Monsher MHI 6006 - Инструкция по эксплуатации - Страница 58

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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 delicious 
soups and tender stews because flavors develop without overcooking 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 require a 
setting higher than the lowest setting to ensure the food is cooked properly in 
the time recommended.

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 relax 

and become tender before serving.

For stir-frying

1.  Choose a ceramic 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.