Cooking Times - Meat - Silvercrest SDG 800 B2 Instrucciones De Servicio

8.3

Cooking times - meat

• Select only lean, soft meat and remove
all the fat from it.
• The pieces of meat should not be too
thick. Meat suitable for grilling is also
good for steaming.
• Any fat still in the meat is reduced fur-
ther by the steaming process.
Meat Quantity
Beef 250 g
Meatballs 500 g
Pork 400 g or
4 pieces
Lamb 4 pieces
Sausages 400 g
Chicken 400 g
breast
Chicken 2
legs
76 GB
• Poultry, in particular, needs to be
cooked right through to prevent the risk
of salmonella infection.
• Pierce sausages to stop them bursting.
• Steam-cooking is not suitable for raw
sausage. Sausage needs to have been
boiled already (e.g. bockwurst, wieners
etc.).
Cooking
time
10 - 15 min - In slices, e.g. fillet steak, roasting beef
22 - 24 min - Made of beef or mixed mince
10-15 min - In slices, e.g. fillet, tenderloin
15 - 20 min - Slices, e.g. chop, fillet
10 - 15 min - Only boiled sausage such as frankfurters,
knackwurst, bockwurst, hot dog sausages etc.
- Pierce the skin before cooking
15 - 20 min - Remove the skin before cooking
- Meat must be cooked right through
20 - 30 min - Meat must be cooked right through
- Brown under the grill after steaming if desired
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