Operation Manual

21
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Lobster, boiled, separated, perforated 70-80 100 10-12
regenerate
Carp, whole, in stock 1.5 kg perforated 90-100 100 40-50
Salmon fillet, 300 g each perforated 90-100 100 12-15
Salmon, whole, 2.5 kg perforated 100 100 70-80
Mussels, 1.5 kg** perforated 100 100 8-12
Hake, whole, 800 g perforated 90-100 100 20-25
Monkfish, 300 g each, in stock glass dish 180-200 100 10-12
Monkfish fillet, 200 g each perforated 80-90 100 10-15
Bass, whole, 400 g each perforated 90-100 100 15-20
** The mussels are ready when their shells open.
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.
•
The values are for fillets of fish.
•
Serve on warmed dishes.
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Oysters, in stock (10 oysters) unperforated 80-90 100 2-5
Tilapia, 150 g each perforated 80-90 100 10-12
Bream, 200 g each perforated 80-90 100 12-15
Fish tureen tureen / wire rack 70-80 100 50-90
Trout, whole, 250 g each perforated 80-90 100 12-15
Halibut, 300 g each perforated 80-90 100 12-15
Scallops (6 scallops) unperforated 80-90 100 4-8
Cod, 250 g each perforated 80-90 100 10-12
Red Snapper, 200 g each perforated 80-90 100 12-15
Ocean perch, 120 g each perforated 80-90 100 10-12