Silvercrest SSM 1000 A2 - Fish (Fish); Meat (Beef;Meat)

66
GB
10. After approx. 10 minutes (10.00), end
the warm program by pressing the Can-
cel button Keep Warm/Cancel37.
11. Remove the hot cake tin using pothold-
ers or oven gloves.
11.5 Fish (Fish)
The fish program Fish31 is for cooking fish
in steam. Other fish dishes can also be
made successfully using this device, howev-
er, such as fish soup or stewing on a bed of
vegetables with very little liquid.
Special features of this program
- Default setting of pressure level:
Low56.
High54 is not recommended.
- For purposes of steaming, place the fish
into a heat-resistant oven dish and place
this on the steamer insert23. Place suf-
ficient liquid in the bottom of the pot7
(minimum approx. 250 ml).
- For stewing, the fish is placed directly
into the pot7 with a little fish stock,
broth or white wine, and vegetables
and herbs to taste.
Example cooking times:
11.6 Meat (Beef/Meat)
This meat program Beef/Meat48 is in-
tended for braising meat (except poultry).
Special features of this program
- First use the searing program Sear/
Sauté41 as required to sear the meat
from all sides. After adding liquid, you
should then use the meat program
Beef/Meat48.
- Add at least 250 ml of liquid (e.g. wa-
ter, broth or meat stock).
Example cooking times:
Food Weight
Cooking
time
Blue trout 1000 g 3 - 5 minutes
Cod 1000 g 7 - 8 minutes
Rose fish 1000 g 3 - 6 minutes
Salmon (fillet) 1000 g 6 - 8 minutes
Food Weight
Cooking
time
Meatballs 500 g 5 - 6 minutes
Pork chops 500 g 30 - 35 minutes
Goulash, veal
chops, rou-
lades
500 g 20 - 25 minutes
Marinaded
pot roast,
boiled beef
500 g 50 minutes
Roast beef 500 g 30 minutes
Roast venison 500 g 25 - 30 minutes
Roast lamb 500 g 20 - 25 minutes
Lamb ragout 500 g 10 - 15 minutes
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