Steam cooking
47
Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
befor
e cooking in the steam oven (see
"Defrosting").
Preparation
For meat which needs to be seared be‐
for
e being cooked, e.g. for a stew, sear
the meat in a pan on the hob first.
Duration
The cooking duration depends on the
thickn
ess 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 lon‐
ger to cook than a piece of meat weigh‐
ing 500 g which is 5 cm thick.
Tips
– Use a perforated container to retain
the juices when cooking meat. Place
a soli
d container underneath to catch
the juices. You can use these to
make a gravy or freeze them for later
use.
– Boiling fowl, back or top rib 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 and
cook. The longer the cooking dura‐
tion, the stronger the stock.
Settings
| Cook meat
or
T
emperature: 100 °C
Duration: see chart
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