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14
FISH
Weight
(Kg)
Tray
Position
Cooking
Mode
Temperat.
(ºC)
Time
(min)
Receptacle
Red Bream
1,0
Intermediate
180-200
25-30
Tray
170-190
20-25
Fillet of Fish
1,0
Higher
170-190
15-20
Grid
Salted Dorado
1,0
Intermediate
190-210
25-30
Tray
180-200
25-30
Sardines
1,0
Higher
180-200
10-15
Grid
Sole
1,0
Intermediate
170-190
15-20
Tray
160-180
10-15
Sea-bass
1,0
Intermediate
190-210
20-25
Tray
180-200
10-15
Hake
1,1
Intermediate
190-210
25-30
Tray
180-200
20-25
Fish Pie
1,1
Intermediate
190-210
60-65
Casserole dish
190-210
60-65
Salmon in
greased paper
1,0
Intermediate
180-200
20-25
Tray
170-190
15-20
Trout
1,1
Intermediate
190-210
20-25
Tray
180-200
15-20
Cooking Tables