AEG HC451501EB Manuel d'utilisateur télécharger pdf (Page 28)

with small quantity of food or oil. 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

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.

• 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 sauces, 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.

Use of the fats and oils

When the temperature is too high, the

fat begins to produce smoke. This

temperature is called the smoke point.

Fat / Oil Max. tem-

perature °C

Smoke

point °C

Butter 130 150

Pork fat 170 200

Beef fat 180 210

Olive oil 180 200

Sunflower oil 200 220

Groundnut

oil

200 235

Coconut oil 200 240

Use Power function to heat up large

quantities of water.

6.

CARE AND CLEANING

WARNING!

Refer to Safety chapters.

6.1 General information

• Clean the hob after each use.

• Always use cookware with clean

bottom.

• Scratches or dark stains on the surface

have no effect on how the hob

operates.

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