AEG HC452020EB - Manual (Page 29)

• humming: you use high power levels.
• clicking: electric switching occurs.
• hissing, buzzing: the fan operates.
The noises are normal and do not re-
fer to appliance malfunction.
5.3 Energy saving
How to save energy
• If it is possible, always put the lids on
the cookware.
• Put cookware on a cooking zone be-
fore you start it.
• Use the residual heat to keep the food
warm or to melt it.
5.4 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 reduc-
tion depends on cooking level
and cooking time.
5.5 The tips for cooking with
the wok
The induction wok is best for preparing
"a la minute" dishes, in particular Chi-
nese specialities. The food is continu-
ously 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 reac-
tion 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 unatten-
ded.
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 sur-
face, the frying temperature
has been reached.
– If there are no bubbles, the fry-
ing temperature has not yet
been reached.
5.6 Cooking methods for the
wok
Stir-frying
• Swirl the wok with oil.
• Cut the ingredients into small pieces.
Add sauces and seasonings and quick-
ly 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 lon-
gest cooking time.
• Stir-frying is a very healthy cooking
method.
• Vegetables keep their taste and col-
our, 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 inten-
ded for deep-frying.
Poaching / Whipping
• The curved shape of the wok is suita-
ble for whipping up custards, sabay-
ons, 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.
ENGLISH
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