En-27
English
Fish
Arranging
Thin fillets of fish i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on the
thinner outside edge and tail.
Covering
Always cover fish with either microwave cling
film or use a dish with a self-fitting lid.
Liquid
Fresh fish can be sprinkled with 30 ml (2 tbsp)
of lemon juice or white wine. When cooking
Frozen fish, add liquid as above for even
cooking.
Fish steaks
Fish steaks should be arranged in a circle -
thicker part to the outside - to avoid overcook-
ing and disintegration of the tail ends.
Fish cooks very well by microwave as it stays
moist and the lingering fish smells left in
conventional ovens are avoided.
When is fish cooked?
Fish is cooked when it flakes easily and
becomes opaque. Remember that fatty fishes
(salmon, mackerel, halibut) are cooked more
quickly than leaner fishes (cod, Nile perch,
Tilapia,); When using the Auto program, you
can either add some wine to the fat fishes in
order to slow down the cooking process or
slightly reduce the displayed weight to shorten
the cooking time.
Big fish (more than 400 g)
You are recommended to turn them over
halfway through cooking time and to protect the
head and tail with a small piece of aluminium foil
to avoid overcooking. (Attention: the aluminium
must not touch the walls of the oven).
Weight Auto Cook:
REMEMBER that you can use the Fish
Auto programm for fresh fish
fillets, "pavés" (thick boneless fish cuts)
and whole fish (below 300 g). (Check
on page En-13 of your Operating Instructions)
