Klarstein 10029241 Anschluss- Und Anwendungshinweise Seite 34

Simmering, cooking rice
• 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 delicious soups and tender stews because the flavours develop
without overcooking the food. You should also cook egg-based and flourthickened sauces below boiling
point.
• Some tasks, including cooking rice by the absorption method, may require a setting higher than the lowest
setting to ensure the food is cooked properly in the time recommended.
Searing steak
To cook juicy flavoursome 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 relax and become tender before
serving.
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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