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Verfügbare Sprachen
Verfügbare Sprachen
Recommendations for Use, Guidelines and Tips
Simmering and cooking rice
• Simmering refers to the cooking process in hot water just below
the boiling point, around 85˚C and not above 95°C.
During this process, only occasional bubbles rise to the surface
of the cooking liquid.
The gentle cooking method preserves flavours and valuable
ingredients.
It is particularly suitable for soups and stews, or sauces.
• Some dishes, such as spring rice, may require a higher than the
lowest setting to reach the cooking point in the recommended
time.
Roasting
For roasting juicy, tasty steaks:
• Leave the meat at room temperature for about 20 minutes before
cooking.
• Heat a heavy frying pan.
• Brush both sides of the steak with oil.
Put some oil in the hot pan and place the meat in it.
• Turn the steak only once during roasting.
The exact cooking time depends on the thickness of the meat
as well as the desired cooking level and can vary from about 2
to 8 minutes per side. Press on the steak to assess the cooking
status: The firmer it feels, the more "cooked through" it is.
• Let the steak rest on a warm plate for a few minutes before serv-
ing to allow it to relax and become tender.
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