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Roasting and steaming in a mould Recommended setting values
Only use molds that are suitable for oven operation.
Check whether the mold fits into the interior space.
In the table you will find the optimal heating method for
fish dishes. Temperature and duration depend on the
quantity, quality and temperature of the food. That is
why setting ranges are specified. Try it with the lower
values first. If necessary, set the oven higher next time.
Glass shapes are the most suitable. Place hot glass
molds on a dry coaster. If the surface is wet or cold,
the glass can crack.
Shiny roasting pans made of stainless steel or
aluminum reflect the heat like a mirror and are
therefore not very suitable. The fish cooks more slowly
and browns less. Use a higher temperature and/or
longer cooking time.
The setting values apply to fish at refrigerator
temperature placed in the unheated cooking
compartment. This way you can save up to 20 percent
energy. The indicated cooking times shorten by a few
minutes when you preheat.
Follow the roasting pan manufacturer's directions.
In the table you will find data for fish with suggested
weight. If you want to cook a heavier fish, always use
the low temperature. For several fish, use the heaviest
fish to determine the cooking time. The individual fish
should be approximately the same size.
open shape
It is best to use a high pan for cooking whole fish. Place
the mold on the grid. If you do not have a suitable
shape, use the roasting tray.
Closed shape
The interior remains much cleaner when prepared in a
closed form. Make sure that the lid fits in front of the pan
and closes properly. Place the mold on the grid.
In general, the larger a fish, the lower the temperature
and the longer the cooking time.
Fish not in swim position after approx. ^ to z of the
specified time.
Before steaming, put two to three tablespoons of liquid and
some lemon juice in the tin.
When opening the lid after cooking, very hot steam
can escape. Lift the lid from behind so that the hot
steam escapes from the body.
Note: Only use baking paper that is suitable for the
selected temperature. Always cut the baking paper so
that it fits well.
Remove unused accessories from the cooking compartment.
This way you get an optimal baking result andFish can also become crispy in a closed roasting pan.
Use a roasting pan with a glass lid for this and set a
higher temperature.
saves you up to 20 percent energy.
Heating methods used:
7 Circular grilling
( grill, large
$ pizza mode
■
■
■
Dish Accessories/shapes slide-in
height
confuse
ming culture in °C
method
Tempera- grill-
position
Duration in
min.
Fish
Fish, grilled, whole 300 g, e.g. trout
Fish, grilled, whole 1.5 kg, e.g. salmon
Schedule
Schedule
1
1
7
7
170-190
170-190
- 20-30
30-40-
fish fillets
Fish fillet, without breading, grilled Schedule 2 ( - 1* 15-25
fish chops
Fish cutlet, 3 cm thick** Schedule 2 ( - 3 18-22
Fish, frozen
Fish fillet, without breading
Fish fillet, au gratin
Fish fingers (turn in between)
* preheating
Closed shape
Schedule
Baking tray
1
2
1
$
7
$
210-230
220-240
220-240
- 25-40
35-45
10-20
-
-
* * Place the roasting pan underneath at shelf level 1
41
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