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Fish
▯
Fish should (for hygienic reasons) have a core
temperature of at least 144 - 158°F (62 - 70 °C)
after cooking. This is also the ideal cooking point.
▯
Only salt the fish after cooking. Thus the natural
aroma is retained and less water is removed from
the fish.
▯
Oil the wire rack and baking tray a little bit, then the
fish will not stick.
Dish
Accessories Level Temperature
Shrimp skewers,
Wire rack +
fresh
Grill tray
Shrimp skewers,
Wire rack +
frozen
Grill tray
Fish kebabs
Wire rack +
Grill tray
Trout, whole
Baking sheet 3 (4)
Sea bream, whole
Wire rack +
Grill tray
Baking sheet 3 (4)
Salmon steak
Wire rack +
Grill tray
Baking sheet 2 (3)
Tuna steak
Baking sheet 3 (4)
Fish sticks, frozen
Baking tray +
greaseproof
paper
Squid rings, frozen Baking tray +
greaseproof
paper
*
Turn food halfway through the cooking time.
44
Type of
in °F (°C)
heating
Q
3 (4)
355 (180)
Q
3 (4)
355 (180)
Q
3 (4)
390 (200)
Q
390 - 430
(200 - 220)
Q
3 (4)
390 - 430
(200 - 220)
345 (175)
Z
3 (4)
480 (250)
390 (200)
Z
480 (250)
2 (3)
430 (220)
2 (3)
430 (220)
▯
For fillets with skin: if you place the fish skin-side
up, the structure and aroma will be retained better.
▯
Cut wooden skewers short or soak in water
overnight before skewering the ingredients so they
do not burn.
▯
Always follow the manufacturer's instructions for
pre-cooked and frozen products.
Cooking time
Observations
in min.
10*
12*
12*
Use firm types of fish, e.g. salmon, ocean
perch, cod.
16*
Recipe tip: fill with lemon, garlic, and pars-
ley.
20 - 25*
Recipe tip: fill with lemon, garlic, and thyme
or make it summery with mint. Cut into the
skin of the sea bream diagonally.
H
20 - 25*
10 - 12
Recipe tip: marinate with lime, salt, pepper,
and garlic.
H
10 - 12
8 - 10
Recipe tip: season Asian style with soy
sauce, sesame oil, ginger, honey, garlic,
chili, and coriander seeds.
H
15 - 17*
N
8 - 12
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