Miele DGC 5070, Инструкция пользователя, Страница: 12 / 80

Fresh meat
Prepare the meat in the usual way.
Deep frozen meat
Meat should be thoroughly defrosted beforehand (see
"Defrosting").
Preparation
For meat which needs to be seared before being cooked,
e.g. stewing steak, sear the meat in a pan on the hob. Then
place it in the oven to cook it with steam.
Temperature
Sausages should be cooked with steam at a temperature of
90 °C. They will burst at higher temperatures.
Duration
The cooking duration depends on the thickness and
consistency of the food and not the weight. The thicker the
food, the longer the cooking duration. A 10 cm thick piece of
meat weighing 500 g will take longer to cook than a 5 cm
thick piece of meat weighing 500 g.
The cooking duration for sausages is between 2 and
10 minutes depending on thickness.
Useful tips
Use a perforated container to retain the flavours 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.
Prime beef topside is particularly successful when cooked in
stock or gravy at 90 °C.
Steam cooking / Meat
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