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Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking (see "Special
applications" – "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
- To retain the flavour, use a perforated
cooking container. Place a solid
cooking container or the universal tray
underneath in order to collect the
concentrate. You can use the
concentrate to enhance your sauces
or freeze it for later use.
- Boiling meat from chicken and beef as
well as meat bones can be used to
make a strong stock. Place the meat
together with the bones and some
mixed vegetables in a cooking
container and add cold water. The
longer the cooking duration, the
stronger the stock.
Settings
Automatic programmes
Steam cooking
or
|
Oven functions
Temperature: 100 °C
Cooking duration: see table
Steam cooking
|
| ... |
Meat
Steam cooking
77
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