Bedienungsanleitung Bosch CSG636BS2 (Seite 49 von 64) (Englisch)

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Steaming

The fish is cooked more gently using the steaming

function, and remains particularly succulent.

Larger pieces require a longer heating-up time and a

longer cooking time. If you are using several pieces

which are the same weight, the heating-up time is

increased, and not the cooking time.

Fish does not need to be turned.

Use the perforated steam container, size XL, and slide

the universal pan in underneath. You can also use a

glass tray and place this onto the wire rack.

Food which would normally be prepared in a water bath

should always be covered with foil.

Recommended setting values

You can find the ideal heating type for your fish dishes

in the table. The temperature and cooking time depend

on the amount, composition and temperature of the

food. Settings ranges are indicated for this reason. Try

using lower setting values first. You can use a higher

setting next time if necessary.

The setting values are based on the assumption that

chilled fish is placed into a cold cooking compartment.

By doing so, you can make energy savings of up to 20

per cent. If you preheat the oven, you can reduce the

indicated cooking times by several minutes.

In the table, you can find information for fish with default

values for the weight. If you want to cook a heavier fish,

you should definitely use the lower temperature. If

cooking several fish, you should use the weight of the

heaviest fish as a reference for determining the cooking

time. The individual fish should be approximately the

same size.

As a general rule: the larger a fish, the lower the

cooking temperature and the longer the cooking time.

Turn any fish which is not in swimming position after

approx. ^ to Z of the indicated time.

Note: . Only use greaseproof paper that is suitable for

the selected temperature. Always cut greaseproof

paper to size.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Types of heating used:

■ 7 Circulated air grilling

■ ( Grill, large area

■ $ Pizza setting

■ S Steaming

The levels of steam intensity are indicated as numbers

in the table:

■ 1 = Low

■ 2 = Medium

■ 3 = High

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Temperature in

°C/grill setting

Steam in-

tensity

Cooking

time in

mins.

Fish

Fish, grilled, whole 300 g, e.g. trout Wire rack 1 7 170-190 - 20-30

Fish, fried, whole 300 g, e.g. trout Universal pan 1 7 170-180 1 15-20

160-170 - 5-10

Fish, steamed, whole 300 g, e.g. trout Steam container 2 S 80-90 - 15-25

Fish, grilled, whole 1.5 kg, e.g.

salmon

Wire rack 1 7 170-190 - 30-40

Fish, steamed, whole 1.5 kg, e.g. cod Steam container 2 S 80-90 - 35-50

Fish fillets

Fish fillet, plain, grilled Wire rack 2 ( 1* - 15-25

Fish fillet, plain, steamed Steam container 2 S 80-100 - 10-16

Fish steaks

Fish steak, 3 cm thick** Wire rack 2 ( 3 - 18-22

Fish, frozen

Fish, whole 300 g, e.g. trout Steam container 2 S 80-100 - 20-25

Fish fillet, plain Cookware, covered 1 $ 210-230 - 25-40

Fish fillet, au gratin Wire rack 2 7 220-240 - 35-45

Fish fillet, au gratin Cookware, uncovered 1 7 200-220 1 35-45

Fish fingers (turn during cooking) Baking tray 1 $ 220-240 - 10-20

Fish dishes

Fish terrine Terrine mould 1 S 70-80 - 45-80

* Preheat

** Slide the universal pan in underneath at shelf position 1

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