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Gaggenau BS450101 Manual

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44
en Tables and tips
Fish
▯Steaming is a cooking method that does not use
any fat and does not allow fish to dry out.
▯For food hygiene reasons, fish should have a core
temperature of at least 62–65°C after cooking.
This is also the ideal cooking temperature.
▯When steaming at temperatures of 90–100°C, no
preheating is necessary. Place the dish in the oven
when it is cold and then switch on the appliance.
▯Do not season the fish with salt until it is fully
cooked. This will ensure that the natural flavour is
retained and that less water is drawn out of the fish.
▯When using the perforated cooking container, you
can grease the container if the fish sticks too much.
▯Place the unperforated cooking insert on the first
level from the bottom to avoid getting fish stock on
the cooking compartment surfaces.
▯For fillets with skin, place the fish on the cooking
insert or wire rack with the skin side up – this helps
to retain its texture and flavour.
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Sea bream, whole
(500 g each)
Perforated 100 100 20–30 Can be cooked in the swimming position if
placed on half a potato.
Fish dumplings (20–40 g
each)
Unperforated 90–100 100 8–12 Line the unperforated cooking container with
greaseproof paper.
Prawns Unperforated 80 100 10–12
Lobster, cooked, removed
from the shell, reheating
Perforated 70–80 100 10–15
Carp, rare, whole (1.5 kg) Perforated 90–100 100 35–45 In stock
Cod (250 g) Unperforated 180 60 8–12
Salmon fillet (150 g/piece) Perforated 80 100 20–25
Salmon, whole (2.5 kg) Perforated 100 100 65–75
Blue mussels (1.5 kg) Perforated 100 100 12–15 Blue mussels are cooked once the shell has
opened up.
Pollock, whole (800 g) Perforated 90–100 100 20–25
Monkfish fillet (300 g/piece) Glass dish /
wire rack
180–200 100 8–10 Preheating
Sea bass, whole (400 g/
piece)
Perforated 90–100 100 20–25
45
Tables and tips en
Fish – low-temperature steaming
▯If you steam the fish at between 70and 90 °C, it is
less likely to be overcooked or to fall apart. This is a
particular advantage for delicate fish.
▯The values given for the different types of fish refer
to fillets.
▯Place the unperforated cooking insert on the first
level from the bottom to avoid getting fish stock on
the cooking compartment surfaces.
▯Serve on a pre-warmed dish.
▯With low temperature steaming, no preheating is
necessary. Place the dish into a cold oven and then
switch on the appliance.
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Oysters (x 10) Unperforated 80–90 100 7–10 In stock
Tilapia (150 g/piece) Perforated 80–90 100 15–17
Sea bream (200 g/piece) Perforated 80–90 100 17–20
Fish fillet (200–300g/piece) Perforated 80–90 100 17–20
Fish terrine Wire rack 80–90 100 50–90 In a terrine mould
Trout, whole (250 g/piece) Perforated 80–90 100 17–20
Halibut (300 g/piece) Perforated 80–90 100 17–20
Scallops
(15–30g each)
Unperforated 80–90 100 9–13 The more the scallops weigh, the
longer the chosen cooking time
should be.
Cod (250 g/piece) Perforated 80–90 100 15–17
Red snapper (200 g each) Perforated 80–90 100 17–20
Ocean perch (120 g/piece) Perforated 80–90 100 15–17
Monkfish (200 g/piece) Perforated 80–90 100 15–17
Sole rolls, stuffed (150 g each) Perforated 80–90 100 17–20
Turbot (300 g/piece) Perforated 80–90 100 17–20
Sea bass (150 g/piece) Perforated 80–90 100 15–17
Pike-perch (250 g/piece) Perforated 80–90 100 17–20
… 45 …


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