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Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted before cooking in the
steam oven (see "Defrosting").
Preparation
For meat which needs to be seared before being cooked,
sear the meat in a pan on the hob first.
Cooking 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.
Tips
If you want to preserve the juices, cook in a perforated
container. 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 all be used
to make stock. Place the meat together with some mixed
vegetables in a solid cooking container and add cold water.
The longer the cooking duration, the stronger the stock.
Steam cooking
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