ROSIERES Bocuse, Operating Instructions Manual

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Temperatures and cooking times are given as guidance for oven use.
Personal experience should then let you adapt these settings to your own
taste.
Remember that cooking at higher temperatures causes more spattering,
and the oven becomes dirty causing smoke. It is better to slightly reduce the
cooking temperature, even if it means increasing the cooking time.
COOKING HINTS
Oven walls are equipped with
different shelf positions numbered
from the bottom.
SHELF POSITION
FISH
Recipe Cooking Quantity Cooking °C Cooking Shelf position
Method time
from bottom of
the oven
Trout or Conventional
Bream cooking 1 kg whole 220°C 30 min 1
Monk fish or Conventional
Salmon cooking 1 kg poached 220°C 30 min 1
Salmon steak Fan cooking 6 pieces 140-160°C 10-15 min 1
Fillet of sole Fan cooking 6 pieces 160°C 15-20 min 1
Grilled fish Grill 6 fillets 275°C 2 X 5 min 4
4
3
2
1