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To cancel a timer setting
1. Select a heating zone selection key that you want to cancel the timer.
2. Touch
and one digit of the time will flash on the display.
3. While this digit is flashing, set the selector until "0" is displayed.
4.Touch
and the other digit will flash on the display.
5. While this digit is flashing, set the selector until "0" is displayed.
6.Touch
to confirm.
The red dot next to the heat setting control will disappear.
COOKING TIPS
When food comes to the boil, reduce the temperature setting.
Using a lid will reduce cooking times and save energy by retaining the heat.
Minimise the amount of liquid or fat to reduce cooking times.
Start cooking on a high heat setting and then a lower one when the food has thoroughly heated.
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
important to make soup delicious and meat stew tender 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 higher heat setting to ensure the food is cooked properly in the
time recommended.
Searing steak
To cook juicy, flavourful steaks:
1. Leave the meat at room temperature for about 20 minutes before cooking.
2. Heat up a 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.
4. Turn the steak only once during cooking. The exact cooking time will depend on the thickness of the steak and how you like it cooked.
Times may vary from about 2 to 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 bottom pan.
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 of oil.
4. Cook any meat first and then put it aside and keep warm.
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 add your
sauce.
6. Stir the ingredients gently to make sure they are heated through.
7. Serve immediately.
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