Steam cooking
37
The durations given in the chart are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If meat is not cooked sufficiently af‐
ter the shorter time, it can be put back in the steam oven and cooked for longer.
Meat
[min.]
Beef shin, covered with water
45–50
110–120
Pork knuckle
75–80
135–140
Chicken breast fillet
–
8–10
Knuckle
58–63
105–115
Beef soup bones, covered with water
38–43
110–120
Veal for stewing
–
3–4
Gammon steaks
3–4
6–8
Lamb ragout
6–8
12–16
Poularde
30
60–70
Turkey roulade
–
12–15
Turkey schnitzel
–
4–6
Rib of beef, covered with water
50–55
130–140
Beef stew
30–35
105–115
Boiling chicken, covered with water
40
80–90
Silverside
45–50
110–120
Duration
