Instructions for Use

en-us How it works
40
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Fish dumplings,
0.7-1.4oz(20-40g)
apiece
Unperforated steam
container
195-212
(90-100)
100 8-12 Line the cooking con-
tainer with baking
parchment.
Shrimp Unperforated steam
container
175 (80) 100 10-12
Lobster, cooked, re-
moved from the shell,
reheating
Perforated steam con-
tainer
160-175
(70-80)
100 10-15
Carp, blue, whole,
3.3lb (1.5kg)
Unperforated steam
container
195-212
(90-100)
100 35-45 in broth
Cod, 9oz (250g) Unperforated steam
container
355 (180) 60 8-12
Salmon fillet, 5.3lb
(150g) apiece
Perforated steam con-
tainer
175 (80) 100 20-25
Salmon, whole, 5.5lb
(2.5kg)
Perforated steam con-
tainer
212 (100) 100 65-75
Blue mussels, 3.3lb
(1.5kg)
Perforated steam con-
tainer
212 (100) 100 12-15 The blue mussels are
cooked as soon as
their shells open up.
Pollock, whole, 1.7lb
(800g)
Perforated steam con-
tainer
195-212
(90-100)
100 20-25
Monkfish fillet, 0.6lb
(300g) apiece
Glass dish 355-390
(180-200)
100 8-10 Preheat.
Sea bass, whole,
0.8lb (400g) apiece
Perforated steam con-
tainer
195-212
(90-100)
100 20-25
18.4 Fish – low-temperature steaming
Use low-temperature steaming to cook fish.
¡ If you steam the fish at between 160-195°F
(70-90°C), it is less likely to be overcooked or to fall
apart. Steaming at these temperatures is particular ad-
vantageous for delicate fish.
¡ The details for the various types of fish refer to fillets.
¡ Slide the unperforated cooking insert into 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 neces-
sary. Place the food in the cold oven and then switch on
the appliance.
Fish
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Oysters, x 10 Unperforated steam
container
175-195
(80-90)
100 7-10 in broth
Tilapia, 5oz (150g)
apiece
Perforated steam con-
tainer
175-195
(80-90)
100 15-17
Sea bream, 7oz
(200g) apiece
Perforated steam con-
tainer
175-195
(80-90)
100 17-20
Fish fillet, 7-11oz
(200-300g) apiece
Perforated steam con-
tainer
175-195
(80-90)
100 17-20
Fish terrine Terrine mold 175-195
(80-90)
100 50-90
Trout, whole, 9oz
(250g) apiece
Perforated steam con-
tainer
175-195
(80-90)
100 17-20
Halibut, 11oz (300g)
apiece
Perforated steam con-
tainer
175-195
(80-90)
100 17-20