Practical hints for cooking
- 32 -
EN
Fish, crustaceans, sous-vide
process
Cooking
programme
Oven
temperature
Cooking time
Core
temperature
Information
Trout
Plaice
Sole, whole
200 - 220°C
12 - 15 mins
-
use every 2nd shelf
position
Salmon steak
200 - 220°C
6 - 12 mins
-
use every 2nd shelf
position
Fish fillet, breaded, deep-frozen
200 - 220°C
12 - 16 mins
-
use every 2nd shelf
position
use a non-stick
baking sheet
Roasting
Prawns
180 - 210°C
4 - 8 mins
-
use every 2nd shelf
position
Steaming
Lobster
Crayfish
100°C
About.
12 mins
-
use every 2nd shelf
position
Mussels
96°C
10 - 12 mins
-
Trout
72°C
12 - 15 mins
-
Lay trout
on a tray with belly
flaps open
Prawns
72 - 80°C
4 - 8 mins
-
Salmon fillets
65 - 72°C
4 - 8 mins
-
Fish terrine
65 - 72°C
60 - 70 mins
60 - 65°C
Fish dumplings
Forcemeat in vegetables
72°C
8 - 12 mins
-
Trout in vacuum pouch
65°C
18 - 24 mins
-
Poaching
Terrines, galantines in
vacuum bags (sous vide)
70°C
About
1- 2 hours
60 - 65°C
Warning
Always open the CONVOTHERM carefully. Escaping steam can cause scalding.
Mr.C recommends:
•
Oven temperature
Set the oven temperature about 10 - 20 °C lower compared with traditional methods.
•
Trout au bleu
Pour wine or vinegar over the trout.
