Boiling fowl, beef flank, 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. Cook at 100 °C for 60 to 90 minutes. The longer the
cooking duration, the stronger the stock.
Function (depending on model)
Steam cooking / Meat
Cook meat %
Steam Cooking / Universal
Cook universal !
Settings
Temperature
in °C
Duration
in minutes
Beef stew 100 40 - 50
Boiling fowl 100 50 - 60
Chicken breast fillet 100 8 - 10
Flank 100 60 - 70
Gammon steaks 100 6 - 8
Knuckle 100 90 - 95
Lamb ragout 100 12 - 16
Poularde 100 50 - 60
Prime beef topside 90 120 - 180
Turkey escalopes 100 4 - 6
Turkey roulade 100 12 - 15
Veal cutlets 100 3 - 4
The cooking durations given in the charts are guidelines only.
We recommend selecting the shorter cooking duration
quoted. If food is not cooked sufficiently after the shorter time
it can be put back in the oven and cooked some more.
Steam cooking / Meat
13
To Next Page
Loading...
Need help?
General
