Cooking Tips; Simmering, Cooking Rice; Searing Steak; For Stir-Frying - Thomson Thih4Flex Handleiding
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3. You can now start using the hob.
Detection of Small Articles
When an unsuitable size or non-magnetic pan (e.g. aluminum), or some other small item (e.g. knife, fork,
key) has been left on the hob, the hob automatically go on to standby in 1 minute. The fan will keep
cooking down the induction hob for a further 1 minute.
COOKING TIPS
When food comes to the boil, reduce the temperature setting.
Using a lid will reduce cooking times and save energy by retaining the heat.
Minimize the amount of liquid or fat to reduce cooking times.
Start cooking on a high power level and then a lower power level when the food has thoroughly
heated.
Simmering, cooking rice
Simmering occurs below boiling point, at around 85°C, when bubbles are just rising occasionally to
the surface of the cooking liquid. It is important to make soup delicious and meat stew tender 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 higher power level to
ensure the food is cooked properly in the time recommended.
Searing steak
To cook juicy, flavourful steaks:
1. Leave 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 you like it cooked. Times may vary from about 2 to 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.
For stir-frying
1. Choose an induction compatible flat bottom 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 and then 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 power level,
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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