Inspiration
For the ultimate hot chocolate drink, warm 60g dark chocolate with 2 tablespoons water in a small pan, stirring until the chocolate has melted. Gradually whisk in 500 ml milk and continue heating at moderate heat until piping hot, but not boiling. Pour into 2 or 3 mugs and top with marshmallows.
SUPERSIMMER
The front right element of your cooktop/hob is fitted with a unique simmer control. This allows the element to be turned down to a very low and even power setting (25 watts compared with 60 watts on other elements). These lower settings are ideal for melting chocolate and butter, cooking rice and delicate sauces, and for simmering soups and stews. It can also be used as a ‘warm zone’ for keeping cooked food hot.
The supersimmer element is just as powerful (1200 W) in the top heat range as the same size standard element allowing food to be browned, seared, sautéed or boiled before simmering all on the same element.
WHY SIMMER?
Simmering occurs at around 85oC (185oF), when bubbles rise occasionally and gently to the surface of the cooking liquid. This is below boiling point, and above the minimum temperature needed to keep food safe from bacteria. Simmering is the key to delicious soups, tender stews and delicate sauces. Boiling soup for extended periods of time will cause a breakdown in texture and a loss of many key nutrients. Vigorous heating can cause curdling or burning of sauces and meat boiled in a stew becomes tough. Cooking at simmering temperatures converts connective tissue in less expensive cuts of meat to soluble protein, making it deliciously tender, while the cooking liquids become rich and full of flavour.
Maximum heat | Minimum heat |
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| ‘Warm Zone’ |
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| Gentle simmering |
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Boiling and sautéing | Rapid simmering |
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| Moderate heat |
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Pan size and quality will affect the transfer of heat so you may need to experiment |
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to find the exact power setting for your food. Heavy, flat based metal pans 15cm in | 7 | ||
diameter or below will give best results with the supersimmer element. | |||
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