Steam Cooking / Meat - Miele DGC 4084 XL User Instructions

Fresh
Frozen
Preparation
Cooking time
Tips
Prepare the meat in the usual way.
Meat should be thoroughly defrosted before steaming (see
"Defrosting").
For meat which needs to be seared before being cooked,
e.g. stewing beef, sear the meat in a pan on the cooktop.
Then cook it with steam in the oven.
The cooking time depends on the thickness and consistency
of the food, not the weight. The thicker the food, the longer
the cooking time. A 4" (10 cm) thick piece of meat weighing
1 lb (450 g) will take longer to cook than a 2" (5 cm) thick
piece of meat weighing 1 lb (450 g).
Use a perforated container to retain the flavors when cooking
meat. Place a solid container underneath to catch the juices.
You can use them to make a gravy or freeze them for later
use.
Prime rib will turn out well when cooked in a little stock at
195 °F (90 °C).
Sausages designated for boiling should be cooked with
steam at a temperature of 195 °F (90 °C). They will burst at
higher temperatures.
The cooking time for sausages is between 2 and 10 minutes,
depending on thickness.

Steam cooking / Meat

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