Kuppersberg ICS 606 - Инструкция по эксплуатации - Страница 51

51

ENGLISH

TECHNICAL PASSPORT

Induction Hob

4.    CO O K I N G  G U I D E L I N E S                                                                                                                           

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 seri-

ous fire risk.

4.1  Cooking Tips

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When food comes to the boil, re

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duce the temperature setting.

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Using  a  lid  will  reduce  cooking 

times and save energy by retaining the 

heat.

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Minimize the amount of liquid or 

fat to reduce cooking times.

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Start  cooking  on  a  high  setting 

and  reduce  the  setting  when  the  food 

has heated through.

4.1.1  Simmering, cooking rice

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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  deli

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cious  soups  and  tender  stews  because 

the flavours develop without overcook

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ing the food. You should also cook egg-

based and flour thickened sauces below 

boiling point.

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Some  tasks,  including  cooking 

rice  by  the  absorption  method,  may  re

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quire  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 then lower 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 re-

lax and become tender before serving.

4.1.3  For stir-frying

1. Choose an induction compatible 

flat-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 batches.

3.  Preheat the pan briefly and add 

two tablespoons of oil.

4.  Cook any meat first, 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 setting, 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.