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198 Cooking in the Miele steam oven Food For steam oven For pressure steam oven Container Tempera- ture in °C Duration in minutes Tempera- ture in °C Duration in minutes Perfo- rated cooking container Solid cooking container Fish and shellfish Vongole 90 2–4 90 2–4 • • Pikeperch fillet 85 4 85 4 • Meat and sausages Beef shin, covered with water 100 110–120 120 45–50 • Frankfurters 90 6–8 90 6–8 • • Pork knuckle 100 135–145 120 75–80 • Chicken breast fillet 100 8–10 100 8–10 • • Knuckle 100 105–115 120 58–63 • Top rib, covered with water 100 110–120 120 38–43 • Veal for stewing 100 3–4 100 3–4 • Gammon steaks 100 6–8 120 3–4 • • Lamb stew 100 12–16 120 6–8 • Turkey roulade 100 12–15 100 12–15 • Turkey schnitzel 100 4–6 100 4–6 • • Rib of beef, covered with water 100 130–140 120 50–55 • Beef stew 100 105–115 120 30–35 • Boiling chicken, covered with water 100 80–90 120 40 • Silverside 100 110–120 120 45–50 • White sausages 90 6–8 90 6–8 • •