Fish; Meat - Gaggenau 825225957430 Use And Care Manual

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 tray
Sea bream, whole Wire rack +
Grill tray
Baking tray
Salmon steak Wire rack +
Grill tray
Baking tray
Tuna steak Baking tray
Fish fingers, Baking tray
frozen + grease-
proof paper
Squid rings, Baking tray
frozen + grease-
proof paper
* Turn the food halfway through the cooking time.

Meat

Use the core temperature sensor so that you can
▯
monitor the core temperature more easily. Information
and optimum target temperatures can be found in the
section entitled ~ "Core temperature probe"
on page 25.
Leaving meat to rest: Let meat rest for a further 10 - 15
▯
minutes after cooking. This gives the meat a chance to
"relax". The circulation of the meat juice slows down
and there is less loss of juice when cutting into the
meat. Large pieces of meat, such as roasts, can rest in
the oven. Smaller ones, e.g. steaks, should rest
outside the oven wrapped in aluminum foil.
Type of
in °F (°C) heating
3 (4) 355 (180)
3 (4) 355 (180)
3 (4) 390 (200)
3 (4) 380–430
(200–220)
3 (4) 380–430
(200–220)
3 (4) 375 (190)
3 (4) 480 (250)
2 (3) 390 (200)
2 (3) 390 (200)
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 Comments
time
in min.
Q
10*
Q
12*
Q
12* Use firm types of fish, e.g. salmon, coley,
ocean perch and cod.
Q
16* Recipe tip: Stuff with lemon, garlic, and
parsley.
Q
20–25* Recipe tip: Stuff with lemon, garlic and
thyme, or use mint for a summery touch.
Make a diagonal incision into the skin of
H
20–25*
the sea bream.
Z
10–12 Recipe tip: Marinate in a mixture of lime,
salt, pepper, and garlic.
H
10–12
H
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
For small portions (2 - 3 people), use a heat-resistant
▯
pan so that the food does not burn or dry out.
Use the grill tray or the roasting dish for a large roast
▯
and for types of preparation that generate a lot of
liquid for roasting.
For best results, leave meat to marinate overnight and
▯
remove it before roasting or grilling, e.g. using the
back of a knife or a spoon. Otherwise, the herbs and
spices will burn.
en-us
Tables and tips
47