Steam cooking
47
The cooking durations given in the chart are guidelines for fresh fish. We recom‐
mend selecting the shorter cooking duration quoted. If food is not cooked suffi‐
ciently after the shorter duration it can be put back in the oven and cooked for lon‐
ger.
Fish
[°C]
[min]
Eel
100
5–7
Perch fillet
100
8–10
Seabream fillet
85
3
Trout, 250 g
90
10–13
Halibut fillet
85
4–6
Atlantic cod fillet
100
6
Carp, 1.5 kg
100
18–25
Salmon fillet
100
6–8
Salmon steak
100
8–10
Salmon trout
90
14–17
Coley fillet
85
3
Rose fish fillet
100
6–8
Haddock fillet
100
4–6
Plaice fillet
85
4–5
Monk fish fillet
85
8–10
Sole fillet
85
3
Turbot fillet
85
5–8
Tuna fillet
85
5–10
Pikeperch fillet
85
4
Temperature /
Cooking duration
Summary of Contents for DG 6500
Page 114: ......
