Operation Manual

en Tested for you in our cooking studio
54
Steaming
The fish is cooked more gently using the steaming
function, and remains particularly succulent.
Larger pieces require a longer heating-up time and a
longer cooking time. If you are using several pieces
which are the same weight, the heating-up time is
increased, and not the cooking time.
Fish does not need to be turned.
Use the perforated steam container, size XL, and slide
the universal pan in underneath. You can also use a
glass tray and place this onto the wire rack.
Food which would normally be prepared in a water bath
should always be covered with foil.
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 24
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.
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.
Note: Only use greaseproof paper that is suitable for
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
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/grill setting
Steam in-
tensity
Cooking
time in
mins.
Fish
Fish, grilled, whole 300 g, e.g. trout Wire rack 1 7 170-190 - 20-30
Fish, fried, whole 300 g, e.g. trout Universal pan 1 7 170-180 1 15-20
160-170 - 5-10
Fish, steamed, whole 300 g, e.g. trout Steam container 2 S 80-90 - 15-25
Fish, grilled, whole 1.5 kg, e.g.
salmon
Wire rack 1 7 170-190 - 30-40
Fish, steamed, whole 1.5 kg, e.g. cod Steam container 2 S 80-90 - 35-50
Fish fillets
Fish fillet, plain, grilled Wire rack 2 ( 1* - 15-25
Fish fillet, plain, steamed Steam container 2 S 80-100 - 10-16
Fish steaks
Fish steak, 3 cm thick** Wire rack 2 ( 3 - 18-22
Fish, frozen
* Preheat
** Slide the universal pan in underneath at shelf position 1