Cooking Methods - Kuhn Rikon DUROTHERM Manual De Instrucciones

ENGLISH DUROTHERM® COOKWARE
5.

COOKING METHODS

SOFT COOKING
Thanks to the double wall of your DUROTHERM®, for many dishes you can put it on the
heat-retaining base a third of the way through the cooking time. Then the food goes on
simmering until cooking is completed – with up to 60% energy savings (please also refer to
the DUROTHERM® Cooking Times).
STEAMING
With the lid on, steam on a good medium heat with or without fat, oil or butter. As soon as
the food is slightly coloured, turn down a lower heat.
ROASTING WITHOUT FAT (ideal for meat, but not suitable for Rösti (Swiss hashed potatoes)
Heat the empty DUROTHERM® on gas/induction hobs approx. 1 minute, on electric/glass
ceramic hobs approx. 3 minutes. Do a sizzle test: the correct roasting temperature has only
been reached when water drops you put in the pan «dance» around the bottom. If they
simply evaporate, the pan is not hot enough yet. Add the food to be roasted (without fat:
lean meat just has to be rubbed lightly with oil), and roast without putting the lid on. Turn
the food over as soon as it no longer adheres to the bottom of the pan. Do not season or
add salt until roasting is finished.
ROASTING
Heat the empty DUROTHERM® on gas/induction hobs approx. 1 minute, on electric/glass
ceramic hobs approx. 3 minutes. Do a sizzle test (see Roasting without fat). Set the heat to
medium. Add fat, oil or butter. Add the food to be roasted and brown it all over.
STEAM COOKING
The perforated bowl is ideal for healthy, vitamin-retaining steaming (see DUROTHERM®
accessories on page 53). Place a meat stock in the DUROTHERM® casserole. Place the
steamer on top of the pan, add the food to be cooked, put the lid on, and steam according
to instructions.
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Important:
Be sure to remove the heat-retaining
base before cooking
Caution:
When using gas, the flames must be restricted
to the bottom of the pan