Steam cooking
43
Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Defrosting").
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 hob first.
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 lon‐
ger to cook than a piece of meat weigh‐
ing 500 g which is 5 cm thick.
Tips
– Use a perforated container to retain
the
juices
when cooking meat. Place
a solid container underneath to catch
the juices. You can use these to
make a gravy or freeze them for later
use.
– Boiling fowl, back or top rib and meat
bones can be used to make
stock
.
Place the meat together with some
mixed vegetables in a solid cooking
container and add cold water and
cook. The longer the cooking dura‐
tion, the stronger the stock.
Settings
Automatic programmes
|
Meat
|
...
|
Steam
cooking
or
Steam cooking
Temperature: 100 °C
Duration: see chart
Summary of Contents for DG 6500
Page 114: ......
