Steam cooking
44
The durations given in the charts are guidelines only. We recommend selecting the
shor
ter cooking duration quoted to start with. If food is not cooked sufficiently af‐
ter the shorter time it can be put back in the oven and cooked for longer.
Meat
[min]
Leg steak, covered with water 110–120
Knuckle 135–140
Chicken breast 8–10
Shank 105–115
Top rib, covered with water 110–120
Veal cutlets 3–4
Gammon slices 6–8
Lamb stew 12–16
Poularde 60–70
Turkey roulade 12–15
Turkey escalope 4–6
Brisket, covered with water 130–140
Beef stew 105–115
Boiling fowl, covered with water 80–90
Boiled topside 110–120
Dur
ation
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