Instructions for Use

50
en-us Tables and tips
Fish
▯ Steaming is a cooking method that does not use any
fat and does not allow fish to dry out.
▯ For food hygiene reasons, fish should have a core
temperature of at least 144 - 149° F (62–65 °C) after
cooking. This is also the ideal cooking temperature.
▯ When steaming at temperatures of 195 - 212° F (90–
100 °C), no preheating is necessary. Place the dish in
the oven when it is cold and then switch on the
appliance.
▯ Do not season the fish with salt until it is fully cooked.
This will ensure that the natural flavor is retained and
that less water is drawn out of the fish.
▯ When using the perforated cooking container, you can
grease the container if the fish sticks too much.
▯ Place the unperforated cooking container on the first
level from the bottom to avoid getting fish stock on the
oven cavity surfaces.
▯ For fillets with skin, place the fish on the cooking
container or wire rack with the skin side up – this
helps to retain its texture and flavor.
Beets, sliced perforated 212 (100) 100 65–75
Asparagus, green perforated 212 (100) 100 15–20
Asparagus, white perforated 212 (100) 100 20–35
Spinach perforated 212 (100) 100 8–12 Then sweat in a pot with onions and gar-
lic.
Sweet potatoes, sliced perforated 212 (100) 100 15–20
Peeled tomatoes perforated 212 (100) 100 3–4 Preheat. Cut the tomatoes, and rinse with
ice-cold water after steaming.
Zucchini, sliced perforated 212 (100) 100 15–20
Snap peas perforated 212 (100) 100 10–15
Food Cooking
container
Tempera-
ture in °F
(°C)
Humidity
in %
Cooking
time in
min.
Comments
Food Cooking con-
tainer
Tempera-
ture in °F
(°C)
Humidity
in %
Cook-
ing time
in min.
Comments
Gilthead bream, whole
1.1 lb (500 g) apiece
perforated 212 (100) 100 20–30 Can be cooked in swimming position if
you set it on half a potato.
Fish dumplings,
0.7 - 1.4 oz (20–40 g)
apiece
unperforated 195-212
(90-100)
100 8–12 Line the unperforated cooking container
with greaseproof paper.
Shrimp unperforated 175 (80) 100 10–12
Lobster, cooked,
removed from the shell,
reheating
perforated 160-175
(70–80)
100 10–15
Carp, blue, whole,
3.3 lb (1.5 kg)
perforated 195-212
(90-100)
100 35–45 in broth
Cod, 8.8 oz (250 g) unperforated 355 (180) 60 8–12
Salmon filet,
5.3 lb (150 g)
perforated 175 (80) 100 20–25
Salmon, whole,
5.5 lb (2.5 kg)
perforated 212 (100) 100 65–75
Blue mussels,
3.3 lb (1.5 kg)
perforated 212 (100) 100 12–15 The blue mussels are cooked as soon as
their shells open up.
Atlantic salmon, whole
1.7 lb (800 g)
perforated 195-212
(90-100)
100 20–25