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Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Special applications" – "Defrost").
Preparation
For meat which needs to be seared be-
fore 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 con-
centrate 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 con-
tainer 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
81
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