Fish - Rational SelfCookingCenter Applications Manual

Fish

Pan Fried
Poached
Grill
Breaded
Octopus
Fish in Pastry
iLC Pan Fried
iLC Grill
iLC Poached
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All types of fish, with or without skin, marinaded or on a bed of vegetables,
filleted or whole, are roasted very succulent and crispy, for example salmon fillet
or steak, whole trout, or fillet of perch.
Recommended for fish or shellfish of all kinds, whole or filleted. Also suitable for
the production of fine fish terrines.
All types of fish, with or without skin, are grilled very succulent and crispy, for
example salmon fillet or steak, whole trout, or fillet of perch.
Breaded fish of all kinds, such as pollack, fish fingers or breaded plaice become
crispy, golden brown, and succulent.
Suitable for especially tender octopus and cuttlefish.
For the classic preparation of fish in pastry.
Suitable for roasting fish in à la carte service or for production. Here you work on
a rolling basis with iLevelControl.
Suitable for grilling fish in à la carte service or for production. Here you work on a
rolling basis with iLevelControl.
Suitable for steaming fish in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.