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Searing steak
1.
Let the meat rest at room temperature for about 20 minutes.
2.
Heat a frying pan.
3.
Rub both sides of the steak with oil. Drizzle some of the oil into the hot pan
and then place the steak in it.
4.
Turn the steak over only once during searing. The length of searing depends
on the thickness of the steak and how well done you want it to be in the end.
The time can vary from 2-8 minutes per side. Press on the steak (for example
with a fork or cooking spoon) to check how cooked through it is. The firmer it
feels, the more cooked through it is.
5.
Then place the steak on a warm plate for a few minutes to rest and tenderise.
Stir-frying food
1.
Select an induction-compatible shallow wok or large pan.
2.
Have all the ingredients and accessories ready. Stir-frying should be quick. If
you have large quantities of food, fry them in portions and not all at once.
3.
Preheat the pan briefly and add two teaspoons of oil.
4.
Fry the meat first and take it out and keep it warm.
5.
Fry the vegetables while stirring. When the vegetables are hot but still firm to
the bite, reduce the heat setting of the hob, place the meat in the pan and add
your sauce.
6.
Gently stir the ingredients together to ensure that everything is warmed up.
7.
Serve the food immediately.
SET THE HEATING POWER
Power level
1-2
3-4
5-6
7-8
9
Suitable for
•
Warming up small amounts of food
•
Melting chocolate
•
Simmering
•
Slow heating
•
Warming up
•
Rapid simmering
•
Cooking rice
•
Pancakes
•
Brief frying
•
Cooking pasta
•
Deep frying and searing
•
Bringing soup to a boil
•
Bringing water to a boil
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