Operation Manual

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The setting values are based on the assumption that
chilled fish is placed into a cold cooking compartment.
By doing so, you can make energy savings of up to 20
per cent. If you preheat the oven, you can reduce the
indicated cooking times by several minutes.
In the table, you can find information for fish with default
values for the weight. If you want to cook a heavier fish,
you should definitely use the lower temperature. If
cooking several fish, you should use the weight of the
heaviest fish as a reference for determining the cooking
time. The individual fish should be approximately the
same size.
As a general rule: the larger a fish, the lower the
cooking temperature and the longer the cooking time.
Turn any fish which is not in swimming position after
approx. ^ to Z of the indicated time.
Note: Only use greaseproof paper that is suitable for
the selected temperature. Always cut greaseproof
paper to size.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■ ‚ CircoTherm hot air
■ ƒ Top/bottom heating
■ ‡ Circo-roasting
■ ˆ Grill, large area
■ ‹ Steaming
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Vegetables, side dishes and eggs
Here, you can find information on steaming fresh and
frozen vegetables, potatoes, rice, cereals and eggs.
You can also find information on cooking frozen chips,
for example.
Steaming
Only use original accessories. When steaming in the
perforated steam container (size XL), always slide the
universal pan in underneath as well. Dripping liquid is
caught.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Fish
Fish, grilled, whole 300 g, e.g. trout Wire rack 2 ‡ 170-190 - 20-30
Fish, fried, whole 300 g, e.g. trout Universal pan 2 ‚ 170-180 1 15-20
160-170 - 5-10
Fish, steamed, whole 300 g, e.g. trout Steam container 3 ‹ 80-90 - 15-25
Fish, grilled, whole 1.5 kg, e.g. salmon Wire rack 2 ‡ 170-190 - 30-40
Fish, steamed, whole 1.5 kg, e.g. cod Steam container 3 ‹ 80-90 - 35-50
Fish fillets
Fish fillet, plain, grilled Wire rack 4 ˆ 220* - 15-25
Fish fillet, plain, steamed Steam container 3 ‹ 80-100 - 10-16
Fish steaks
Fish steak, 3 cm thick** Wire rack 4 ˆ 275 - 10-20
Fish, frozen
Fish, whole 300 g, e.g. trout Steam container 3+1 ‹ 80-100 - 20-25
Fish fillet, plain Cookware, covered 2 ƒ 210-230 - 20-30
Fish fillet, au gratin Wire rack 2 ‡ 200-220 - 45-60
Fish fillet, au gratin Cookware, uncovered 2 ‡ 200-220 1 35-45
Fish fingers (turn during cooking) Universal pan 3 ƒ 200-220 - 20-30
Fish dishes
Fish terrine Terrine mould 2 ‹ 70-80 - 45-80
* Preheat
** Slide the universal pan in underneath at shelf position 2