Gaggenau EB333111, User Manual And Installation Instructions

Page: 37 / 56

How it works
en
37
Fish
Food Accessory/
cookware Level Temperat-
ure in °C Type of
heating Cooking
time in
mins Comments
Sea bream,
whole Baking tray +
greaseproof pa-
per 3 190 20-25
1
Recipe tip: Stuff with lemon, gar-
lic and thyme, or use mint for a
summery touch. Make a diagonal
incision into the skin of the sea
bream.
Fish kebabs Wire rack + grill
tray 3 200 12-14
1
Use firm types of fish, e.g. sal-
mon, coley, ocean perch and
cod.
Trout, whole Baking tray +
greaseproof pa-
per 3 220 16
1
Recipe tip: Stuff with lemon, gar-
lic and parsley.
Prawn skewers,
fresh Wire rack + grill
tray 3 180 10
1
Prawn skewers,
gutted, frozen Wire rack + grill
tray 2 180 14
1
Salmon steak Baking tray +
greaseproof pa-
per 3 200 10-12 Recipe tip: Marinate in a mixture
of sweet lime, salt, pepper and
garlic.
Tuna steak Baking tray +
greaseproof pa-
per 2 200 8-10 Recipe tip: Season Asian-style
with soy sauce, sesame oil,
ginger, honey, garlic, chilli and
coriander seeds.
Calamari rings,
frozen Baking tray +
greaseproof pa-
per 2 220 12
Sea bass, 1 kg Baking tray +
greaseproof pa-
per 2 175 30-35
1
1
Turn the food halfway through cooking.
22.5 Meat
Take note of the recommended settings for meat.
¡
The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and instructions, as well as
optimal target temperatures, can be found in the
section entitled Core temperature probe →
Page 19 .
¡
Time to rest: Allow the meat to rest for 5-15 minutes
on a wire rack after cooking. This gives the meat a
chance to "relax". The circulation of the meat juice
slows and, when the meat is cut, less juice is lost.
Large pieces of meat, e.g. joints, can be left to rest
in the oven. Smaller pieces of meat, e.g. steaks,
should be wrapped in aluminium foil and left to rest
outside the oven.
¡
For small portions (2–3 people), it is a good idea to
use a heat-resistant baking dish or tin so that the
food does not begin to burn or dry out.
¡
Use the grill tray or roaster for a large joint of meat
and for preparation methods that involve adding a
lot of liquid to the joint.
¡
For best results, leave meat to marinate overnight
and remove the marinade before roasting or grilling,
e.g. using the back of a knife or a spoon. Otherwise,
the herbs and spices will burn.
¡
If the joint of meat has become too dark in colour
and the skin is burnt in places, reduce the set tem-
perature the next time you cook a joint and check
the shelf level.
¡
If the joint is cooked but the sauce is slightly burnt,
use a smaller roaster the next time you cook a joint
and add more liquid. If the sauce is too watery, use
a larger roaster and add less liquid.