Wok Use; Comfortable Cooking; Cooking Table Induction Hob - Atag IG9071MX Mode D'emploi

OPTIMUM USE OF THE WOK BURNER

Wok use

With the wok burner you can prepare dishes at a very high temperature.
For this purpose it is important:
– to cut the ingredients into strips, slices or pieces before cooking;
– to use good-quality oil, such as olive, maize, sunflower or peanut oil
when stir-frying. A small quantity is enough. Butter and margarine
on the other hand will burn because of the high heat;
– to place the dishes with the longest cooking time in the pan first, so
that at the end of the cooking time all ingredients are cooked al dente
at the same time.
Use of the wok auxiliary support
The auxiliary support supplied for the wok burner or available as an
accessory provides additional stability in the case of a wok with a round
base. Place the auxiliary support on the wok support as indicated in the
illustration.
Use of reduction support
The reduction support supplied with the unit or available as an accessory
enables you to use very small pans.
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wok use

COMFORTABLE COOKING

cooking table induction hob

The table below is intended solely as a guide, because the heat setting
depends on the quantity of food and the composition of the pan.
Use the highest setting for:
– bringing to the boil quickly;
– shrinking down leaf vegetables;
– blanching vegetables;
– heating oil, and fat;
– frying steak (rare, red);
– pressurising a pressure cooker;
– cooking smooth blancmange and custard.
Use a slightly lower setting for:
– searing meat;
– frying flatfish, slices or fillet;
– frying cooked potatoes;
– cooking smooth, thickened soups and sauces;
– frying omelettes;
– frying beef steak (medium, pink-red);
– deep frying (depending on the temperature and the quantity).
Use a setting slightly above the average setting for:
– cooking of thick pancakes;
– frying thick pieces of meat in breadcrumbs;
– cooking through thin pieces of meat;
– broiling large pieces of meat;
– frying blocks of ham or bacon;
– frying raw potatoes;
– frying fish coated with breadcrumbs;
– frying beef olives;
– frying omelettes.
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