Gaggenau BOP 220 1 2 Series, Инструкция по эксплуатации, Страница: 35 / 48

35
Tables and tips
en
Fish
▯
For food hygiene reasons, fish should have a core
temperature of at least 62 - 70 °C after cooking.
This is also the ideal cooking temperature.
▯
Do not season the fish with salt until it is fully
cooked. This ensures that the natural flavour is
maintained and that less water is drawn out of the
fish.
▯
Use a small amount of oil to grease the wire rack or
baking tray so that the fish does not stick to it.
▯
For fillets with skin: Place the fish on the rack or
tray with the skin side up – this helps to hold the
fish together and maintain its flavour.
▯
Shorten the wooden skewers or, before skewering
the ingredients, leave the skewers to soak in water
overnight to prevent them from charring.
▯
In addition, always follow the manufacturer's
instructions for pre-cooked and frozen products.
Meat
▯
Leaving meat to rest: Leave the meat to rest for a
further 10-15 minutes after cooking. This gives the
meat a chance to "relax". The meat juices begin to
circulate less, and when the meat is cut, less juice
is lost. Large pieces of meat, e.g. joints, can be left
to rest in the oven. Smaller pieces of meat, e.g.
steaks, should be wrapped in aluminium foil and left
to rest outside the oven.
Quiche Tart tin or
dish 2 (3) 200
N
20 + 20 Pre-bake the base for 20 minutes, pour the
mixture onto the base and then bake for a
further 20 minutes.
Onion tart Baking tray 2 (3) 200
N
30 - 40
Meal Accessories Level Temperature
in °C Type of
heating
Cooking
time
(mins) Comments
* Turn the food halfway through cooking.
Meal Accessories Level Temperature
in °C Type of
heating
Cooking
time
(mins) Comments
Prawn skewers,
fresh Wire rack +
grill tray 3 (4) 180
Q
10*
Prawn skewers,
frozen Wire rack +
grill tray 3 (4) 180
Q
12*
Fish kebabs Wire rack +
grill tray 3 (4) 200
Q
12* Use firm types of fish, e.g. salmon, coley,
ocean perch and cod.
Trout, whole Baking tray 3 (4) 200 - 220
Q
16* Recipe tip: Stuff with lemon, garlic and pars-
ley.
Sea bream, whole Wire rack +
grill tray 3 (4) 200 - 220
Q
20 - 25* Recipe tip: Stuff with lemon, garlic and
thyme, or use mint for a summery touch.
Make a diagonal incision into the skin of the
sea bream.
Baking tray 3 (4) 190
H
20 - 25*
Salmon steak Wire rack +
grill tray 3 (4) 250
Z
10 - 12 Recipe tip: Marinate in a mixture of lime, salt,
pepper and garlic.
Baking tray 2 (3) 200
H
10 - 12
Tuna steak Baking tray 2 (3) 200
H
8 - 10 Recipe tip: Season Asian-style with soy
sauce, sesame oil, ginger, honey, garlic, chilli
and coriander seeds.
Fish fingers,
frozen Baking tray
+ grease-
proof paper 2 (3) 220
H
15 - 17*
Squid rings,
frozen Baking tray
+ grease-
proof paper 2 (3) 220
N
8 - 12
* Turn the food halfway through cooking.