Care And Cleaning - AEG HC451500EB User Manual

Induction wok

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User manual (72 pages)

Table Of Contents

Table of Contents

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• Only use fats that are specially intended for deep-frying.

Poaching / Whipping

• The curved shape of the wok is suitable for whipping up custards, sabayons, butter sau-

ces, fatless sponge or parfait mixtures without a bain marie at 65° C to 80° C.

Simmering

• Boiling: to cook food (for example spaghetti) at the boiling point.

• Simmering: to cook food (for example dumplings) just under the boiling point.

Stewing

• Cook the food in its own juice, or add of a little fat and other liquid.

• Use this method to cook food with a high water content (such as vegetables, fish and

fruit) with a lid on over moderate heat, to keep the flavour.

Steaming

• This is a gentle cooking method, which keeps a high level of the food's nutrient content

and colour.

• Using fats and oils

When the temperature is too high, the fat begins to smoke (so-called "smoking point")

Fats / Oils

Butter

Pork fat

Beef fat

Olive oil

Sunflower oil

Groundnut oil

Coconut oil

The Power function is suitable for heating large quantities of water.

Information on acrylamides

Important! According to the newest scientific knowledge, if you brown food (specially the

one which contains starch), acrylamides can pose a health risk. Thus, we recommend that

you cook at the lowest temperatures and do not brown food too much.