Meat - Miele DG 6010 Operating Instructions Manual

Steam cooking

Meat

Fresh food
Frozen food
Preparation
Cooking duration
Useful tips
34
Prepare the meat in the usual way.
Meat should be thoroughly defrosted before cooking in the
steam oven (see "Defrosting").
Meat which needs to be seared before being cooked, e.g.
stewing steak, should be seared in a pan on the cooktop.
The cooking duration depends on the thickness and
consistency of the food and not the weight. The thicker the
food, the longer the cooking duration. A 10 cm thick piece of
meat weighing 500 g will take longer to cook than a 5 cm
thick piece of meat weighing 500 g.
Use a perforated container to retain the flavours when
cooking meat. Place a solid container underneath to catch
the juices.
You can use these to make a gravy or freeze them for later
use.
Boiling chicken, pork rind, meat, ribs 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. The longer the cooking duration, the stronger the
stock.