Operating instructions/Installation instructions

Steam cooking
55
Tips
- Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
- Cook large fish in swimming position.
To help maintain the shape of the
fish, place a small cup or similar up-
side down in the cooking container,
and arrange the fish belly-side down
over the cup.
- You can use any fish scraps, e.g. fish
heads, bones, tails etc to make a fish
stock. Place the fish scraps together
with some mixed vegetables in a
solid cooking container and add cold
water. Cook at 100°C for 60 to
90minutes. The longer the cooking
duration, the stronger the stock.
- Preparing fish au bleu is a method in-
volving cooking the fish in water with
vinegar, at different proportions de-
pending on the recipe. It is important
not to damage the skin of the fish.
This method is suitable for cooking
carp, trout, tench, eel and salmon.
Settings
Steam cooking
Temperature: see chart
Cooking duration: see chart