Kuppersbusch CDK6300.0, Instructions For Use And Installation, Page: 42 / 60

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The rack is used when cooking with small
containers, as for example, dessert bowls and
to regenerate plate dishes.
For more precise information refer to the tables.
The suggested times and temperatures are
guideline values. The actual cooking time can
vary according to the type and quality of the
foods.
To remove the rack, lift it upwards slightly at the
front when the safety notches connect with the
sides of the oven (see illustration).
We recommend using the rack together with
the baking tray when cooking items on the rack
which might drip.
Steam cooking - Fish
Fish Quantity
Temperature
ºC
Time min. Container Level
Gilthead sea bream 800- 1200 g 80 30-40 Perforated
2
Trout 4 x 250 g
80
20-25 Perforated
2
Salmon filet 500
– 1000g 80
15-25 Perforated
2
Salmon trout 1000
– 1200 g
80
25-35 Perforated
1/2
King prawns 500
– 1000g 80
15-20 Perforated
2
Green-shell mussel 1000
– 1500 g
100 25-35 Perforated
2
Halibut filet
500
– 1000g
80 20-25 Perforated
2
Cockles
500
– 1000g
100
10-20 Perforated
2
Lobster 800- 1200 g
100
25-30 Perforated
1/2
Cod filet 1000
– 1200 g
80 20-25 Perforated
2
Blue mussel 1000
– 1200 g
100 15-25 Perforated
2
Lake trout 4 x 250 g
80
25-30 Perforated
2
Haddock 1000
– 1200 g 80
20-25 Perforated
2
Tuna filet 500
– 1000g 80
15-20 Perforated
2
Pike perch 4 x 250 g
80
25-30 Perforated
2