Electrolux EHD36400U Manual de usuario descargar pdf (Pagina 17)

tips for cooking with the wok electrolux 17

Cookware for the induction wok

Suitability test

Cookware is suitable for induction cook-

ing, if …

• ... a little water on an induction cook-

ing zone set to heat setting 9 is heat-

ed very quickly.

• ... a magnet sticks to the bottom of

the cookware.

The cookware can make noises

while working on induction cooking

zones. These noises are not a fault

in the appliance and do not affect

operation in any way.

Safe operation of the appliance in

accordance with EN60335 can only

be guaranteed with the wok pan

supplied with it. Cookware with a

flat bottom must not be used.

Methods of preparation in the

wok

Stir frying

• Wok is swirled with oil.

• Ingredients cut into small pieces, in-

cluding sauces and seasonings, are

quickly fried over a high heat while

continuously being stirred.

• Due to the extremely short cooking

time the ingredients should be ready

before you start cooking.

• Start with the ingredients with the

longest cooking time.

• Very healthy method of preparation.

• Vegetables retain their own taste and

colour and remain nice and crunchy.

• Small pieces of meat remain tender.

Deep frying

• Very small drop in temperature.

• Low oil consumption.

• Due to the constant temperature the

fried food does not absorb much fat.

• Meat, fish, potatoes, vegetables,

etc. retain an even colour and crust

and therefore the typical taste.

• Only use fats that are specially in-

tended for deep frying.

Poaching / Whipping

• Special cooking process.

• Induction wok is very suitable.

• Curved shape of the wok is extreme-

ly suitable for whipping up custards,

sabayons, butter sauces, fatless

sponge or parfait mixtures without a

bain marie at 65° C to 80° C.

Simmering

• Boiling: Cooking at boiling point

(bubbling), e.g. spaghetti.

• Simmering: Cooking just under the

boiling point (not bubbling), e.g.

dumplings

Stewing

• Cooking in its own juice, or possibly

with the addition of a little fat and

other liquid.

• Cooking high water content food

such as vegetables, fish and fruit

with a lid on over moderate heat, to

retain flavours.

Steaming

• Very gentle method of preparation.

• A high level of the food’s nutrient

content and colour are retained.

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