88
Fish
Roasting tips
Dish
Oven
Shelf
position
Opera-
ting mode
Temperature
°C
Time
minutes
Fillet or steak of cod, hake or
salmon
1kg
2
t
170-180
20-30
1 + 3
ë
160-180
20-30
2
t
170-180
20-30
Whole mackerel, turbot,
salmon
1 kg
2
t
170-180
45-60
1 + 3
ë
160-180
45-60
2
t
170-180
45-60
The table does not contain
specifications for the weight
of the roast.
Refer to the indicated weight in the table and extend or
reduce accordingly the roasting time.
How you can tell when the
roast is ready.
Use a meat thermometer (available from specialist
stores) or implement a “spoon test”.
Press a spoon onto the roast. If it feels firm, it is ready. If
it can be pressed in, it needs to be roasted for a little
longer.
The roast looks good, but
the sauce is burnt.
Next time, use a smaller roasting dish and add more
liquid.
The roast looks good, but
the sauce is too light and
watery.
Next time, use a larger roasting dish and add less liquid.
Summary of Contents for F 3470
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