Steam cooking
33
The durations given in the chart are guidelines only. We recommend selecting the
shor
ter cooking duration quoted to start with. If meat is not cooked sufficiently af‐
ter the shorter time, it can be put back in the oven compartment and cooked
some more.
Meat
[min.]
Beef shin, covered with water 110–120
Pork knuckle 135–140
Chicken breast fillet 8–10
Knuckle 105–115
Beef soup bones, covered with water 110–120
Veal for stewing 3–4
Gammon steaks 6–8
Lamb ragout 12–16
Poularde 60–70
Turkey roulade 12–15
Turkey escalope 4–6
Rib of beef, covered with water 130–140
Beef stew 105–115
Boiling chicken, covered with water 80–90
Silverside 110–120
Dur
ation
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