Bedienungsanleitung AEG Electrolux HC451500EB (Seite 29 von 72) (Holländisch)

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• 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 29

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