Silvercrest SDG 950 D4 handleiding
Handleiding
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11 ■
Meat
■ Choose only soft, lean meat from which you
have completely removed the fat.
■ During steaming, the meat fat is further re-
duced and drains off completely.
■ Cut the meat into pieces that are not too thick.
Meat that is suitable for grilling is ideal for
steaming.
■ Poultry meat in particular must be well cooked
to avoid possible salmonella infection.
■ Prick sausages so that they do not burst. Raw
sausages are not suitable for steaming.
■ Serve the meat with tasty sauces or marinate it
before steaming.
Meat Quantity
Cooking
time
Notes
Chicken breast 400 g 15–20 min.
– remove the skin before cooking
– be sure to cook well
Chicken legs 2 pieces 20–30 min.
– cook thoroughly
– after steaming, brown in the oven
(grill function) if necessary
Meatballs 500 g 22–24 min. – made from beef or mixed
Lamb 4 pieces 15–20 min. – in slices, e.g. cutlet, fillet
Beef 250 g 10–15 min. – in slices, e.g. fillet steak, roast beef
Pork
400 g or 4
pcs.
10–15 min.
– fillet, sirloin or steak
– remove fat completely
Sausages 400 g 10–15 min.
– only pre-scalded sausages, e.g. frankfurters,
bockwurst, hot dog sausages etc.
– prick the skin before cooking
Fish and seafood
■ Frozen fish can also be steamed without
defrosting if the pieces have been separated
beforehand and the cooking time is extended.
■ Fish is cooked when it no longer looks glassy
inside. Monitor the cooking time, as fish
cooked for too long quickly becomes too dry.
Fish and
seafood
Quantity
Cooking
time
Notes
Fish fillet 250 g 10–15 min. – frozen: 5 min. longer
Salmon steak 400 g 10–15 min. – frozen: 5 min. longer
Tuna steak 400 g 15–20 min. – frozen: 5 min. longer
IB_466046_SDG950D4_LB6-.indb 11 26.06.2024 09:59:39
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Productinformatie
| Merk | Silvercrest |
| Model | SDG 950 D4 |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 4984 MB |
