Operating Instructions and Installation Instructions

Steam cooking

The cooking durations given in the chart are guidelines for fresh fish. We

ecommend selecting the shorter cooking duration quoted. If food is not cooked

sufficiently after the shorter duration it can be put back in the oven and cooked for

longer.

Fish

 [°C]  [min]

Eel 100 5–7

Perch fillet 100 8–10

Seabream fillet 85 3

Trout, 250 g 90 10–13

Halibut fillet 85 4–6

Atlantic cod fillet 100 6

Carp, 1.5 kg 100 18–25

Salmon fillet 100 6–8

Salmon steak 100 8–10

Salmon trout 90 14–17

Coley fillet 85 3

Rose fish fillet 100 6–8

Haddock fillet 100 4–6

Plaice fillet 85 4–5

Monk fish fillet 85 8–10

Sole fillet 85 3

Turbot fillet 85 5–8

Tuna fillet 85 5–10

Pikeperch fillet 85 4

 T

emperature /  Duration