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en Tables and tips
Fish
For food hygiene reasons, fish should have a core
temperature of at least 62-70 °C after cooking. This
is also the ideal cooking temperature.
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.
Lightly grease the wire rack and baking tray or
cover it with greaseproof paper. This prevents the
fish from sticking to the wire rack.
For fillets with skin, place the fish on the rack or
tray with the skin side up – this helps to retain its
texture and flavour.
Shorten the wooden skewers or, before skewering
the ingredients, leave the skewers to soak in water
overnight to prevent them from charring.
If you are using the grill tray with the wire insert,
pour approximately 100 ml water into the grill tray;
this will catch the fish juices so that the oven stays
clean. If you pour in too much water, this may alter
the cooking result because too much steam will be
produced.
Always follow the manufacturer's instructions for
pre-cooked and frozen products in addition to using
this table.
Dish Accessory Level Tempera-
ture
in °C
Type of
heating
Cooking
time
in min.
Comments
Prawn kebabs,
fresh
Wire rack +
grill tray
3 180 Q 10*
Prawns, gutted,
frozen
Wire rack +
grill tray
2 180 H 14*
Fish kebabs Wire rack +
grill tray
3 200 Q 12 - 14* Use firm types of fish, e.g. salmon, coley,
ocean perch and cod.
Trout, whole Baking tray
+ grease-
proof paper
3 220 Q 16* Recipe tip: Stuff with lemon, garlic and
parsley.
Sea bream, whole Baking tray
+ grease-
proof paper
3 175 H 25* Recipe tip: Stuff with lemon, garlic and
thyme, or use mint for a summery touch.
Make a diagonal incision into the skin of the
sea bream.
Sea bass (1 kg) Baking tray
+ grease-
proof paper
2 175 H 30 - 35*
Salmon steak Baking tray
+ grease-
proof paper
3 200 H 10 - 12 Recipe tip: Marinate in a mixture of lime,
salt, pepper and garlic.
Tuna steak Baking tray
+ grease-
proof paper
3 250 Z 8 - 10 Recipe tip: Season Asian-style with soy
sauce, sesame oil, ginger, honey, garlic,
chilli and coriander seeds.
Squid rings,
frozen
Baking tray
+ grease-
proof paper
2 220 N 12
* Turn the food halfway through cooking.
42


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