Techniques: Steaming

It’s no wonder vegetables keep their colour and bite, fish and poultry stay juicy, and the flavours remain intense. There are plenty of ways of using steamers, and so today, top chefs have taken to using hot steam to make roast meats even better. To make sure they’ve got crisp crackling, joints such as a leg of pork or wild boar get a short, sharp browning at high temperatures beforehand. The ideal implement for using steam on larger cuts is an oven with a steam function such as the NEFF FullSteam oven.

For this leg of wild boar, debone the joint, rub seasoning into the meat, and then roll it up and tie it. Chop up vegetables and spread them over a baking tray. After frying it briefly on all sides in hot oil, place the joint on top of the vegetables.

Insert on level 1 at 170°C with low steam intensity and roast for 50-80 minutes. The core temperature of the joint should be 60°C. Leave the meat to rest before carving. Pro tip: The NEFF meat thermometer uses three points of measurement to calculate the perfect cooking time, regulating heat and automatically adapting the time left.

The pull-out system for baking trays which allows you to grip hot trays on the side to remove them, making it easier and safer to take a joint of meat out of the oven. You can change the position of the pull-outs as required.The innovative pull-out system: ComfortFlex®