AEG HC451500EB User Manual page 34

34 Helpful hints and tips
Energy saving
• If possible, always put the lids on the cookware.
• Put cookware on a cooking zone before you start it.
Öko Timer (Eco Timer)
To save the energy, the heater of the cooking zone switches itself off earlier than count
down timer signal. The heating time reduction depends on cooking level and cooking time.
The tips for cooking with the wok
The induction wok is best for preparing "a la minute" dishes, in particular Chinese speciali-
ties. The food is continuously turned during the short frying time. The induction heating
system means that in the wok you can cook very quickly and at high heat. As a result meat
and fish stay succulent and vegetables keep their colour, taste and vitamins.
WARNING!
Take care! Risks of burns from overheated fats and oils.
The induction wok has - specially at the heat setting 9 and above - a high power with very
fast reaction time. Fat and oil become too hot very quickly. When it starts to smoke, it is too
hot.
When cooking with fat or oil do not leave the appliance unattended.
With small quantity of food / oil use the Power function only for a short time. If not, there
is the risk of damage to the wok pan.
The frying temperature can be estimated by testing with a wooden spoon. Hold the handle
of a wooden spoon in the hot fat:
– If small bubbles rise to the surface, the frying temperature has been reached.
– If there are no bubbles, the frying temperature has not yet been reached.
Cooking methods for the wok
Stir-frying
• Swirl the wok with oil.
• Cut the ingredients into small pieces. Add sauces and seasonings and quickly fry over a
high heat while stirring continuously.
• The cooking time is very short. Make sure that the ingredients are prepared before you
start cooking.
• Start with the ingredients with the longest cooking time.
• Stir-frying is a very healthy cooking method.
• Vegetables keep their taste and colour, and stay nice and crunchy.
• Small pieces of meat stay tender.
Deep-frying
• The wok provides a very small drop in temperature and low oil consumption.
• Because of the constant temperature the fried food does not absorb much fat.
• Meat, fish, potatoes, vegetables, etc. keep an even colour and crust, and thus also the
usual taste.
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