Fish - Miele DGC 6660 Operating Instructions Manual

Fish

Fresh fish
Frozen fish
Preparation
Cooking containers
Shelf level
Temperature
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.
Fish should be at least partially defrosted before cooking (see
"Defrosting").
Add some lemon or lime juice to fish before cooking. The
citric acid helps the flesh stay firm.
It is not necessary to season fish when cooking with steam as
this method retains the minerals which give the fish its unique
flavour.
If using a perforated container, grease it first or line with
baking paper. Place the universal tray on the lowest shelf
level.
When cooking fish in a perforated container at the same time
as cooking other types of food in other containers, place the
universal tray directly underneath the container with the fish
to catch any liquid and therefore avoid any transfer of
flavours to other food.
85 °C – 90 °C
For gently cooking delicate types of fish, such as flounder.
100 °C
For cooking firmer types of fish, e.g. salmon.
Also for cooking fish in sauce or stock.
Steam cooking
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