Cooking Guidelines - Caple C897i Instruction Manual

C O O K I N G G U I D E L I N E S
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.
S I M M E R I N G
› 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.
S E A R I N G S T E A K
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 cooked 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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Instruction manual C897i
Please keep this instruction manual for future reference