauces below
boiling point.
o Some tasks, including cooking rice by the absorption method,
may require a slightly higher power setting to ensure the food is
cooked properly in the recommended time.
Searing steak
o To cook juicy and flavoursome steaks you should stand the meat
at room temperature for about 20 minutes before cooking.
o Heat up a heavy-based frying pan. Brush both sides of the steak
with oil and drizzle a small amount of oil into the hot pan and
then lower the meat into the hot pan.
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