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The cooking durations given in the chart are guidelines for fresh fish. We recom-
mend selecting the shorter cooking duration quoted. If food is not cooked suffi-
ciently after the shorter duration it can be put back in the oven and cooked for
longer.
Fish
Eel
Perch fillet
Seabream fillet
Trout, 250 g
Halibut fillet
Atlantic cod fillet
Carp, 1.5 kg
Salmon fillet
Salmon steak
Salmon trout
Coley fillet
Rose fish fillet
Haddock fillet
Plaice fillet
Monk fish fillet
Sole fillet
Turbot fillet
Tuna fillet
Pikeperch fillet
Temperature / Duration
Steam cooking
[°C]
[min]
100
100
85
90
10–13
85
100
100
18–25
100
100
90
14–17
85
100
100
85
85
85
85
85
85
5–7
8–10
3
4–6
6
6–8
8–10
3
6–8
4–6
4–5
8–10
3
5–8
5–10
4
69
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