Miele DGC 6660, Инструкции по эксплуатации и монтажу, Страница: 68 / 184

Steam cooking
68
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Defrosting").
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
– Use a perforated container if you wish
to retain the juices when cooking
meat. Place a solid container or the
universal tray underneath to catch the
juices. You can use these to make a
gravy or freeze them for later use.
– Boiling fowl, back or top rib and meat
bones can be used to make stock .
Place the meat together with some
mixed vegetables in a solid cooking
container and add cold water and
cook. The longer the cooking
duration, the stronger the stock.
Settings
Automatic programmes
|
Meat
|
...
|
Steam
cooking
or
Oven functions
|
Steam cooking
Temperature: 100 °C
Duration: see chart