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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.
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.).
Meat Quantity
Cooking
time
Comments
Beef 250 g 10 - 15 min
- In slices, e.g. fillet steak, roasting beef
Meatballs 500 g 22 - 24 min
- Made of beef or mixed mince
Pork 400 g or
4pieces
10-15 min
- In slices, e.g. fillet, tenderloin
Lamb 4 pieces 15 - 20 min
- Slices, e.g. chop, fillet
Sausages 400 g 10 - 15 min
- Only boiled sausage such as frankfurters,
knackwurst, bockwurst, hot dog sausages etc.
- Pierce the skin before cooking
Chicken
breast
400 g 15 - 20 min
- Remove the skin before cooking
- Meat must be cooked right through
Chicken
legs
2 20 - 30 min
- Meat must be cooked right through
- Brown under the grill after steaming if desired
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16


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