Panasonic KY-E227B Operating Instructions Manual page 10

Tips for IH Cooking
Stir-frying
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Points for each cooking method
The pan will be heated up quickly on the IH heater
thanks to its strong heat power.
Short time is enough for preheating
pans.
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Using lower heat level is recommended when:
pHeating with a small quantity of oil.
pUsing small or light pots. (When heated with
high heat level, they have a risk of red heat or
change in shape.)
* If a pan is heated excessively, the oil
temperature will rise rapidly and the oil may
catch fire. ( Page 4)
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Prepare cooking tools and make necessary
arrangements for ingredients before preheating.
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Sufficiently coat the pan with oil.
* Be especially careful for pans without
fluorocarbon resin coating.
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Use a spatula or similar one to stir
the whole ingredients.
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Ingredients remaining on the bottom of the pan
for too long can get scorched or sticky easily.
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If scorching is anticipated,
lift the pan or move it away from
the IH heater.
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Do not stir-fry a large amount of food at a time.
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Topping:
Century Egg, Coriander,
Welsh onion etc.
Method
1. Soak dried scallops in water until soft, then cut into small pieces and set aside.
(Reserve the soaking water for congee.)
Congee
2. Shred ginger to small pieces and set aside.
3. Peel the chicken and remove the fat. Clean and dry. Rub salt in the chicken.
Set aside.
4. Wash rice.
5. Place rice, ginger, soaked scallops and water (including soaking water) in a deep pot.
Be sure to make surface flat. Place the block of chicken on the top.
(For 2 servings, cut the chicken into size to be soaked.)
6. Close the lid, press [Congee] button and then press [Off/On] button to start.
7. When congee is done, stir ingredients equally in the pot.
Flake the chicken by using ladle. Season with salt.
Note: Stir the ingredients occasionally to avoid scorching at the bottom of cookware.
Simmer for 3 hours. If heating time is short, chicken will be raw.
Congee with Chicken &
Dried Scallops
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Ingredients 4 servings / 2 servings
pFresh chicken
200 J 100 J
pDried scallops
20 J 10 J
pRice
170 J 85 J
pWater (including
2.2 L 1.2 L
soaking water)
pGinger
1 slice (15 J) 1/2 slice (7.5 J)
pSalt
teaspoon 1 teaspoon 1/2
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