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Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Special applications - Defrosting with
steam").
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak,
should be seared in a pan on the
cooktop.
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.
Useful tips
– 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.
Settings
Automatic programmes
Steam cooking
or
|
Oven functions
Temperature: 100 °C
Duration: see chart
Steam cooking
|
| ... |
Meat
Steam cooking
67
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