19
Fish
The cooking times in the table below have been calculated for
use without preheating the oven.
Practical tips for grilling and roasting
Gratins, soufflés, browned items
The cooking times in the table below have been calculated for
an oven without any preheating.
Fish
Weight
Cookware
Level
Type of heating Temperature
at °C, grill
power
Cooking
time,
minutes
Grilled fish
300 g
Shelf*
3
(
2
20-25
1.0 kg
2
4
180-200
45-50
1.5 kg
2
4
170-190
50-60
Fish slices
300 g each
Shelf*
4
(
2
20-25
* Place the enamel tray on level 1.
No information is provided in the guidance
table for the weight of the meat to be roasted.
Programme the nearest weight below the weight of your joint and increase the
cooking time.
How can I check that the meat is ready?
Use a meat thermometer (available from specialist shops) or use the “spoon test".
Press down on the meat using a spoon. If the meat feels firm when pressed, it is
ready; if not, it must be cooked for more time in the oven.
The meat looks too dark and the outside is
burned in several places.
Check that you have selected the correct height and temperature.
The meat looks fine, but the juices have
burned.
Next time, use a smaller dish or add more liquid.
The meat looks fine, but the juices have not
browned and look watery.
Next time, use a larger dish or add less liquid.
Condensation is produced when making gravy
using the roasting juices.
A lot of this moisture evaporates via the condensation outlet, and droplets of
condensation may form on the colder control panel or on the fronts of nearby
kitchen units. This is an unavoidable phenomenon.
Food
Cookware
Level
Type of heating Temperature
at °C, grill power
Cooking time,
minutes
Sweet soufflés (e.g. cheese soufflé
with fruit)
Soufflé dish
2
%
180-200
40-50
Savoury foods for browning
containing cooked ingredients
(for example, pasta with a browned
topping)
Soufflé dish or enamel tray 3
%
210-230
30-40
3
%
210-230
20-30
Savoury foods for browning which
contain raw ingredients*
(for example, dauphinoise potatoes)
Browning dish or enamel
tray
2
4
160-180
50-70
2
4
160-180
50-70
Browning toast
Shelf
5
(
3
4-5
Cheese on toast
Shelf**
3+1
4
170-180
8-12
* The browning must not be more than 2 cm thick.
** Always place the enamel tray on level 1.
