Bedienungsanleitung Gaggenau BS451101 (Seite 45 von 60) (Englisch)

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en Tables and tips

Fish

▯Steaming is a cooking method that does not use

any fat and does not allow fish to dry out.

▯For food hygiene reasons, fish should have a core

temperature of at least 62–65°C after cooking.

This is also the ideal cooking temperature.

▯When steaming at temperatures of 90–100°C, no

preheating is necessary. Place the dish in the oven

when it is cold and then switch on the appliance.

▯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.

▯When using the perforated cooking container, you

can grease the container if the fish sticks too much.

▯Place the unperforated cooking insert on the first

level from the bottom to avoid getting fish stock on

the cooking compartment surfaces.

▯For fillets with skin, place the fish on the cooking

insert or wire rack with the skin side up – this helps

to retain its texture and flavour.

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Sea bream, whole

(500 g each)

Perforated 100 100 20–30 Can be cooked in the swimming position if

placed on half a potato.

Fish dumplings (20–40 g

each)

Unperforated 90–100 100 8–12 Line the unperforated cooking container with

greaseproof paper.

Prawns Unperforated 80 100 10–12

Lobster, cooked, removed

from the shell, reheating

Perforated 70–80 100 10–15

Carp, rare, whole (1.5 kg) Perforated 90–100 100 35–45 In stock

Cod (250 g) Unperforated 180 60 8–12

Salmon fillet (150 g/piece) Perforated 80 100 20–25

Salmon, whole (2.5 kg) Perforated 100 100 65–75

Blue mussels (1.5 kg) Perforated 100 100 12–15 Blue mussels are cooked once the shell has

opened up.

Pollock, whole (800 g) Perforated 90–100 100 20–25

Monkfish fillet (300 g/piece) Glass dish /

wire rack

180–200 100 8–10 Preheating

Sea bass, whole (400 g/

piece)

Perforated 90–100 100 20–25

Tables and tips en

Fish – low-temperature steaming

▯If you steam the fish at between 70and 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 (200–300g/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

(15–30g 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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