Tested for you in our cooking studio en
39
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:
■ ‚ Hot air
■ ‡ Circo-roasting
■ ˆ Full-surface grill
■ • Microwave
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
MW power in
watts
Cooking
time in
mins.
Fish
Fish, grilled, whole 300 g, e.g. trout Cookware, uncovered 1
‡
170-190 - 20-30
Fish, grilled, whole 300 g, e.g. trout Wire rack 2
‡
230-250 90 15-20
Fish, braised, whole 300 g, e.g. trout Cookware, covered 1
•
- 600 3
360 2-7
Fish, grilled, whole 1.5 kg,
e.g. salmon
Cookware, uncovered 1
‡
170-190 - 30-40
Fish, braised, whole 1.5 kg, e.g.
salmon
Cookware, covered 1
•
- 600 10
360 10-15
Fish fillets
Fish fillet, plain, grilled Wire rack 2
ˆ
220* - 15-25
Fish fillet, plain, braised, 400 g Cookware, covered 1
•
- 600 4
360 5-15
Fish steaks
Fish steak, 3 cm thick** Wire rack 2
ˆ
290 - 18-22
Fish, frozen
Fish, whole 300 g, e.g. trout Cookware, covered 1
•
- 600 5
360 7-12
Fish fillet, plain Cookware, covered 1
‚
210-230 - 30-45
Fish fillet, plain, 400 g Cookware, covered 1
•
- 600 10-15
Fish fillet, au gratin Wire rack 2
‡
220-240 - 35-45
Fish fillet, au gratin, 400 g Cookware, uncovered 1
‡
200-220 360 15-20
Fish fingers*** Baking tray 1
‚
220-240 - 15-25
Fish dishes
Fish terrine, 1000 g Terrine mould 1
•
- 360 20-25
* Preheat
** Slide the universal pan in underneath at shelf position 1
*** Turn during cooking
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