Publicité
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
14 GB
• Poultry, in particular, needs to be
• Pierce sausages to stop them bursting.
• Steam-cooking is not suitable for raw
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
cooked right through to prevent the risk
of salmonella infection.
sausage. Sausage needs to have been
boiled already (e.g. bockwurst, wieners
etc.).
Comments
Publicité
