Instructions for Use

50
en-us Tables and tips
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.
▯ 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.
Meat
▯ Use the core temperature sensor so that you can
monitor the core temperature more easily. Information
and optimum target temperatures can be found in the
section entitled ~ "Core temperature probe"
on page 26.
▯ Leaving meat to rest: Let meat rest for a further 10 - 15
minutes after cooking. This gives the meat a chance to
"relax". The circulation of the meat juice slows down
and there is less loss of juice when cutting into the
meat. Large pieces of meat, such as roasts, can rest in
the oven. Smaller ones, e.g. steaks, should rest
outside the oven wrapped in aluminum foil.
▯ For small portions (2 - 3 people), use a heat-resistant
pan so that the food does not burn or dry out.
▯ Use the grill tray or the roasting dish for a large roast
and for types of preparation that generate a lot of
liquid for roasting.
▯ For best results, leave meat to marinate overnight and
remove it before roasting or grilling, e.g. using the
back of a knife or a spoon. Otherwise, the herbs and
spices will burn.
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Comments
Shrimp skewers,
fresh
Wire rack +
Grill tray
3 (4) 355 (180) Q 10*
Shrimp skewers,
frozen
Wire rack +
Grill tray
3 (4) 355 (180) Q 12*
Fish kebabs Wire rack +
Grill tray
3 (4) 390 (200) Q 12* Use firm types of fish, e.g. salmon, coley,
ocean perch and cod.
Trout, whole Baking tray 3 (4) 380–430
(200–220)
Q 16* Recipe tip: Stuff with lemon, garlic, and
parsley.
Sea bream, whole Wire rack +
Grill tray
3 (4) 380–430
(200–220)
Q 20–25* Recipe tip: Stuff with lemon, garlic and
thyme, or use mint for a summery touch.
Make a diagonal incision into the skin of
the sea bream.
Baking tray 3 (4) 375 (190) H 20–25*
Salmon steak Wire rack +
Grill tray
3 (4) 480 (250) Z 10–12 Recipe tip: Marinate in a mixture of lime,
salt, pepper, and garlic.
Baking tray 2 (3) 390 (200) H 10–12
Tuna steak Baking tray 2 (3) 390 (200) H 8–10 Recipe tip: Season Asian-style with soy
sauce, sesame oil, ginger, honey, garlic,
chili, and coriander seeds.
Fish fingers,
frozen
Baking tray
+ grease-
proof paper
2 (3) 430 (220) H 15–17*
Squid rings,
frozen
Baking tray
+ grease-
proof paper
2 (3) 430 (220) N 8–12
* Turn the food halfway through the cooking time.