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Cooking tips
Take care when deep‐frying: oil or fat can overheat very
quickly, particularly on a high setting.
•When food comes to the boil, reduce the temperature setting.
•Using a lid will reduce cooking times through 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°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 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:
1. Stand the meat at room temperature for about 20 minutes before
cooking.
2. Heat up 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.
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