Use and Care Manual

51
Tables and tips en-us
Fish – low-temperature steaming
▯ If you steam the fish at between 160 and 195° F (70
and 90 °C), it is less likely to be overcooked or to fall
apart. This is a particular advantage for delicate fish.
▯ The values given for the different types of fish refer to
fillets.
▯ Place the unperforated cooking insert on the first
level from the bottom to avoid getting fish stock on the
oven cavity surfaces.
▯ Serve on a pre-warmed dish.
▯ With low temperature steaming, no preheating is
necessary. Place the dish into a cold oven and then
switch on the appliance.
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time
in min.
Observations
Oysters (10) unperforated 180 - 190
(80 - 90)
100 7 - 10 In broth
Tilapia (150 g / 5 oz) perforated 180 - 190
(80 - 90)
100 15 - 17
Gilthead bream
(200 g / 7 oz)
perforated 180 - 190
(80 - 90)
100 17 - 20
Fish fillet
(200 - 300 g / 7 - 11 oz)
perforated 180 - 190
(80 - 90)
100 17 - 20
Fish terrine Wire rack 180 - 190
(80 - 90)
100 50 - 90 In a terrine mold
Trout, whole
(250 g / 9 oz)
perforated 180 - 190
(80 - 90)
100 17 - 20
Halibut (300 g / 11 oz) perforated 180 - 190
(80 - 90)
100 17 - 20
Scallops
(15 - 30 g/ ½ - 1 oz)
unperforated 180 - 190
(80 - 90)
100 9 - 13 The more the scallops weigh, the longer
the chosen cooking time should be.
Cod (250 g / 9 oz) perforated 180 - 190
(80 - 90)
100 15 - 17
Red snapper
(200 g / 7 oz)
perforated 180 - 190
(80 - 90)
100 17 - 20
Redfish (120 g / 4 oz) perforated 180 - 190
(80 - 90)
100 15 - 17
Monkfish
(200 g / 7 oz)
perforated 180 - 190
(80 - 90)
100 15 - 17
Sole rolls, stuffed
(150 g / 5 oz apiece)
perforated 180 - 190
(80 - 90)
100 17 - 20
Turbot (300 g / 11 oz) perforated 180 - 190
(80 - 90)
100 17 - 20
Sea bass
(150 g / 5 oz)
perforated 180 - 190
(80 - 90)
100 15 - 17
Pike-perch
(250 g / 9 oz)
perforated 180 - 190
(80 - 90)
100 17 - 20