512416
39
Zoom out
Zoom in
Previous page
1/56
Next page
39
Fish
For food hygiene reasons, fish should have a core
temperature of at least 62 - 70 °C after cooking.
This is also the ideal cooking temperature.
Do not season the fish with salt until it is fully
cooked. This ensures that the natural flavour is
maintained and that less water is drawn out of the
fish.
Use a small amount of oil to grease the wire rack or
baking tray so that the fish does not stick to it.
For fillets with skin: Place the fish on the rack or
tray with the skin side up – this helps to hold the
fish together and maintain its flavour.
Shorten the wooden skewers or, before skewering
the ingredients, leave the skewers to soak in water
overnight to prevent them from charring.
In addition, always follow the manufacturer's
instructions for pre-cooked and frozen products.
Savoury flan,
frozen
Wire rack 2 (3) 200 H 10 - 12
2 (3) 230 N 8 - 10
Quiche Tart tin or
dish
2 (3) 200 N 20 + 20 Pre-bake the base for 20 minutes, pour
the mixture onto the base and then bake
for a further 20 minutes.
Onion tart Baking tray 2 (3) 200 N 30 - 40
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
* Turn food after half the cooking time has elapsed.
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
Prawn kebabs,
fresh
Wire rack +
grill tray
3 (4) 180 Q 10*
Prawn kebabs,
frozen
Wire rack +
grill tray
3 (4) 180 Q 12*
Fish kebabs Wire rack +
grill tray
3 (4) 200 Q 12* Use firm types of fish, e.g. salmon,
pollack, ocean perch and cod.
Trout, whole Baking tray 3 (4) 200 - 220 Q 16* Recipe tip: Stuff with lemon, garlic and
parsley.
Sea bream, whole Wire rack +
grill tray
3 (4) 200 - 220 Q 20 - 25* Recipe tip: Stuff with lemon, garlic and
thyme, or use mint for a summery touch.
Make a diagonal incision into the skin of
the sea bream.
Baking tray 3 (4) 175 H 20 - 25*
Salmon steak Wire rack +
grill tray
3 (4) 250 Z 10 - 12 Recipe tip: Marinate in a mixture of
sweet lime, salt, pepper and garlic.
Baking tray 2 (3) 200 H 10 - 12
Tuna steak Baking tray 3 (4) 250 Z 8 - 10 Recipe tip: Season Asian-style with soy
sauce, sesame oil, ginger, honey, garlic,
chilli and coriander seeds.
Fish fingers,
frozen
Baking tray
+ grease-
proof paper
2 (3) 220 H 15 - 17*
Squid rings,
frozen
Baking tray
+ grease-
proof paper
2 (3) 220 N 8 - 12
* Turn food after half the cooking time has elapsed.
39


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BO481610 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BO481610 in the language / languages: English as an attachment in your email.

The manual is 1,73 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BO481610

Gaggenau BO481610 User Manual - German - 40 pages

Gaggenau BO481610 User Manual - Dutch - 40 pages

Gaggenau BO481610 User Manual - French - 40 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info