Table of Contents
Advertisement
Tested for you in our cooking studio
en
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.
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.
Dish
Fish
Fish, grilled, whole 300 g, e.g. trout
Fish, fried, whole 300 g, e.g. trout
Fish, steamed, whole 300 g, e.g. trout Steam container
Fish, grilled, whole 1.5 kg, e.g.
salmon
Fish, steamed, whole 1.5 kg, e.g. cod Steam container
Fish fillets
Fish fillet, plain, grilled
Fish fillet, plain, steamed
Fish steaks
Fish steak, 3 cm thick**
Fish, frozen
Fish, whole 300 g, e.g. trout
Fish fillet, plain
Fish fillet, au gratin
Fish fillet, au gratin
Fish fingers (turn during cooking)
Fish dishes
Fish terrine
* Preheat
** Slide the universal pan in underneath at shelf position 1
52
Accessories/cookware
Wire rack
Universal pan
Wire rack
Wire rack
Steam container
Wire rack
Steam container
Cookware, covered
Wire rack
Cookware, uncovered
Baking tray
Terrine mould
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:
7 Circulated air grilling
■
( Grill, large area
■
$ Pizza setting
■
S Steaming
■
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
1
170-190
7
1
170-180
7
160-170
2
80-90
S
1
170-190
7
2
80-90
S
2
1*
(
2
80-100
S
2
3
(
2
80-100
S
1
210-230
$
2
220-240
7
1
200-220
7
1
220-240
$
1
70-80
S
Steam in-
Cooking
tensity
time in
mins.
-
20-30
2
15-20
-
5-10
-
15-25
-
30-40
-
35-50
-
15-25
-
10-16
-
18-22
-
20-25
-
25-40
-
35-45
2
35-45
-
10-20
-
45-80
Advertisement
Table of Contents
