Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Description of functions
- Before using for the first time
- Operation
- General notes
- Steam cooking
- Special applications
- Settings
- Note for test institutes
- Cleaning and care
- Problem solving guide
- Optional accessories
- Technical data
- After sales service
Steam cooking
32
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
500g which is 10 cm thick will take
longer to cook than a piece of meat
weighing 500g which is 5 cm thick.
Tips
– Use a perforated container to retain
the juices 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 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
Temperature: 100°C
Duration: see chart