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TABLE: COOKING WITH STEAM LOW
This setting uses a low temperature from 70°C – 95°C in 5°C increments to cook delicate items like terrines,
fl ans, fresh seafood, desserts to perfection. This programme is ideal for slow cooking meat after briefl y sear
the meat in a hot pan on a hob and where a very tender result is wanted. In the below chart you will fi nd some
examples. Use the glass tray in position 2 and the steam tray in position 3.
Food Quantity Setting Cooking
method
Temperature
setting
Cooking
time
-Min-
Instructions Standing
time
-Min-
Entrcôte,
medium
2 pieces
(each
350g)
STEAM
LOW
85°C 30 - 35
Briefl y sear the meat from each
side for 1-2 minutes in a hot pan
on a hob and then transfer the
meat immediately into the steam
tray in position 3 whereas the
glass tray is insert in position 2.
-
Duck
breast,
medium
2 pieces
(each
350g)
STEAM
LOW
85°C 30 - 35
Score with a sharp knife the fat
of the duck breast in a crisscross
pattern. Rub the duck breast
with salt. Then briefl y sear the
duck breast from each side for
1- 2 minutes in a hot pan on a
hob. Transfer the duck breast
immediately into the steam tray in
position 3 whereas the glass tray
is insert in position 2.
5 - 10
Pork
medaillons
8 pieces/
540g
(each
70g)
STEAM
LOW
85°C 30 - 35
Briefl y sear the meat from each
side for 1-2 minutes in a hot pan
on a hob and then transfer the
meat immediately into the steam
tray in position 3 whereas the
glass tray is insert in position 2.
-
TABLES FOR MANUAL COOKING