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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.
Do not season the fish with salt until it is fully
cooked. This ensures that the natural flavour is
retained and that less water is drawn out of the fish.
When using the perforated cookware, you can
grease the cookware if the fish sticks too much.
Slide the unperforated cooking insert into the first
level from below 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 con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Sea bream, whole
(500 g/piece)
solid 90 - 100 100 18 - 20 Can be cooked in the swimming position if
placed on half a potato.
Fish dumplings
(20 - 40 g/piece)
solid 90 - 100 100 4 - 8 Line the unperforated cookware with grease-
proof paper.
Lobster, cooked, shelled,
reheating
Perforated 70 - 80 100 10 - 12
Carp, rare, whole (1.5 kg) solid 90 - 100 100 35 - 45 In stock
Salmon fillet (150 g/piece) Perforated 90 - 100 100 10 - 12
Salmon, whole (2.5 kg) Perforated 100 100 65 - 75
Blue mussels (1.5 kg) Perforated 100 100 6 - 8 Blue mussels are cooked once the shell has
opened up.
Pollock, whole (800 g) Perforated 90 - 100 100 18 - 20
Monkfish fillet (300 g/piece) Glass dish/
wire rack
180 - 200 100 8 - 10 In juices
Sea bass, whole (400 g/
piece)
Perforated 90 - 100 100 12 - 18
40


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