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The durations given in the chart are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If meat is not cooked sufficiently af‐
ter the shorter time, it can be put back in the steam oven and cooked for longer.
Meat
Beef shin, covered with water
Pork knuckle
Chicken breast fillet
Knuckle
Beef soup bones, covered with water
Veal for stewing
Gammon steaks
Lamb ragout
Poularde
Turkey roulade
Turkey schnitzel
Rib of beef, covered with water
Beef stew
Boiling chicken, covered with water
Silverside
Duration
Steam cooking
[min.]
45–50
110–120
75–80
135–140
–
58–63
105–115
38–43
110–120
–
3–4
6–8
12–16
30
60–70
–
12–15
–
50–55
130–140
30–35
105–115
40
80–90
45–50
110–120
8–10
3–4
6–8
4–6
37
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