Practical hints for cooking
- 32 - EN
Fish, crustaceans, sous-vide
process
Cooking
programme
Oven
temperature
Cooking time
Core
temperature
Information
Trout
Plaice
Sole, whole
200 - 220°C 12 - 15 mins -
use every 2nd shelf
position
Salmon steak
200 - 220°C 6 - 12 mins -
use every 2nd shelf
position
Fish fillet, breaded, deep-frozen
200 - 220°C 12 - 16 mins -
use every 2nd shelf
position
use a non-stick
baking sheet
Roasting
Prawns
180 - 210°C 4 - 8 mins -
use every 2nd shelf
position
Steaming
Lobster
Crayfish
100°C
About.
12 mins
-
use every 2nd shelf
position
Mussels
96°C 10 - 12 mins -
Trout
72°C 12 - 15 mins -
Lay trout
on a tray with belly
flaps open
Prawns
72 - 80°C 4 - 8 mins -
Salmon fillets
65 - 72°C 4 - 8 mins -
Fish terrine
65 - 72°C 60 - 70 mins 60 - 65°C
Fish dumplings
Forcemeat in vegetables
72°C 8 - 12 mins -
Trout in vacuum pouch
65°C 18 - 24 mins -
Poaching
Terrines, galantines in
vacuum bags (sous vide)
70°C
About
1- 2 hours
60 - 65°C
Warning
Always open the CONVOTHERM carefully. Escaping steam can cause scalding.
Mr.C recommends:
• Oven temperature
Set the oven temperature about 10 - 20 °C lower compared with traditional methods.
• Trout au bleu
Pour wine or vinegar over the trout.
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