Hamburg Steak

Moisten 15g of breadcrumbs with 20g of milk. Finely chop 45g of onion. In a separate clean small bowl, mix 20g of ketchup and 12g of medium-thick sauce, and set aside for use after cooking.

Mix 240g of ground meat with 2g of salt, 0.3g of black pepper, and 0.1g of nutmeg. Once the mixture becomes sticky, add the onion, moistened breadcrumbs, and 25g of beaten egg, and mix until uniform. Mix quickly so the meat isn’t left at room temperature for too long, and wash your hands and utensils after handling raw meat.

Divide the mixture into 4 equal portions and gently press with your palms to remove large air pockets. Shape 1 patty from each portion, weighing approximately 87g, with a diameter of about 75mm and a thickness of no more than 20mm, and slightly indent the center. Keep the shaped patties refrigerated until just before cooking.

Check the steam catcher and water tray, then fill the water tank with room-temperature water only, up to the MAX line or below, and reinstall it. Do not put seasonings, oil, or water hotter than 40℃ into the tank. Attach the inner mesh to the basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each item. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

Do not preheat; simply place the basket containing the ingredients inside. Set the machine to “Hi Steam,” 180℃, and 20 minutes for the initial test, then start. If the water refill indicator appears, check the operating status; if the machine is running, press START/STOP to pause it. Fill the tank with room-temperature water up to the MAX line or below, replace the lid properly, check the display, and resume operation. For mid-process checks, follow the “Completed,” “Not Completed,” or “Abnormal” indicators in the heating stage section, and use the controls in the conditions section to stop or resume the cycle.

If the dish does not meet the completion criteria, stop heating and proceed to the final checking step. Once the criteria are met, transfer the food to a serving dish using a clean spatula and pour the prepared sauce over it. Discard any meat juices that have settled at the bottom; do not mix them into the sauce.

If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.