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Fish
Fish, whole
Fish steak,
3 cm thick
Fish fillet
Tips for roasting
and grilling
The table does not contain
information for the weight of the
joint.
How to tell when the roast is ready.
The roast is too dark and the
crackling is partly burnt.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
Steam rises from the roast when
basted.
84
For fish fillet, add a few tablespoons of liquid for
steam.
Ensure that the fillet pieces do not overlap.
The information in the table applies to unbreaded fish.
Weight
Accessories
and ovenware
per 300 g
wire rack
(approx.)
1.0 kg
wire rack
1.5 kg
wire rack
2.0 kg
covered
wire rack
covered
Select the next lowest weight from the instructions and extend
the time.
Use a meat thermometer (available from specialist shops) or
carry out a spoon test". Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it
needs to be cooked for a little longer.
Check the shelf position and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
This is normal and due to the laws of physics. The majority of
the steam escapes through the steam outlet. It may settle and
form condensation on the cooler switch panel or on the fronts of
adjacent units.
Level
Type of
heating
2
(
2
4
2
4
0
%
3
(
0
%
Tempera
Cooking
ture in C,
time in
grill setting
minutes
2
20 25
200 220
40 50
190 210
50 60
190 210
70 80
2
20 25
210 230
20 30
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