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Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking (see "Special
applications – Defrost").
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak, should
be seared in a pan on the cooktop.
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
- To retain the flavourings, use a
perforated cooking container. Place
an unperforated cooking container
underneath in order to collect the
concentrate. You can use the
concentrate to enhance your sauces
or freeze it for later use.
- Boiling chicken, 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 duration, the stronger the
stock.
Settings
Automatic programmes
or
Steam cooking
Temperature: 100 °C
Duration: see chart
Steam cooking
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Meat
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