702816
40
Zoom out
Zoom in
Previous page
1/56
Next page
40
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


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 BS475101 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 BS475101 in the language / languages: English as an attachment in your email.

The manual is 1,92 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 BS475101

Gaggenau BS475101 User Manual - German - 56 pages

Gaggenau BS475101 User Manual - Dutch - 56 pages

Gaggenau BS475101 User Manual - French - 60 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