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Meal
Accessories Level
Pizza, pre-baked
Baking tray
+
greaseproof
paper
Pizza, frozen
Wire rack
American pizza
Baking tray
(deep pan),
frozen
Tarte flambée,
Baking tray
fresh
Tarte flambée,
Baking tray
pre-baked
+
greaseproof
paper
Tarte flambée,
Wire rack
frozen
Quiche
Tart tin or
dish
Onion tart
Baking tray
*
Turn the food halfway through cooking.
Fish
▯
For food hygiene reasons, fish should have a core
temperature of at least 62 - 70 °C after cooking.
This is also the ideal cooking temperature.
▯
Do not season the fish with salt until it is fully
cooked. This ensures that the natural flavour is
maintained and that less water is drawn out of the
fish.
▯
Use a small amount of oil to grease the wire rack or
baking tray so that the fish does not stick to it.
Meal
Accessories Level
Prawn skewers,
Wire rack +
fresh
grill tray
Prawn 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
*
Turn the food halfway through cooking.
Temperature
Type of
in °C
heating
2 (3)
230
2 (3)
230
2 (3)
200
2 (3)
220
2 (3)
200
2 (3)
250
2 (3)
250
2 (3)
200
2 (3)
230
2 (3)
200
2 (3)
200
N
Temperature
Type of
in °C
heating
3 (4)
180
3 (4)
180
3 (4)
200
3 (4)
200 - 220
3 (4)
200 - 220
3 (4)
190
3 (4)
250
2 (3)
200
Cooking
Comments
time
(mins)
H
6 - 8
N
6 - 8
H
11 - 13
N
11 - 13
N
20 - 24
No need to pre-heat.
N
8 - 10
Recipe tip: Traditional or with goat's cheese,
Parma ham, figs and spring onions.
H
7
H
10 - 12
N
8 - 10
N
20 + 20
Pre-bake the base for 20 minutes, pour the
mixture onto the base and then bake for a
further 20 minutes.
30 - 40
▯
For fillets with skin: Place the fish on the rack or
tray with the skin side up – this helps to hold the
fish together and maintain its flavour.
▯
Shorten the wooden skewers or, before skewering
the ingredients, leave the skewers to soak in water
overnight to prevent them from charring.
▯
In addition, always follow the manufacturer's
instructions for pre-cooked and frozen products.
Cooking
Comments
time
(mins)
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 pars-
ley.
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 the
H
20 - 25*
sea bream.
Z
10 - 12
Recipe tip: Marinate in a mixture of lime, salt,
pepper and garlic.
H
10 - 12
Tables and tips
en
33
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