Cooking Guidelines
Cooking Tips
•When food comes to the boil, reduce the temperature seng.
•Using a lid will reduce cooking mes and save energy by retaining the heat.
•Minimize the amount of liquid or fat to reduce cooking mes.
•Start cooking on a high heat seng then reduce the heat once the food has heated through.
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 the key to delicious soups and tender stews as the
flavours develop without overcooking the food.
•Some items, including cooking rice by the absorpon method, may require a seng higher than
the lowest seng to ensure the food is cooked properly in the me recommended.
Searing steak
To cook juicy steaks:
1. Stand the meat at room temperature for about 20 minutes before cooking.
2. Heat up a heavy-based boom 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 pan.
4. Turn the steak only once during cooking. The exact cooking me will depend on the thickness of
the steak and the desired degree of cooking. Times may vary between 2 – 8 minutes per each
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 before serving.
Sr-frying
1. Choose a ceramic compable flat-based wok or a large frying pan.
2. Have all the ingredients and equipment ready. Sr-frying should be quick. If cooking large
quanes, cook the food in several smaller batches.
3. Preheat the pan briefly and add two tablespoons of oil.
4. Cook any meat first, then put it aside and keep warm.
