TABLES FOR MANUAL COOKING
TABLE: COOKING WITH STEAM LOW
This setting uses a low temperature from 70°C – 95°C in 5°C increments to cook delicate items like terrines,
flans, fresh seafood, desserts to perfection. This programme is ideal for slow cooking meat after briefly sear the meat in a hot pan on a hob and where a very tender result is wanted. In the below chart you will find some examples. Use the glass tray in position 2 and the steam tray in position 3.
Food | Quantity Setting Cooking | Temperature | Cooking | Instructions | Standing |
| method | setting | time |
| time |
|
|
|
|
ENGLISH
Entrcôte, | 2 pieces | STEAM |
|
| |
(each | 85°C | 30 - 35 | |||
medium | LOW | ||||
350g) |
|
| |||
|
|
|
|
Duck | 2 pieces | STEAM |
|
| |
breast, | (each | 85°C | 30 - 35 | ||
LOW | |||||
medium | 350g) |
|
| ||
|
|
|
| 8 pieces/ |
|
|
| |
Pork | 540g | STEAM | 85°C | 30 - 35 | |
medaillons | (each | LOW | |||
|
| ||||
| 70g) |
|
|
|
Briefl y sear the meat from each side for
Score with a sharp knife the fat of the duck breast in a crisscross pattern. Rub the duck breast with salt. Then briefl y sear the duck breast from each side for 1- 2 minutes in a hot pan on a hob. Transfer the duck breast immediately into the steam tray in position 3 whereas the glass tray is insert in position 2.
Briefl y sear the meat from each side for
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5 - 10
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EN – 45
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