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THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
The cooking durations given in the chart are guidelines for
fresh fish. We recommend selecting the shorter cooking
duration quoted. If food is not cooked sufficiently after the
shorter time it can be put back in the oven and cooked for
longer.
Temperature in °C Duration in minutes
Atlantic cod fillet
100
6
Carp, 1.5 kg
100
18–25
Coley fillet
85
3
Eel
100
5–7
Haddock fillet
100
4–6
Halibut fillet
85
4–6
Monk fish fillet
85
8–10
Perch fillet
100
8–10
Plaice fillet
85
4–5
Pikeperch fillet
85
4
Rose fish fillet
100
6–8
Salmon fillet
100
6–8
Salmon steak
100
8–10
Salmon trout
90
14–17
Seabream fillet
85
3
Sole fillet
85
3
Trout, 250 g
90
10–13
Turbot fillet
85
5–8
Tuna fillet
100
6–8
Steam cooking
52
Summary of Contents for DGC 6300
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