AEG COMPETENCE 5005 Operating Instructions Manual page 14

Cooking Fish
Cook small fish at high constant temperature. Cook medium-sized fish
at high temperature during the first minutes, then gradually decrease
the temperature. Cook large fish at a moderate temperature from start
to finish.
Check that baked fish is cooked by gently lifting one side of the gut;
the meat must be white and opaque throughout, except in the case of
salmon, trout or similar.
In any case, carefully follow the instructions of the recipe you are
using.
Grilling
The following types of meat are suitable for grilling. Meat or offal cut
in slices or pieces of various sizes but not usually very thick, poultry
cut in halves and flattened, fish, some vegetables (e.g. courgettes,
aubergines, tomatoes, etc.), skewers of meat or fish and seafood.
Meat and fish to be grilled should be lightly brushed with oil and
always placed on the grill; this should be positioned on the suitable
level according to thickness and consistency.
Pour 1 or 2 glasses of water into the dripping pan in order to avoid
smoke caused by drops of juice and fat.
The grill can also be used to brown, toast bread and grill certain types
of fruit, such as bananas, halved grapefruit, slices of pineapple, apples,
etc. Fruit should not be placed too near the source of heat.
Cooking times
Cooking times can vary according to the type of food, its consistency
and its volume.
The "Cooking Chart" is provided as a guide. Experience will suggest
adjustment to the time quoted in the following tables.
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