Oster 5711 - COOKING GUIDE: MEATS AND EGGS; Meat Preparation and Steaming; Egg Preparation and Steaming

English-11
BEEF:
Chuck 450 g / 1 pound 28 – 30
Hamburger 450 g / 1 pound 28 – 30
Meatballs 450 g / 1 pound 22 – 24
CHICKEN:
Pieces 450 g / 1 pound (2 – 4) pieces 26 – 30
LAMB:
Cubes 450 g / 1 pound 26 – 28
PORK:
Cubes 450 g / 1 pound 26 – 28
Hot Dogs 450 g / 1 pound 10 – 16
Pre-Cooked Sausages 450 g / 1 pound 10 – 16
VARIETY
WHEIGHT OR NUMBER OF
PIECES
APPROX. TIME
(Minutes)
MEATS:
EGGS:
IN THE SHELL:
Soft – Cooked 1 – 12 12 – 15
Hard – Cooked 1 – 12 15 – 18
“EGGS IN A CUP”
Crack raw eggs into
custard cup, season with
salt, pepper and butter
or margarine, if desired:
Soft – Cooked 1 – 4 10 – 12
Hard – Cooked 1 – 4 12 – 14
POACHED: 7 – 8
STEP 1: Pour 2 cups water in
rice bowl. Steam to heat water.
STEP 2: Crack egg in small
bowl, slide into hot water in rice
bowl. Steam until poached.
SCRAMBLED: 7 – 8
Beat 6 eggs together and 2 Tbsp.
milk in rice bowl. Season with salt
and pepper.
Stir eggs halfway through
cooking. 20 – 22
VARIETY
WHEIGHT OR NUMBER OF
PIECES
APPROX. TIME
(Minutes)