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4. Cooking guidelines
WARNING! Be very careful when frying, because oil and fat heat up very
fast especially when operating a high power level. Extremely hot oil and fat
inflame spontaneously and represent a serious fire risk.
WARNING! NEVER try to extinguish a fire with water, but switch off the
appliance and then cover flame e.g. with a lid or a fire blanket.
4.1 Cooking tips
Decrease the power level as soon as the desired cooking temperature is reached.
Use pot-lids to shorten cooking times and save energy.
Minimize the amount of cooking liquids or fat / oil to shorten cooking times.
Select a high power level, when you start cooking. Reduce the power level, when
your food has been heated up.
Simmering is cooking with a temperature of approx. 85
bubbles ascend to the surface of the cooking liquid. Simmering is a perfect way to
cook delicious soups and stews as the flavours of the food unfold completely without
being over-heated. You should also cook egg-based sauces and sauces thickened with
flour in this way.
Some cooking procedures, including the cooking of rice with the absorption-method
(= the water is consumed completely), require a setting above the lowest power level,
so the food is cooked within the recommended cooking time.
1. Take the meat out of the fridge and let it rest at room temperature for approx. 20
minutes.
2. Heat up a pan with a heavy base.
3. Rub both sides of the steak with oil. Drizzle a small amount of oil into the hot pan
and place the steak into the pan.
4. Turn the meat just once while cooking. The exact cooking time depends from the
size of your steak and your individual preferences (medium, medium rare etc.). So
the cooking time of each side may vary from 2 to 8 minutes. Press the steak to check
the cooking result - a firm steak is well done.
5. Leave the steak on a warm plate for a few minutes; so it will become tender.
S
/
IMMERING
S
COOKING OF RICE
TEAKS
68
C. At this temperature small
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