User Manual

10
www.linarie.com.au
Take care when frying as oils and fats heat up very quickly,
particularly if you are using PowerBoost. At extremely high
temperatures oils and fats will ignite spontaneously and this
presents a serious risk.
Delicate warming for small amount of food.
Melting chocolate, butter and foods that
burn quickly.
Gentle simmering
Slow warming
Reheating
Rapid simmering
Cooking rice
Reduce the temperature when food is cooked or heated.
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 setting and reduce the setting when
the food has heated through.
6.1 Cooking Tips
6.2 Detection of small particles
Heat
setting
1-2
3-4
Suitability
Sauteing
Cooking paste
Pancakes
Searing
Stir - frying
Bringing soup to the boil
Boiling water
5-6
7-8
9/P
Simmering occurs below boiling point, at around 85ªC,
when bubbles are just rising occasionally to the surface of
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.
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 cooktop, the cooktop automatically go on
standby in 1 minute. The fan will keep cooking down the
induction cooktop for a further 2 minutes.
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 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.
To cook juicy flavorsome steak:
6.1.1 Simmering, cooking rice
6.1.2 Searing steak
Choose an induction compatible flat- based wok or
a large frying pan.
Have all the ingredients and equipment ready.
Stir – frying should be quick. If cooking large
quantities, cook the food in 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 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.
Serve immediately.
6.1.3 For stir – frying
7. HEAT SETTINGS
6. COOKING GUIDELINES
The settings below are guidelines only. The exact setting will depend on several factor, including your cookware and the
amount you are cooking. Experiment with the induction cooktop to find the settings that best suit you.