Fish, Shellfish, Sous-Vide Techniques - Cleveland OES 6.08 mini Operator's Manual, Use And Care Instructions

Using the cooking programs
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Fish, shellfish, sous-vide techniques

Roasting
Typical settings for roasting:
Dish
Trout
Plaice
Whole sole
Salmon steak
Frozen breaded fish filet
Prawns
Poaching
Typical settings for poaching:
Dish
Mussels
Trout
Large prawns
Salmon portions
Fish pâté
Fish dumplings
Vacuum-packed trout
Terrines, galantines in
vacuum packs (sous vide)
minis easyTOUCH user manual
°C min °C
–
230 8-12
–
235 5-8
–
220 10-12
–
180 4-8
°C min °C
–
96 10-12
–
72 12-15
–
80 4-8
–
85 8-10
80 60-70 60-65
–
72 8-12
70 18-24 65
–
70 65
117
Tip
Use every other shelf

Use every other shelf

Use grill rack

Use every other shelf

Use roasting and baking sheet

Use every other shelf

Use roasting and baking sheet
Tip

Place trout with stomach flaps
opened out onto sheet
or

Use spit rack
Use every other shelf
Sous vide 65°C core temperature