Rational SelfCookingCenter - Fish Cooking Methods; Fish Pan Frying; Fish Grilling; Breaded Fish Preparation

Fish
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Pan Fried
All types of fish, with or without skin, marinaded or on a bed of vegetables,
filleted or whole, are roasted very succulent and crispy, for example salmon fillet
or steak, whole trout, or fillet of perch.
Poached
Recommended for fish or shellfish of all kinds, whole or filleted. Also suitable for
the production of fine fish terrines.
Grill
All types of fish, with or without skin, are grilled very succulent and crispy, for
example salmon fillet or steak, whole trout, or fillet of perch.
Breaded
Breaded fish of all kinds, such as pollack, fish fingers or breaded plaice become
crispy, golden brown, and succulent.
Octopus
Suitable for especially tender octopus and cuttlefish.
Fish in Pastry
For the classic preparation of fish in pastry.
iLC Pan Fried
Suitable for roasting fish in à la carte service or for production. Here you work on
a rolling basis with iLevelControl.
iLC Grill
Suitable for grilling fish in à la carte service or for production. Here you work on a
rolling basis with iLevelControl.
iLC Poached
Suitable for steaming fish in à la carte service or for production. Here you work
on a rolling basis with iLevelControl.