Steam Cooking / Meat - Miele DGC 5080 XL User Instructions

Steam cooking / Meat

Fresh meat
Deep frozen meat
Preparation
Temperature
Duration
Useful tips
10
Prepare the meat in the usual way.
Meat should be thoroughly defrosted beforehand (see
"Defrosting").
For meat which needs to be seared before being cooked,
e.g. stewing steak, sear the meat in a pan on the hob. Then
place it in the oven to cook it with steam.
Sausages should be cooked with steam at a temperature of
90 °C. They will burst at higher temperatures.
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.
The cooking duration for sausages is between 2 and
10 minutes depending on thickness.
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.
Prime beef topside is particularly successful when cooked in
stock or gravy at 90 °C.