EXPERT COOKING GUIDE
Page 40
EXPERT COOKING GUIDE
FISH
NOTES
• For grilling, place the whole fish, e. g. trout, onto the middle of the higher wire rack.
• Grease the wire rack with oil beforehand.
Fish
Accessories
Type of
heating
Temperature
in °C
Cooking time
in minutes
Fish steak, e. g. salmon, 3 cm thick, grilled Higher wire rack
3
20-25
Whole fish, 2-3 pieces, 300 g each, grilled Higher wire rack
3
20-30
Tips for roasting and grilling
The table does not contain information for
the weight of the joint.
For small roasts, select a higher temperature and a shorter
cooking time. For larger roasts, select a lower temperature and
a longer cooking time.
How to tell when the roast is ready.
Use a meat thermometer (available from specialist shops) or
carry out a “spoon test”. Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it needs
to be cooked for a little longer.
The roast looks good but the juices are burnt. Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too
clear and watery.
Next time, use a larger roasting dish and add less liquid.
The roast is not well-done enough.
Carve the roast. Prepare the gravy in the roasting dish and place
the slices of roast meat in the gravy. Finish cooking the meat
using the microwave only.
