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Steam cooking
76
Meat
Fresh food
Prepare the meat as usual.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
“Defrost” under “Special Modes”).
Preparation
For meat which needs to be seared be-
fore 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 consistency of the food. The
thicker the meat, the longer the cooking
time. The thicker the piece of food is,
the longer cooking will take. A piece of
fish weighing 1 lb (500 g) that is
4" (10cm) thick will take longer to cook
than a piece weighing 1 lb (500 g) and
only 2" (5 cm) thick.
Tips
- To retain the flavor, use a perforated
cooking container. Place an unperfo-
rated cooking container underneath
in order to collect the concentrate.
You can use the concentrate to en-
hance your sauces or freeze it for
later use.
- Boiling meat from chicken and beef
as well as meat bones can be used to
make a strong stock. Place the meat
together with the bones and some
mixed vegetables in a cooking con-
tainer and add cold water. The longer
the cooking duration, the stronger the
stock.
Settings
Automatic programs | Meat |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
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