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• 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˚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 the flavours develop without overcooking the food. You should also cook
egg-based and flourthickened 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
timerecommended.
Searing steak
To cook juicy flavoursome steaks:
1. Stand the meat at room temperature for about 20 minutes beforecooking.
2. Heat up a heavy-based fryingpan.
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 hotpan.
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 an induction compatible flat-based wok or a large fryingpan.
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 ofoil.
4. Cook any meat first, put it aside and keepwarm.
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 addyoursauce.
6. Stir the ingredients gently to make sure they are heatedthrough.
7. Serve immediately.
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