- Use heavy-gauge, flat, smooth-based cookware that matches the diameter of the cooking zone. This will provide good contact with the glass and help reduce cooking times. Low heat or slow cooking is often due to incorrect cookware size.
- Cookware with a stainless steel sandwich base or enamelled cast iron will give you the best results.
- Saucepans or heavy frying pans with jagged edges or a rough base will scratch the glass.
- Always lift pans off the cooktop - do not slide, or they may scratch the glass.
- Never use plastic or aluminium foil dishes on the cooktop.
- Aluminium and copper-bottomed cookware can leave a metallic residue on the cooktop. If left on the glass, this becomes difficult to remove. Clean the cooktop after every use.
- It is safe to place hot cookware from the oven, or another cooking zone, on the glass surface when the surface is cool.
- Avoid placing anything on a hot cooking zone until it has cooled completely ( has gone out).
- Ensure that pans never extend over the touch control area.
Take care when deep-frying: oil or fat can overheat very quickly, particularly on a high setting.
- When food comes to the boil, reduce the temperature setting.
- Using a lid will reduce cooking times through 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.
Simmering, cooking rice
- Simmering occurs below boiling point, at around 85 OC, 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.
To cook juicy flavoursome steaks:
Stand the meat at room temperature for about 20 minutes before cooking.
Heat up a heavy-based frying pan.
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.
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.
Leave the steak to rest on a warm plate for a few minutes to allow it to relax and become tender before serving.
Choose a flat-based wok or a large frying pan.
Have all the ingredients and equipment ready. Stir-frying should be quick. If cooking large quantities, divide the food into several smaller batches.
Preheat the pan briefly and add two tablespoons of oil.
Cook any meat first, put it aside and keep warm.
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.
Stir the ingredients gently to make sure they are heated through.