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45
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, ans,
fresh seafood, desserts to perfection. This programme is ideal for slow cooking meat after brie 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 nd some examples.
Use the glass tray in position 2 and the steam tray in position 3.
Food
Quantity
Cooking
method
Temperature
setting
Cooking
time
-Min-
Instructions
Standing
time
-Min-
Entrcôte,
medium
2 pieces
(each
350g)
STEAM
LOW
85°C 30 - 35 Brie 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 the fat of the duck with a sharp knife
in a crisscross pattern. Rub the duck breast
with salt. Then brie 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 Brie 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
AX-1110(SL)M_eng.indd 45AX-1110(SL)M_eng.indd 45 8/16/2013 11:04:00 AM8/16/2013 11:04:00 AM