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Fish – low-temperature steaming
If you steam the fish at between 70 and 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.
Slide the unperforated cooking insert into the first
level from below to avoid getting fish stock on the
cooking compartment surfaces.
Serve on pre-warmed plates.
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Oysters (x 10) solid 80 - 90 100 2 - 5 In stock
Tilapia (150 g/piece) Perforated 80 - 90 100 10 - 12
Sea bream (200 g/piece) Perforated 80 - 90 100 12 - 15
Fish fillet (200 - 300 g/piece) Perforated 80 - 90 100 12 - 15
Fish terrine Wire rack 70 - 80 100 50 - 90 In a terrine mould
Use the core temperature probe to check the
exact cooking temperature (see section entitled
'Core temperature sensor').
Trout, whole (250 g/piece) Perforated 80 - 90 100 12 - 15
Halibut (300 g/piece) Perforated 80 - 90 100 12 - 15
Scallops
(15 - 30 g/piece)
solid 80 - 90 100 4 - 8 The more the scallops weigh, the longer the
chosen cooking time should be.
Cod (250 g/piece) Perforated 80 - 90 100 10 - 12
Red snapper (200 g/piece) Perforated 80 - 90 100 12 - 15
Ocean perch (120 g/piece) Perforated 80 - 90 100 10 - 12
Monkfish (200 g/piece) Perforated 80 - 90 100 10 - 15
Sole rolls, stuffed
(150 g/piece)
Perforated 80 - 90 100 12 - 15
Turbot (300 g/piece) Perforated 80 - 90 100 12 - 15
Sea bass (150 g/piece) Perforated 80 - 90 100 10 - 12
Pike-perch (250 g/piece) Perforated 80 - 90 100 12 - 15
41


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