Cooking Guidelines & Tips - Caple C815C Instruction Manual

COOKING GUIDELINES AND TIPS
Take care when frying as the oil and fat heat up very quickly, particularly if you're
using the Boost function. At extremely high temperatures oil and fat will ignite
spontaneously and this presents a serious fire risk.
- 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 setting and reduce the setting when the food
has heated through.
SIMMERING
- Simmering occurs below boiling point, at around 85°C, when bubbles are just
rising occasionally to the surface of the cooking liquid. This is the key to delicious
soups and tender stews because the flavours develop without the food being
overcooked. Also, you should 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 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 want it cooked. 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.
Please keep this instruction manual for future reference
18 Instruction manual C815C