Fish (Fish); Meat (Beef/Meat) - Silvercrest SSM 1000 A2 Operating Instructions Manual

10. After approx. 10 minutes (10.00), end
the warm program by pressing the Can-
cel button Keep Warm/Cancel 37.
11. Remove the hot cake tin using pothold-
ers or oven gloves.

11.5 Fish (Fish)

The fish program Fish 31 is for cooking fish
in steam. Other fish dishes can also be
made successfully using this device, howev-
er, such as fish soup or stewing on a bed of
vegetables with very little liquid.
Special features of this program
- Default setting of pressure level:
Low 56.
High 54 is not recommended.
- For purposes of steaming, place the fish
into a heat-resistant oven dish and place
this on the steamer insert 23. Place suf-
ficient liquid in the bottom of the pot 7
(minimum approx. 250 ml).
- For stewing, the fish is placed directly
into the pot 7 with a little fish stock,
broth or white wine, and vegetables
and herbs to taste.
Example cooking times:
Food Weight
Blue trout 1000 g
Cod 1000 g
Rose fish 1000 g
Salmon (fillet) 1000 g
66 GB

11.6 Meat (Beef/Meat)

This meat program Beef/Meat 48 is in-
tended for braising meat (except poultry).
Special features of this program
-
-
Example cooking times:
Meatballs
Pork chops
Goulash, veal
chops, rou-
lades
Marinaded
pot roast,
boiled beef
Roast beef
Roast venison 500 g
Cooking
Roast lamb
time
Lamb ragout
3 - 5 minutes
7 - 8 minutes
3 - 6 minutes
6 - 8 minutes
First use the searing program Sear/
Sauté 41 as required to sear the meat
from all sides. After adding liquid, you
should then use the meat program
Beef/Meat 48.
Add at least 250 ml of liquid (e.g. wa-
ter, broth or meat stock).
Food Weight
500 g
500 g
500 g
500 g
500 g
500 g
500 g
Cooking
time
5 - 6 minutes
30 - 35 minutes
20 - 25 minutes
50 minutes
30 minutes
25 - 30 minutes
20 - 25 minutes
10 - 15 minutes