Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Using the appliance
- Description of functions
- Before using for the first time
- Settings
- Minute minder
- Main and sub-menus
- Energy saving tips
- Operation
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Further applications
- Reheat
- Defrost
- Mix & Match
- Containers
- Tips for reheating plated meals
- Tips for cooking plated meals
- Assembling a plated meal using various components
- Notes on the cooking charts
- Using the special application
- Reheating food with the special application
- Cooking food with the special application
- Food suitable for the special application
- Menu cooking – automatic
- Bottling
- Bottling cakes
- Drying
- Extracting juice with steam
- Blanching
- Disinfect items
- Heat crockery
- Keeping warm
- Prove dough
- Heating damp flannels
- Dissolve gelatine
- Decrystallise honey
- Melt chocolate
- Cook bacon
- Sweat onions
- Apple storage
- Making eierstich
- Fruit preserve
- Skinning vegetables and fruit
- Make yoghurt
- Automatic programmes
- User programmes
- Baking
- Roasting
- Grilling
- Cleaning and care
- Problem solving guide
- Optional accessories
- Service
- Installation
- Note for test institutes
- UK Conformity declaration
- EU Conformity declaration
- Copyrights and licences
Steam cooking
72
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
- 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
Automatic programmes | Meat | ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table