32
Practical tips
Fish and crustaceans
Pressure cooking
Cooking
programme
Cooking chamber
temperature
Cooking time Core temperature
Trout
Place Sole, whole
Convection 220 – 240°C 12 – 15 min
Breaded fish fillet,
frozen
Convection 210 – 230°C 12 – 16 min
Lobster
Crayfish
Steam 100°C ca. 12 min
Salmon steak or
salmon slices
Convection 210 – 230°C 6 – 12 min
Prawns
Convection 180 – 200°C 4 – 8 min
Mussels
Steam 96°C 10 – 12 min
Trout
Steam 72°C 12 – 15 min
Prawns
Steam 72 – 80°C 4 – 8 min
Salmon slices
Steam 65 – 72°C 4 – 8 min
Fish terrines
Steam 65 – 72°C 60 – 70 min 60 – 65°C
Fish dumplings/Fish balls
Fish in cabbage leaf
Steam 72°C 8 – 12 min
Trout in vacuum sachet
Steam 65°C 18 –24 min
Steaming
Roasting
Terrines, fancy foods
in vacuum sachet
Steam 70°C app. 2 hours 60 – 65°C
Mr.C recommends:
■ Caution
Always open the CONVOTHERM carefully.
The escaping steam can cause scalding!
■ Roasting with browning fat
When roasting in the CONVOTHERM you
achieve very good results with oils and
fats with low smoking point.
■ Roasting on enamelled trays or
coated/superpen trays
When roasting you achieve very good results
also on the under-side of the products using
these trays.
■ Roasting
Do not use deep GN vessels as roasts
otherwise do not brown uniformly.
Place roasts on the shelf. This allows the pores
of the roasts to close on all sides and you
Poaching
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