Operating Instructions and Installation Instructions

Steam cooking
77
Sausages
Settings
Automatic programmes  | Sausages |
... | Steam cooking
or
Oven functions  | Steam cooking 
T
emper
atur
e: 90 °C
D
ur
ation: see char
t
Sausages
 [min]
Frankfurters 6–8
Bologna sausages 6–8
Veal sausages 6–8
 Duration
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen food
Fish does not need to be fully defrosted
before cooking. Defrost so that the sur‐
face is sufficiently thawed to
take herbs
and seasoning. Depending on the
thickness of the fish, 2 - 5 minutes
should be enough.
Preparation
Add some lemon or lime juice to fish
before cooking. The citric acid helps
the flesh stay firm.
It is not necessary to season fish with
salt when cooking with steam as this
method retains the mi
nerals which give
the fish its unique flavour.
Cooking containers
If using a perforated container, grease it
first.
Shelf level
When cooking fish in a perforated con‐
tainer at the same time as cooking oth‐
er types of food in other containers,
place the
container with the fish directly
above the condensate tray / universal
tr
ay (depending on model) to catch any
liquid and so avoid any transfer of
tastes to other food.