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Fish Poultry Meat
Put the meat, vegetables and spices in the cooking tray, then
1
add the vegetable bouillon. The bouillon must cover the meat.
Put the cooking tray into the cold cooking space on to the
2
wire shelf at level 2. Steam 100 °C, 90–120 minutes (depen-
ding on the thickness of the meat).
Tip
If you are serving potatoes as an accompaniment, they can
be cooked along with the meat.
Stewing meat
Cooking tray unperforated,
10 cm high, ⅓ GN
Wire shelf
1 kg beef, brisket flat cut or
brisket point cut
2 carrots, peeled, quartered
½ small celeriac, peeled,
quartered
2 small onions
1 bay leaf
2 cloves
4 black pepper corns
½–1 l vegetable bouillon
Preparation: 20 minutes
|
Cooking: 2 hours
Summary of Contents for Combair-Steam S
Page 2: ......
Page 3: ...Delicious recipes...
Page 4: ...Delicious recipes...
Page 12: ...Aperitif Starters...
Page 22: ...Fish Poultry Meat...
Page 33: ...Accompaniments Gratins...
Page 43: ...Vegetable...
Page 49: ...Desserts Pastries...
Page 62: ...Bread Flans...
Page 70: ...Own recipes Own recipes...
Page 71: ...Own recipes Own recipes...
Page 72: ......
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