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récolte / RAO-3

Pork Steak

Season 2 pork loin slices with salt and thyme, then cook them using the “Hi Steam” setting.

Serves 2 / 120g pork loin × 2 slicesMeat DishesOriginal
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The official sources referenced are listed in the "References" section at the bottom of the page.

For information on the use of AI and the scope of verifiable content, please refer to our general posting guidelines. Please read the preconditions and instructions for each step before cooking, and verify the final result using the method described in the text.

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Initial Heating Settings

Initial Verification SettingsHi Steam180°C / 20min

After 20 minutes, check whether the core temperature remains at 75℃ or higher for 1 continuous minute. Measure the core temperature and holding time at the thickest part. Transfer items that meet the completion criteria to a clean plate. If the dish does not meet the criteria, but shows no signs of burning or abnormalities, remove the probe and return the dish to the air fryer to resume cooking for the remaining time originally set. If the dish is still not ready when the set time ends, stop heating and proceed to the final verification step. Do not resume cooking if the food has started to burn. If you notice smoke, an unusual odor, or an error message, stop the appliance immediately, discontinue use, and follow the instructions in the user manual.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Cut through the sinews and season the meat.

Check Before Cooking
  • 2 slices of pork loin (120g each), with the thickest part measuring 15mm or less. This recipe calls for placing only the meat in a single layer, without adding any side dishes at the same time.
  • If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
  • Start with chilled meat, without preheating the empty appliance. Do not use these settings for ingredients with different quantities or thicknesses.
  • Cook in a single layer with space between the pieces so they do not overlap. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not convert capacity to weight, and do not extend the cooking time based on the amount of meat.
  • The device is designed to automatically turn off if it remains paused for approximately 10 minutes. When resuming, check the remaining time and mode; do not simply add the full initial cooking time again.
  • Do not operate continuously for 180 minutes or longer, including additional heating and cooking in batches. If you notice any unusual odors or excessive smoke, stop operation and follow the instructions in the user manual.
  • Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
  • Before removing the food midway through, press START/STOP to pause, then carefully place the basket on a trivet, being mindful of the steam. Return the basket to the oven and press START/STOP to resume the remaining time.
  • Using a food thermometer and a timer, ensure that the center of the thickest part of each ingredient remains at 75℃ or higher for at least 1 continuous minute. Do not place the tip against bones, and measure vegetables that have come into contact with raw meat under the same conditions. Remove standard thermometers before reheating, and clean them after each measurement.

Instructions

0 / 7 Complete
  1. 01

    Score the meat and season it

    Do not wash raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Make several shallow cuts along the border between the fat and lean parts of the pork, ensuring the thickness is 15mm or less. Lightly rub 1.8g of salt, 0.3g of black pepper, 0.3g of thyme, and 2g of garlic onto both sides.

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  2. 02

    Mix the lemon oil for finishing

    In a clean small bowl, mix 8g of lemon juice and 4g of olive oil. Set it aside in a place where it won’t come into contact with raw meat until you’re ready to drizzle it over the food after cooking.

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  3. 03

    Arrange in a single layer

    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.

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  4. 04

    Hi Steam: Start by trying 180℃

    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.

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  5. 05

    Measure the core temperature and holding time

    After 20 minutes, check for “Pause” or “End” and remove the basket. Insert the thermometer horizontally into the center of the thick meat in each of the 2 pieces. Avoid measuring in areas consisting solely of fat or at the thin edges. Using a food-grade meat thermometer, confirm that the internal temperature remains at 75℃ or higher for at least 1 continuous minute. Measure the holding time only after the reading has stabilized; if the temperature drops below 75℃ during this period, do not consider the meat done, but proceed to the final verification step. Do not judge doneness based on color, juices, or only 1 temperature reading. Remove the thermometer before reheating, and wash any parts that came into contact with uncooked meat before reusing.

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  6. 06

    Verify the completion criteria

    If the meat does not meet the completion criteria, stop heating and proceed to the final check. Transfer the meat that meets the criteria to a clean plate and drizzle with lemon oil.

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  7. 07

    What to check if the food is not yet done

    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.

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Check the results

Use a thermometer to confirm that the core temperature remains at 75℃ or higher for at least 1 continuous minute; once this is achieved, the dish is ready. Transfer the cooked meat to a clean plate and drizzle with lemon oil.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

Only the fatty parts are browned, while the lean parts remain pale.

Do not rely on color differences; instead, measure the core temperature of the thickest part of the lean meat and the holding time. Do not assume that the color of the fat indicates the overall doneness of the meat.

The meat curls up, making only part of it thicker

Next time, make more cuts in the meat and lay it flat from the start. If it does not meet the completion criteria, stop heating and proceed to the final check.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
RAO-3 / 2 pork loin slices (approx. 120g each) and vegetables / Hi Steam / 180℃ / 16〜20 minutes.
Independently designed details and unverified points
Crisp. cooks only pork and uses thyme for flavoring, without mustard or honey-based sauces. The specific conditions—such as a thickness of 15mm or less, an initial cooking time of 20 minutes, the addition of lemon oil after cooking, and verification using a thermometer—are proprietary; the taste, texture, and cooking time have not been verified.

See the official “Mustard Pork & Grilled Vegetables” recipe ↗

Source checked: 2026-09-07

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

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