Cooking Guidelines - Technika TGC6IND-5 Instructions For Use And Installation

Cooking Guidelines

ke care when frying as oil and fat heat up very quickly, particularly if you're
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using the Boost setting. At extremely high temperatures oil and fat may ignite
spontaneously which could present a serious fire risk.
Cooking Tips
When food comes to the boil, reduce the power setting.
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Using a lid will reduce cooking times and save energy by retaining heat.
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Minimise the amount of liquid or fat to reduce cooking times.
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Start cooking on a high setting and reduce the setting when the food has
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heated through.
Simmering, cooking rice
Simmering occurs below boiling point, at around 85˚ C , when bubbles are just rising
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occasionally to the surface of the water or sauce. 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
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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 "well done" 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.
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