Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted before cooking in the
steam oven (see "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
Use a perforated container to retain the
juices
when cooking
meat, such as prime beef topside. 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.
Steam cooking
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