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Steam cooking
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
after the shorter time, it can be put back in the oven compartment and cooked
some more.
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 escalope
Rib of beef, covered with water
Beef stew
Boiling chicken, covered with water
Silverside
Duration
68
[min.]
110–120
135–140
8–10
105–115
110–120
3–4
6–8
12–16
60–70
12–15
4–6
130–140
105–115
80–90
110–120
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