Pan fried
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All types of fish, with or without skin, marinated or on a vegetable bed, fillets or whole, are
particularly succulent and crispy after roasting or grilling, such as salmon fillet or steak,
whole trout, or perch fillet.
Preheat Load
Thin
Thick
Pan Fried
Options
Next
New load
Cooking Parameters
thin thick
Select “thin” for trout and plaice fillets,
scallops, and prawns.
light dark
Select “light” for very tender and sensitive
products.
short long
thin thick
Select “thick” for whole fish and thicker fillet
pieces over 3/4 inch (2 cm).
light dark
Select "dark" is suitable for products where
a high degree of browning/grill pattern is
desired.
rare well done
Select “rare” for tuna and thicker scallops.
Select "well done" for whole fishes.
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