Fish - Gaggenau BX 480 Series Use And Care Manual

Dish Accessories
American Pizza Baking sheet 2 (3)
(thick dough), frozen
Tarte flambee, Baking sheet 2 (3)
fresh
Tarte flambee, Baking tray +
pre-baked Greaseproof
paper
Tarte flambee, Wire rack
frozen
Quiche Pie dish
Onion tart Baking sheet 2 (3)
* Turn food halfway through the cooking time.

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 sheet 3 (4)
Sea bream, whole Wire rack +
Grill tray
Baking sheet 3 (4)
Salmon steak Wire rack +
Grill tray
Baking sheet 2 (3)
Tuna steak Baking sheet 3 (4)
* Turn food halfway through the cooking time.
40
Level Temperature Type of
in °F (°C) heating
390 (200)
480 (250)
2 (3) 480 (250)
2 (3) 390 (200)
2 (3) 445 (230)
2 (3) 390 (200)
390 (200)
Type of
in °F (°C) heating
Q
3 (4) 355 (180)
Q
3 (4) 355 (180)
Q
3 (4) 390 (200)
Q
390 - 430
(200 - 220)
Q
3 (4) 390 - 430
(200 - 220)
345 (175)
Z
3 (4) 480 (250)
390 (200)
Z
480 (250)
Cooking time Observations
in min.
N
20 - 24 Do not preheat!
N
8 - 10 Recipe tip: classic or with fresh goat
cheese, Parma ham, figs, and pring
onions.
H
7
H
10 - 12
N
8 - 10
N
20 + 20 Pre-bake crust for 20 min., pour mixture
into the crust, and bake another 20 min.
N
30 - 40
▯
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 time Observations
in min.
10*
12*
12* Use firm types of fish, e.g. salmon, ocean
perch, cod.
16* Recipe tip: fill with lemon, garlic, and pars-
ley.
20 - 25* Recipe tip: fill with lemon, garlic, and thyme
or make it summery with mint. Cut into the
skin of the sea bream diagonally.
H
20 - 25*
10 - 12 Recipe tip: marinate with lime, salt, pepper,
and garlic.
H
10 - 12
8 - 10 Recipe tip: season Asian style with soy
sauce, sesame oil, ginger, honey, garlic,
chili, and coriander seeds.