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Steaming
With the steaming function you can steam food such as vegetables, meat or fish in pots equipped with a
steamer basket. Steam cooking is faster than boiling, as it is not immersed in a liquid it disperses less
nutrients contained in the food and preserves its vitamin content, improving its taste and structure which
will be more compact and pleasant.
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4.
Cooking Guidelines
Take care when frying as the oil and fat heat up very quickly, particularly if you're using
PowerBoost. At extremely high temperatures oil and fat will ignite spontaneously and this presents
a serious fire risk.
4.1
Cooking Tips
•
When food comes to the boil, reduce the temperature setting.
•
Using a lid will reduce cooking times and save energy by retaining the heat.
•
Minimize the amount of liquid or fat to reduce cooking times.
•
Start cooking on a high setting and reduce the setting when the food has heated through.
4.1.1
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 flour thickened 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.
4.1.2
Searing steak
To cook juicy flavorsome 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 thenlower 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.
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