Silit ecompact - Page 51


Dish
Quantity /
size
Cooking
time
Comment
Temperaturerange
(thermometer in lid)
Fish
Trout meunière Whole ca.  min
Sear briefly and
steam*
– °C
Trout (stuffed)
Whole ca.  min Steam in foil – °C
Carp (stuffed)
Whole ca.  min Steam in foil – °C
Pollack ca.  min Steam – °C
Loach fillet ca.  min Steam – °C
Wild salmon fillet ca.  min Steam – °C
Low-temperature cooking (core temperature in fish only approx. °C)
Trout ca.  min Steam – °C
Salmon trout ca.  min Steam – °C
Pollack ca.  min Steam – °C
Wild salmon fillet ca.  min Steam – °C
*If you are just braising the fish or meat, add approx. five minutes to the cooking time.
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