Cooking times
Steaming on the hob (food in the insert)
The amount of liquid required for steaming is approx. a half to one litre (de-
pending on the cooking time and temperature). In case of doubt remember: It
is better to undercook, as you can always cook it some more. However if the
food is overcooked, you cannot make it "crunchy" again.
Dish
Quantity /
size
Cooking
time
Comment
Temperaturerange
(thermometer in lid)
Meat / Poultry
Chicken Whole ca. min
Sear briefly and
steam*
– °C
Chicken breast ca. min
Sear briefly and
steam*
– °C
Chicken drumsticks ca. min
Sear briefly and
steam*
– °C
Roast venison ca. g ca. min
Sear briefly and
steam*
– °C
Roast veal ca. g ca. min
Sear briefly and
steam*
– °C
Leg of lamb ca. g ca. min
Sear briefly and
steam*
– °C
Roast beef ca. g ca. min
Sear briefly and
steam*
– °C
ecompact round
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