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19
o Turn the steak only once during cooking. The exact cooking time
will depend on the thickness of the steak and how well 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.
o Leave the steak to rest on a warm plate for a few minutes to
allow it to relax and become tender before serving.
Stir-frying
o Choose a suitable flat-based wok or a large frying pan.
o Stir-frying should be quick so have all the ingredients and
equipment ready.
o If you are cooking large quantities, cook the food in several
smaller batches.
o Preheat the pan briefly and add two tablespoons of oil.
o Cook any meat first and then put it aside and keep warm.
o Stir-fry the vegetables and 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.
o Stir the ingredients gently to make sure they are heated
through.
o Serve immediately.
Hob guidelines
o The first few times the hob top is used, it may give off an acrid,
burning smell. This smell will disappear completely with repeated
use.
o The worktop is fitted with cooking areas of different diameter
and power.
o The positions where the heat will radiate from are clearly marked
on the hob top. The saucepans must be positioned exactly on
these zones for efficient heating to occur. Pans should have the
same diameter as the cooking zone that they are being used on.
o You should not use saucepans with rough bottoms, as this can
scratch the ceramic surface.
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