Gaggenau BO 451 612, Use And Care Manual, Page: 47 / 68

47
Tables and tips
en-us
Fish
▯
Fish should (for hygienic reasons) have a core
temperature of at least 144
- 158°F (62 - 70 °C) after
cooking. This is also the ideal cooking point.
▯
Only salt the fish after cooking. Thus the natural
aroma is retained and less water is removed from the
fish.
▯
Oil the wire rack and baking tray a little bit, then the
fish will not stick.
▯
For fillets with skin: if you place the fish skin-side up,
the structure and aroma will be retained better.
▯
Cut wooden skewers short or soak in water overnight
before skewering the ingredients so they do not burn.
▯
Always follow the manufacturer's instructions for pre-
cooked and frozen products.
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Comments
Shrimp skewers,
fresh Wire rack +
Grill tray 3 (4) 355 (180)
Q
10*
Shrimp skewers,
frozen Wire rack +
Grill tray 3 (4) 355 (180)
Q
12*
Fish kebabs Wire rack +
Grill tray 3 (4) 390 (200)
Q
12* Use firm types of fish, e.g. salmon, coley,
ocean perch and cod.
Trout, whole Baking tray 3 (4) 380–
430
(200–
220)
Q
16* Recipe tip: Stuff with lemon, garlic, and
parsley.
Sea bream, whole Wire rack +
Grill tray 3 (4) 380–
430
(200–
220)
Q
20–25* Recipe tip: Stuff with lemon, garlic and
thyme, or use mint for a summery touch.
Make a diagonal incision into the skin of
the sea bream.
Baking tray 3 (4) 345 (175)
H
20–25*
Salmon steak Wire rack +
Grill tray 3 (4) 480 (250)
Z
10–12 Recipe tip: Marinate in a mixture of lime,
salt, pepper, and garlic.
Baking tray 2 (3) 390 (200)
H
10–12
Tuna steak Baking tray 3 (4) 450 (230)
Z
8–10 Recipe tip: Season Asian-style with soy
sauce, sesame oil, ginger, honey, garlic,
chili, and coriander seeds.
Fish fingers,
frozen Baking tray
+ grease-
proof paper 2 (3) 430 (220)
H
15–17*
Squid rings,
frozen Baking tray
+ grease-
proof paper 2 (3) 430 (220)
N
8–12
* Turn the food halfway through the cooking time.