Miele DG 6010 - Page 39

The durations given in the chart are guidelines for fresh fish.
We recommend selecting the shorter cooking duration
quoted to start with. If the fish is not cooked sufficiently after
the shorter time, it can be put back in the steam oven and
cooked some more.
Temperature in
°C
Duration in minutes
Eel 100 5–7
Perch fillet 100 8–10
Bream/Snapper
fillet
85 3
Trout, 250 g 90 10–13
Halibut fillet 85 4–6
Blue eye
trevalla/Ling fillet
100 6
Carp, 1.5 kg 100 18–25
Salmon fillet 100 6–8
Salmon steak 100 8–10
Ocean
trout/Rainbow trout
90 14–17
Basa fillet 85 3
Rosefish fillet 100 6–8
Jackass
morwong/Ling fillet
100 4–6
Flounder fillet 85 4–5
Stargazer/
Monkfish fillet
85 8–10
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 100 6–8
Pikeperch fillet 85 4
Steam cooking
39