Operation Manual

19
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Hake, whole, 800 g perforated 90-100 100 20-25
Monkfish fillet, 200 g each perforated 90-100 100 10-15
Bass, whole, 400 g each perforated 90-100 100 15-20
Fish – Low-temperature Steaming
•
Steaming fish between 70 and 90 °C prevents it from becoming soft und breaking apart. This is
especially suitable for sensitive fish. Use the “low-temperature steaming” mode.
•
The values are for fillets of fish.
•
Serve on warmed dishes.
Dish Cooking insert Temperature Cooking time
in °C in minutes
Oysters, in stock (10 oysters) unperforated 80-90 2-5
Tilapia, 150 g each perforated 80-90 10-12
Bream, 200 g each perforated 80-90 12-15
Fish tureen tureen / wire rack 70-80 50-90
Trout, whole, 250 g each perforated 80-90 12-15
Halibut, 300 g each perforated 80-90 12-15
Scallops (6 scallops) unperforated 80-90 4-8
Cod, 250 g each unperforated 80-90 10-12
Red Snapper, 200 g each perforated 80-90 12-15
Ocean perch, 120 g each unperforated 80-90 10-12
Rolled sole, stuffed, 150 g each perforated 80-90 12-15
Turbot, 300 g each perforated 80-90 12-15
Bass, 150 g each perforated 80-90 10-12
Pike-perch, 250 g each perforated 80-90 12-15