Steam cooking
46
Temperature
85 °C – 90 °C
For gently cooking delicate types of
fish, such as sole.
100 °C
For cooking firmer types of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickness and the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3 cm thick piece of fish weighing 500 g
will take longer to cook than a 2 cm
thick piece of fish weighing 500 g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking du‐
rations given in the chart. If you find
that the fish is not cooked sufficiently
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few mi‐
nutes.
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in the swimming posi‐
tion. To help maintain the shape of
the fish, place a small cup or similar
upside down in the cooking contain‐
er, and arrange the fish bellyside
down over the cup.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc to make a
fish
stock
. Place the fish scraps together
with some mixed vegetables in a sol‐
id cooking container and add cold
water. Cook at 100 °C for 60 to 90
minutes. The longer the cooking du‐
ration, the stronger the stock.
–
Blue fish
is fish which is cooked in
water and vinegar. It is important not
to damage the skin of the fish. This
method is suitable for cooking carp,
trout, tench, eel and salmon. (Follow
recipe instructions for the ratio of wa‐
ter to vinegar).
Settings
Automatic programmes
|
Fish
|
...
|
Steam
cooking
or
Steam cooking
Temperature: see chart
Duration: see chart
Summary of Contents for DG 6500
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