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Steam cooking
82
Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
“Special applications” – “Defrost”).
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak,
should be seared in a pan on the
cooktop.
Duration
The cooking duration depends on the
thickness and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing 500
g which is 10 cm thick will take longer
to cook than a piece of meat weighing
500 g which is 5 cm thick.
Useful tips
– To retain the flavourings, use a
perforated cooking container. Place a
solid cooking container or the
universal tray underneath in order to
collect the concentrate. You can use
the concentrate to enhance your
sauces or freeze it for later use.
– Boiling chicken, back or top rib and
meat bones can be used to make
stock. Place the meat together with
the bones and some mixed
vegetables in a cooking container
and add cold water. The longer the
cooking duration, the stronger the
stock.
Settings
Automatic programmes | Meat | ... |
Steam cooking
or
Oven functions | Steam cooking
Temperature: 100°C
Duration: see chart
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