soups and t ender stews because t he flavours develop without overcooking t he
food. You should also cook egg- based and flourt hickened sauces below boiling
point.
• Som e tasks, including cooking rice by the absorpt ion m et hod, m ay require a
sett ing higher t han the lowest set t ing to ensure the food is cooked properly in
the t im e recom m ended.
Searing stea k
To cook j uicy flavoursom e st eaks:
1. St and the m eat at room t em perat ure for about 20 m inut es before cooking.
2. Heat up a heavy- based frying pan.
3. Brush bot h sides of the st eak wit h oil. Drizzle a sm all am ount of oil into t he
hot pan and then lower t he m eat ont o the hot pan.
4. Turn the steak only once during cooking. The exact cooking t im e will depend
on t he thickness of t he st eak and how cooked you want it. Tim es m ay vary
from about 2 – 8 m inutes per side. Press t he st eak to gauge how cooked it
is – t he firm er it feels t he m ore ‘well done’ it will be.
5. Leave t he st eak t o rest on a warm plate for a few m inutes to allow it t o relax
and becom e t ender before serving.
For stir- frying
1. Choose an ceram ic com pat ible flat - based wok or a large frying pan.
2. Have all t he ingredients and equipm ent ready. St ir- frying should be quick. I f
cooking large quantit ies, cook t he food in several sm aller bat ches.
3. Preheat the pan briefly and add t wo t ablespoons of oil.
4. Cook any m eat first , put it aside and keep warm .
5. St ir-fry the vegetables. When t hey are hot but still crisp, t urn the cooking
zone t o a lower setting, ret urn the m eat to t he pan and add your sauce.
6. St ir t he ingredient s gent ly t o m ake sure they are heated through.
7. Serve im m ediately.
Heat Settings
Heat sett ing Su it a bility
1 - 2
• delicat e warm ing for sm all am ount s of food
• m elting chocolate, butter, and foods t hat burn quickly
• gent le sim m ering
• slow warm ing
3 - 4
• reheat ing
• rapid sim m ering
• cooking rice
18
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