Steam cooking
36
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Special applicaitons - Defrost").
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak,
should be seared in a pan on the cook‐
top.
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 sol‐
id cooking container and add cold
water. The longer the cooking dura‐
tion, the stronger the stock.
– When cooking meat with the addi‐
tion of liquid please follow recipe in‐
structions regarding the amount of
liquid to use. This is particularly im‐
portant when using Steam with pres‐
sure . Using too much can cause
the liquid to boil over. If you need to
add more liquid, e.g. add more stock,
it is best to do so after the food has
been cooked.
Settings
Steam with pressure
Temperature: 120 °C
or
Steam cooking
Temperature: 100 °C
Duration: see chart
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