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Steam cooking
48
Meat
Fresh food
Prepare the meat as usual.
Frozen food
Meat should be thoroughly defrosted
befor
e cooking in the steam oven (see
"Defrosting").
Preparation
For meat which needs to be seared be‐
for
e being cooked, e.g. for a stew, sear
the meat in a pan on the cooktop first.
Cooking duration
The cooking time depends on the thick‐
ness and consi
stency of the food. The
thicker the meat, the longer the cooking
time.
Tips
– Use a perforated container to retain
the flavor when cooking meat. Place
a soli
d container underneath to catch
the juices. You can use these to
make a gravy or freeze them for later
use.
– Boiling chicken, pork rind, meat, ribs
and meat bones can be used t
o
make stock. Place the meat together
with some mixed vegetables in a sol‐
id cooking pan and add cold water.
The longer the cooking duration, the
stronger the stock.
Settings
MasterChef | Meat | ... | Steam Cooking
or
Steam Cooking
T
emperature: 212°F / 100°C
Duration: see chart
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