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Meat thermometer
You can cook accurately using a meat thermometer.
Read important notes on using the meat thermometer in
the corresponding chapter. There, you can find notes
on inserting the meat thermometer, the possible heating
types and additional information. ~ "Meat
thermometer" on page 26
Recommended setting values
You can find the ideal heating type for your fish dishes
in the table. The temperature and cooking time depend
on the amount, composition and temperature of the
food. Settings ranges are indicated for this reason. Try
using lower setting values first. You can use a higher
setting next time if necessary.
The setting values are based on the assumption that
chilled fish is placed into a cold cooking compartment.
By doing so, you can make energy savings of up to 20
per cent. If you preheat the oven, you can reduce the
indicated cooking times by several minutes.
In the table, you can find information for fish with default
values for the weight. If you want to cook a heavier fish,
you should definitely use the lower temperature. If
cooking several fish, you should use the weight of the
heaviest fish as a reference for determining the cooking
time. The individual fish should be approximately the
same size.
Dish
Fish
Fish, grilled, whole 300 g,
e.g. trout
Fish, fried, whole 300 g,
e.g. trout
Fish, grilled, whole 300 g,
e.g. trout
Fish, braised, whole 300 g,
e.g. trout
Fish, grilled, whole 1.5 kg,
e.g. salmon
Fish, grilled, whole 1.5 kg,
e.g. salmon
Fish, braised, whole 1.5 kg,
e.g. salmon
Fish fillets
Fish fillet, plain, grilled
Fish fillet, plain, braised,
400 g
Fish steaks
Fish steak, 3 cm thick**
* Preheat
** Slide universal pan in underneath at shelf position 2
62
Accessories/cookware
Wire rack
Universal pan
Wire rack
Cookware, covered
Wire rack
Cookware, uncovered
Cookware, covered
Wire rack
Cookware, covered
Wire rack
As a general rule: the larger a fish, the lower the
cooking temperature and the longer the cooking time.
Turn any fish which is not in swimming position after
approx. ^ to Z of the indicated time.
Only use greaseproof paper that is suitable for
Note:
the selected temperature. Always cut greaseproof
paper to size.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
< 4D hot air
■
% Top/bottom heating
■
7 Circulated air grilling
■
( Grill, large area
■
Ý Microwave
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf posi-
Type of
Temperature in
tion
heating
°C/ grill setting
2
170-190
7
2
170-180
<
160-170
3
2
(
2
-
Ý
2
170-190
7
2
230-250
7
2
-
Ý
4
1*
(
2
-
Ý
4
3
(
MW power in
Steam in-
Cooking
watts
tensity
time in
mins.
-
-
20-30
-
1
15-20
-
-
5-10
90
-
15-20
600
-
3
360
-
2-7
-
-
30-40
360
-
30-40
600
-
10
360
-
10-15
-
-
15-25
600
-
4
360
-
3-8
-
-
10-20
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