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Fish
The cooking times in the table below have been calculated for
use without preheating the oven.
Practical tips for grilling and roasting
Gratins, soufflés, browned items
The cooking times in the table below have been calculated for
an oven without any preheating.
Fish Weight Cookware Level Type of heating Temperature
at °C, grill
power
Cooking
time,
minutes
Grilled fish 300 g Shelf* 3
(
2 20-25
1.0 kg 2
4
180-200 45-50
1.5 kg 2
4
170-190 50-60
Fish slices 300 g each Shelf* 4
(
2 20-25
* Place the enamel tray on level 1.
No information is provided in the guidance
table for the weight of the meat to be roasted.
Programme the nearest weight below the weight of your joint and increase the
cooking time.
How can I check that the meat is ready? Use a meat thermometer (available from specialist shops) or use the “spoon test".
Press down on the meat using a spoon. If the meat feels firm when pressed, it is
ready; if not, it must be cooked for more time in the oven.
The meat looks too dark and the outside is
burned in several places.
Check that you have selected the correct height and temperature.
The meat looks fine, but the juices have
burned.
Next time, use a smaller dish or add more liquid.
The meat looks fine, but the juices have not
browned and look watery.
Next time, use a larger dish or add less liquid.
Condensation is produced when making gravy
using the roasting juices.
A lot of this moisture evaporates via the condensation outlet, and droplets of
condensation may form on the colder control panel or on the fronts of nearby
kitchen units. This is an unavoidable phenomenon.
Food Cookware Level Type of heating Temperature
at °C, grill power
Cooking time,
minutes
Sweet soufflés (e.g. cheese soufflé
with fruit)
Soufflé dish 2
%
180-200 40-50
Savoury foods for browning
containing cooked ingredients
(for example, pasta with a browned
topping)
Soufflé dish or enamel tray 3
%
210-230 30-40
3
%
210-230 20-30
Savoury foods for browning which
contain raw ingredients*
(for example, dauphinoise potatoes)
Browning dish or enamel
tray
2
4
160-180 50-70
2
4
160-180 50-70
Browning toast Shelf 5
(
34-5
Cheese on toast Shelf** 3+1
4
170-180 8-12
* The browning must not be more than 2 cm thick.
** Always place the enamel tray on level 1.
19


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