Table of Contents
Advertisement
Recommended Setting Values
You can find the ideal heating method for your fish
dishes in the table. Temperature and cooking time
depend on the quantity, consistency, and temperature of
the food. For this reason, setting ranges are indicated.
Try using the lower values to start with. You can increase
the temperature next time if necessary.
The setting values apply to chilled fish placed into the
cold cooking compartment. If you preheat the oven, you
can reduce the indicated cooking times by several
minutes.
In the table, you can find specifications for fish with
default values for the weight. If you wish to cook heavier
fish, use the lower temperature in every case. If cooking
several fish, use the weight of the heaviest fish as a
reference for determining the cooking time. The
individual fish should be approximately equal in size.
Dish
Fish
Fish, grilled, whole 1/2 inch
(300 g), e.g. trout
Fish, grilled, whole 3.5 inch
(1.5 kg), e.g. salmon
Fish fillets
Fish fillet, plain, broiled
Fish steaks
Fish steak, 1 inch (3 cm) thick
Fish, frozen
Fish fillet, plain
Fish sticks (turn during cooking) Baking sheet
48
Accessories /
Rack
cookware
position
Broil pan
2
Broil pan
2
Broil pan
4
Broil pan
4
Cookware, cov-
2
ered
3
A general rule: the larger the fish, the lower the cooking
temperature and the longer the cooking time.
Turn fish that are not in swimming position after approx.
to
of the indicated time.
^
Z
Note: Only use parchment paper that is suitable for the
selected temperature. Always cut parchment paper to
size.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results.
Heating methods used:
Bake
%
▯
Convection Broil
7
▯
Broil
(
▯
Heating
Temperature
mode
in °F (°C)
340-375
7
(170-190)
340-375
7
(170-190)
-
(
-
(
410-445
%
(210-230)
390-430
%
(200-220)
Broil
Cooking time in
setting
mins.
-
20-30
-
30-40
1
15-25
3
10-20
-
20-30
-
20-30
Advertisement
Table of Contents
