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• Start cooking on a high setting and reduce the setting when the food has heated
through.
Simmering, cooking rice
• Simmering occurs below boiling point, at around 85˚C, when bubbles are just rising
occasionally tothe surface of the cooking liquid. It is the key to delicious soups and
tender stews because the flavoursdevelop without overcooking the food. You should
also cook egg-based and flourthickened saucesbelow boiling point.
• Some tasks, including cooking rice by the absorption method, may require a setting
higher than thelowest 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 themeat onto the hot pan.
4. Turn the steak only once during cooking. The exact cooking time will depend on the
thickness of thesteak and how cooked you want it. Times may vary from about 2 – 8
minutes per side. Press the steakto 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 tenderbefore serving.
For stir-frying
1. Choose anceramic compatible flat-based wok or a large frying pan.
2. Have all the ingredients and equipment ready. Stir-frying should be quick. If cooking
large quantities,cook the food in several smaller batches.
3. Preheat the pan briefly and add two tablespoons of oil.
4. Cook any meat first, put it aside and keep warm.
5. Stir-fry the vegetables. When they are hot but still crisp, turn the cooking zone to a
lower setting,return the meat to the pan and add your sauce.
6. Stir the ingredients gently to make sure they are heated through.
7. Serve immediately.
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