Table of Contents
Advertisement
en How it works
Food
Peppers, stuffed
Potatoes boiled in the
skin, approx. 50 g
each
Potatoes boiled in the
skin, approx. 100 g
each
Brussels sprouts
Beetroot, sliced
Asparagus, green
Asparagus, white
Spinach
Sweet potatoes,
sliced
Peeling tomatoes
Courgettes, sliced
Mangetouts
19.3 Fish
Take note of the recommended settings for fish.
¡ Steaming is a cooking method that does not use
any fat and does not allow the fish to dry out.
¡ For food hygiene reasons, ensure that fish has a
core temperature of at least 62 to 65 °C after cook-
ing. This is also the ideal cooking temperature.
¡ To ensure that the natural flavour is retained and
that less water is removed from the fish, do not sea-
son the fish with salt until after cooking.
Fish – steaming fish
Food
Sea bream, whole,
500 g each
Fish dumplings,
20-40 g each
38
Accessory/cookware Temperat-
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Perforated steaming
tray
Accessory/cookware Temperat-
Perforated steaming
tray
Unperforated steam
container
Type of
ure in °C
heating
180-200
or
100
100
100
100
100
100
100
100
100
100
100
¡ When using the perforated cooking container: You
can grease the container if the fish sticks too much.
¡ Slide the unperforated cooking insert into the first
level from the bottom to avoid getting fish stock on
the cooking compartment surfaces.
¡ For fillets with skin: Place the fish on the rack or tray
with the skin side up – this helps to retain its texture
and flavour.
Type of
ure in °C
heating
100
90-100
Humidity
Cooking
in %
time in
min.
100
20-25
or
80
100
30-35
100
35-40
100
25-30
100
65-75
100
15-20
100
20-35
100
8-12
100
15-20
100
3-4
100
15-20
100
10-15
Humidity
Cooking
in %
time in
min.
100
20-30
100
8-12
Comments
Preheat.
If stuffing with meat,
sear the meat before-
hand.
Then sweat in a pan
with onions and gar-
lic.
Preheat.
Cut the tomatoes,
and rinse with ice-
cold water after
steaming.
Comments
Can be cooked in the
swimming position if
placed on half a
potato.
Line the cooking con-
tainer with
greaseproof paper.
Advertisement
Table of Contents
