Steam cooking
37
The durations given in the chart are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If meat is not cooked sufficiently af‐
ter the shorter time, it can be put back in the steam oven and cooked for longer.
Meat
[min.]
Beef shin, covered with water 45–50 110–120
Pork knuckle 75–80 135–140
Chicken breast fillet – 8–10
Knuckle 58–63 105–115
Beef soup bones, covered with water 38–43 110–120
Veal for stewing – 3–4
Gammon steaks 3–4 6–8
Lamb ragout 6–8 12–16
Poularde 30 60–70
Turkey roulade – 12–15
Turkey schnitzel – 4–6
Rib of beef, covered with water 50–55 130–140
Beef stew 30–35 105–115
Boiling chicken, covered with water 40 80–90
Silverside 45–50 110–120
Duration
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