Meat - Miele DG 6500 Operating And Installation Instructions

Steam cooking

Meat

Fresh
Frozen
Preparation
Duration
Tips
42
Prepare the meat in the usual way.
Meat should be thoroughly defrosted before cooking in the
steam oven (see "Defrosting").
For meat which needs to be seared before being cooked,
e.g. stew, sear the meat in a pan on the hob first.
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.
Use a perforated container to retain the juices when cooking
meat, such as prime beef topside. Place a solid container
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.