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The durations given in the chart are guidelines for fresh fish. We recommend
selecting the shorter cooking duration quoted to start with. If the fish is not cooked
sufficiently after the shorter time, it can be put back in the steam oven and cooked
for longer.
Fish
Eel
Perch fillet
Bream/Snapper fillet
Trout, 250 g
Halibut/Trumpeter fillet
Blue eye trevalla/Ling fillet
Carp, 1.5 kg
Salmon fillet
Salmon steak
Ocean trout/Rainbow trout
Basa fillet
Rosefish fillet
Jackass morwong fillet/Terakihi fillet
Flounder fillet
Stargazer/Monkfish fillet
Sole fillet
Turbot fillet
Tuna fillet
Pikeperch fillet
Temperature / Duration
Steam cooking
[°C]
[min.]
100
100
85
90
85
100
100
100
100
90
85
100
100
85
85
85
85
85
85
5–7
3–5
3–5
8–12
4–6
6
18–25
4–8
8–10
8–10
3
6–8
4–6
4–5
6–8
3
5–8
4–8
4
71
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