Electrolux EQWP4510IK Manual page 30

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• Put cookware on a cooking zone be-
fore you start it.
• Use the residual heat to keep the food
warm or to melt it.
5.4 Öko Timer (Eco Timer)
To save the energy, the heater of
the cooking zone switches itself
off earlier than count down timer
signal. The heating time reduction
depends on cooking level and
cooking time.
5.5 The tips for cooking with the
wok
The induction wok is best for preparing "a
la minute" dishes, in particular Chinese
specialities. The food is continuously
turned during the short frying time. The in-
duction heating system means that in the
wok you can cook very quickly and at
high heat. As a result meat and fish stay
succulent and vegetables keep their col-
our, taste and vitamins.
WARNING!
Take care! Risks of burns from
overheated fats and oils.
The induction wok has - specially
at the heat setting 9 and above - a
high power with very fast reaction
time. Fat and oil become too hot
very quickly. When it starts to
smoke, it is too hot.
When cooking with fat or oil do
not leave the appliance unatten-
ded.
With small quantity of food / oil
use the Power function only for a
short time. If not, there is the risk
of damage to the wok pan.
The frying temperature can be es-
timated by testing with a wooden
spoon. Hold the handle of a
wooden spoon in the hot fat:
– If small bubbles rise to the sur-
– If there are no bubbles, the fry-
face, the frying temperature has
been reached.
ing temperature has not yet
been reached.
5.6 Cooking methods for the
wok
Stir-frying
• Swirl the wok with oil.
• Cut the ingredients into small pieces.
Add sauces and seasonings and quick-
ly fry over a high heat while stirring con-
tinuously.
• The cooking time is very short. Make
sure that the ingredients are prepared
before you start cooking.
• Start with the ingredients with the lon-
gest cooking time.
• Stir-frying is a very healthy cooking
method.
• Vegetables keep their taste and colour,
and stay nice and crunchy.
• Small pieces of meat stay tender.
Deep-frying
• The wok provides a very small drop in
temperature and low oil consumption.
• Because of the constant temperature
the fried food does not absorb much
fat.
• Meat, fish, potatoes, vegetables, etc.
keep an even colour and crust, and
thus also the usual taste.
• Only use fats that are specially intended
for deep-frying.
Poaching / Whipping
• The curved shape of the wok is suitable
for whipping up custards, sabayons,
butter sauces, fatless sponge or parfait
mixtures without a bain marie at 65° C
to 80° C.
Simmering
• Boiling: to cook food (for example spa-
ghetti) at the boiling point.
• Simmering: to cook food (for example
dumplings) just under the boiling point.
Stewing
• Cook the food in its own juice, or add
of a little fat and other liquid.
• Use this method to cook food with a
high water content (such as vegetables,
fish and fruit) with a lid on over moder-
ate heat, to keep the flavour.