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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
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