Fisher & Paykel CI603DTB Cooking guidelines, Cooking tips, Simmering, cooking rice, Searing steak

Cooking guidelines

Important!

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Take care when frying: oil and fat heat up very quickly, particularly if you’re using PowerBoost. At extremely high termperatures oil and fat will ignite spontaneously and this presents a serious fire risk.

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. Minimise 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.

Simmering, cooking rice

Simmering occurs below boiling point, at around 85 OC, 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.

Searing steak

To cook juicy flavoursome steaks:

1Stand 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

When stir-frying be careful to lift the pan clear of the surface if tossing the ingredients. Sliding the pan across the cooktop surface may scratch it.

1Choose an induction compatible flat-based wok or a large frying pan.

2Have all the ingredients and equipment ready. Stir-frying should be quick. If cooking large quantities, cook the food in several smaller batches.

3Preheat 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.