Steam cooking
72
Meat
Fresh food
Prepare the meat as usual.
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 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.
Tips
– Use a perforated pan to retain the
fla-
vor
when cooking meat. Place a solid
pan or universal tray 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 to make
stock
. Place the meat together with
some mixed vegetables in a solid
cooking pan and add cold water. The
longer the cooking duration, the
stronger the stock.
Settings
MasterChef
|
Meat
|
...
|
Steam Cook-
ing
or
Operating Modes
|
Steam Cooking
Temperature: 210°F / 100°C
Duration: see chart
