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4.1 Cooking tips
• When food comes to the boil, reduce the tempera-
ture setting.
• Using a lid will reduce cooking times and save en-
ergy by retaining the heat.
• Minimize the amount of liquid or fat to reduce
cooking times.
• Start cooking on a high setting and reduce the set-
ting 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
avours develop without overcooking the food. You
should also cook egg-based and our-thickened
sauces below boiling point.
• Some tasks, including cooking rice by the absorp-
tion method, may require a setting higher than the
lowest setting to ensure the food is cooked pro-
perly in the time recommended.
4.1.2 Searing steak
To cook juicy avoursome 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
4. meat onto the hot pan.
5. 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 well cooked it is – the rmer it
feels the more “well-done” it will be.
6. Leave the steak to rest on a warm plate for a few
minutes to allow it to relax and become tender
before serving.
4.1.3 For stir-frying
1. Choose an induction-compatible at-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 bat-
ches.
3. Preheat the pan briey and add two tablespoons
of oil.
4. Cook any meat rst, 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 set-
ting, 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.
4.2 Detection of small
articles
If a pan of the wrong size or a non-magnetic pan
(e.g. aluminium), or some other small item (e.g.
knife, fork, key) has been left on the hob, the hob
automatically switches to standby for 1 minute. The
fan will continue to cool down the induction hob for
a further 1 minute.
4. Cooking guidelines
Take care when frying, as oil and fat heat up very quickly, particularly if you’re using PowerBoost. At extremely high tempe-
raturesoilandfatwillignitespontaneouslyandthispresentsaseriousrerisk.
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