Baumatic BHI300 User Manual page 20

o You should also cook egg-based and flour-thickened sauces
below boiling point.
o Some tasks, including cooking rice by the absorption method,
may require a slightly higher power setting to ensure the food is
cooked properly in the recommended time.
Searing steak
o To cook juicy and flavoursome steaks, you should stand the
meat at room temperature for about 20 minutes before cooking.
o Heat up a heavy-based frying pan.
o Brush both sides of the steak with oil. Drizzle a small amount of
oil into the hot pan and then lower the meat into the hot pan.
o Turn the steak only once during cooking. The exact cooking time
will depend on the thickness of the steak and how well 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.
o Leave the steak to rest on a warm plate for a few minutes to
allow it to relax and become tender before serving.
Stir-frying
o Choose an induction compatible flat-based wok or a large frying
pan.
o Have all the ingredients and equipment ready. Stir-frying should
be quick so if you are cooking large quantities, cook the food in
several smaller batches.
o Preheat the pan briefly and add two tablespoons of oil.
o Cook any meat first, then put it aside and keep warm.
o Stir-fry the vegetables. When they are hot but still crisp, turn
the cooking zone to a lower power setting. Return the meat to
the pan and add your sauce.
o Stir the ingredients gently to make sure they are heated
through.
o Serve immediately.
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