Steam cooking
75
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
For meat which needs to be seared
before 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
longer to cook than a piece of meat
weighing 500 g which is 5 cm thick.
Tips
– To retain the
flavourings
, use a
perforated cooking container. Place
an unperforated cooking container
underneath in order to collect the
concentrate. You can use the
concentrate to enhance your sauces
or freeze it for later use.
– Boiling fowl, 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
|
...
|
or
Steam cooking
Temperature: 100 °C
Cooking duration: see table
