Steam cooking
59
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
flavourings
, use a per-
forated cooking container. Place an
unperforated cooking container un-
derneath in order to collect the con-
centrate. You can use the concentrate
to enhance your sauces or freeze it
for later use.
– Boiling fowl, back or top rib and meat
bones can be used to make
stock
.
Place the meat together with the
bones and some mixed vegetables in
a cooking container and add cold
water. The longer the cooking dura-
tion, the stronger the stock.
Settings
Steam cooking
Temperature: 100 °C
Cooking duration: see chart
