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Idiomas disponibles
Meat
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Choose only soft, lean meat from which you
have completely removed the fat.
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During steaming, the meat fat is further re-
duced and drains off completely.
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Cut the meat into pieces that are not too thick.
Meat that is suitable for grilling is ideal for
steaming.
Meat
Chicken breast
Chicken legs
Meatballs
Lamb
Beef
Pork
Sausages
Fish and seafood
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Frozen fish can also be steamed without
defrosting if the pieces have been separated
beforehand and the cooking time is extended.
Fish and
seafood
Fish fillet
Salmon steak
Tuna steak
SDG 950 D4
Cooking
Quantity
time
400 g
15–20 min.
2 pieces
20–30 min.
500 g
22–24 min.
4 pieces
15–20 min.
250 g
10–15 min.
400 g or 4
10–15 min.
pcs.
400 g
10–15 min.
Cooking
Quantity
time
250 g
10–15 min.
400 g
10–15 min.
400 g
15–20 min.
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Poultry meat in particular must be well cooked
to avoid possible salmonella infection.
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Prick sausages so that they do not burst. Raw
sausages are not suitable for steaming.
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Serve the meat with tasty sauces or marinate it
before steaming.
Notes
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remove the skin before cooking
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be sure to cook well
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cook thoroughly
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after steaming, brown in the oven
(grill function) if necessary
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made from beef or mixed
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in slices, e.g. cutlet, fillet
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in slices, e.g. fillet steak, roast beef
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fillet, sirloin or steak
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remove fat completely
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only pre-scalded sausages, e.g. frankfurters,
bockwurst, hot dog sausages etc.
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prick the skin before cooking
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Fish is cooked when it no longer looks glassy
inside. Monitor the cooking time, as fish
cooked for too long quickly becomes too dry.
Notes
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frozen: 5 min. longer
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frozen: 5 min. longer
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frozen: 5 min. longer
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