35
Fish – low-temperature steaming
▯
If you steam the fish at between 70 and 90 °C, it is
less likely to be overcooked or to fall apart.This is a
particular advantage for delicate fish.
▯
The values given for the different types of fish refer
to fillets.
▯
Slide the unperforated cooking insert into the first
level from below to avoid getting fish stock on the
cooking compartment surfaces.
▯
Serve on pre-warmed plates.
Monkfish fillet (300 g/piece) Glass dish/
wire rack
180 - 200
100
8 - 10
In juices
Sea bass, whole
(400 g/piece)
Perforated
90 - 100
100
12 - 18
Food
Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Food
Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Oysters (x 10)
solid
80 - 90
100
2 - 5
In stock
Tilapia (150 g/piece)
Perforated
80 - 90
100
10 - 12
Sea bream (200 g/piece)
Perforated
80 - 90
100
12 - 15
Fish fillet (200 - 300 g/piece) Perforated
80 - 90
100
12 - 15
Fish terrine
Wire rack
70 - 80
100
50 - 90
In a terrine mould
Use the core temperature probe to check the
exact cooking temperature (see section entitled
'Core temperature sensor').
Trout, whole (250 g/piece)
Perforated
80 - 90
100
12 - 15
Halibut (300 g/piece)
Perforated
80 - 90
100
12 - 15
Scallops
(15 - 30 g/piece)
solid
80 - 90
100
4 - 8
The more the scallops weigh, the longer the
chosen cooking time should be.
Cod (250 g/piece)
Perforated
80 - 90
100
10 - 12
Red snapper (200 g/piece)
Perforated
80 - 90
100
12 - 15
Ocean perch (120 g/piece)
Perforated
80 - 90
100
10 - 12
Monkfish (200 g/piece)
Perforated
80 - 90
100
10 - 15
Sole rolls, stuffed
(150 g/piece)
Perforated
80 - 90
100
12 - 15
Turbot (300 g/piece)
Perforated
80 - 90
100
12 - 15
Sea bass (150 g/piece)
Perforated
80 - 90
100
10 - 12
Pike-perch (250 g/piece)
Perforated
80 - 90
100
12 - 15
