En-27
English
Fish
Arranging
Thin fillets of fish i.e. plaice,
should be rolled up prior to
cooking to avoid overcooking on
the thinner outside edge and tail.
Covering
Always cover fish with either
microwave cling film or use a
dish with a self-fitting lid.
Liquid
Fresh
fish should always be
sprinkled with 30 ml (2 tbsp) of
lemon juice or white wine. When
cooking
Frozen
fish, add liquid
as above for even cooking.
Fish steaks
Fish steaks should be arranged
in a circle - thicker part to the
outside - to avoid overcooking
and disintegration of the tail
ends.
Fish cooks very well by microwave as it stays
moist and the lingering fish smells left in
conventional ovens are avoided.
When is fish cooked?
Fish is cooked when it flakes easily and
becomes opaque. Fatty fish cooks more
quickly. Wine can be added to fatty fish to
slow down the cooking process or reduce the
input weight to shorten the cooking time.
Big fish (more than 400 g)
You are recommended to turn them over
halfway through cooking time and to protect
the head and tail with a small piece of
aluminium foil to avoid overcooking.
(Attention: the aluminium must not touch the
walls of the oven).
Stand time
Fish should STAND after cooking for 2-3
mins. This can be outside the oven to enable
the oven to be used for futher cooking.
Fish en papillote
You can make papillotes of fish by replacing
the aluminium foil with microwaveable
greaseproof paper (or parchment paper).
Weight Auto Cook : REMEMBER that you can
use the Fish Auto programm for fresh fish
fillets, "pavés" (thick boneless fish cuts) and
whole fish (below 300 g). (Check on page
En-12 of your Operating Instructions)
