42
en
Tables and tips
Fish
▯
Steaming is a cooking method that does not use
any fat and does not allow fish to dry out.
▯
For food hygiene reasons, fish should have a core
temperature of at least 62–65
°C after cooking.
This is also the ideal cooking temperature.
▯
When steaming at temperatures of 90–100
°C, no
preheating is necessary. Place the dish in the oven
when it is cold and then switch on the appliance.
▯
Do not season the fish with salt until it is fully
cooked. This will ensure that the natural flavour is
retained and that less water is drawn out of the fish.
▯
When using the perforated cooking container, you
can grease the container if the fish sticks too much.
▯
Place the unperforated cooking insert on the first
level from the bottom to avoid getting fish stock on
the cooking compartment surfaces.
▯
For fillets with skin, place the fish on the cooking
insert or wire rack with the skin side up – this helps
to retain its texture and flavour.
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.
▯
Place the unperforated cooking insert on the first
level from the bottom to avoid getting fish stock on
the cooking compartment surfaces.
▯
Serve on a pre-warmed dish.
▯
With low temperature steaming, no preheating is
necessary. Place the dish into a cold oven and then
switch on the appliance.
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Sea bream, whole
(500 g each)
Perforated
100
100
20–30
Can be cooked in the swimming position if
placed on half a potato.
Fish dumplings (20–40 g
each)
Unperforated 90–100
100
8–12
Line the unperforated cooking container with
greaseproof paper.
Prawns
Unperforated 80
100
10–12
Lobster, cooked, removed
from the shell, reheating
Perforated
70–80
100
10–15
Carp, rare, whole (1.5 kg)
Perforated
90–100
100
35–45
In stock
Cod (250 g)
Unperforated 180
60
8–12
Salmon fillet (150 g/piece)
Perforated
80
100
20–25
Salmon, whole (2.5 kg)
Perforated
100
100
65–75
Blue mussels (1.5 kg)
Perforated
100
100
12–15
Blue mussels are cooked once the shell has
opened up.
Pollock, whole (800 g)
Perforated
90–100
100
20–25
Monkfish fillet (300 g/piece) Glass dish /
wire rack
180–200
100
8–10
Preheating
Sea bass, whole (400 g/
piece)
Perforated
90–100
100
20–25
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Oysters (x 10)
Unperforated 80–90
100
7–10
In stock
Tilapia (150 g/piece)
Perforated
80–90
100
15–17
Sea bream (200 g/piece)
Perforated
80–90
100
17–20
Fish fillet (200–300
g/piece)
Perforated
80–90
100
17–20
Fish terrine
Wire rack
80–90
100
50–90
In a terrine mould
Trout, whole (250 g/piece)
Perforated
80–90
100
17–20
Halibut (300 g/piece)
Perforated
80–90
100
17–20
43
Tables and tips
en
Meat – cooking at higher temperatures
▯
Combining steam and hot air is the best way of
cooking many types of fish. In this operating mode,
the cooking compartment is hermetically sealed
and the moisture counteracts the drying effects of
the hot air, which is used in conventional cooking.
The optimal conditions can be achieved for any type
of food thanks to the variable humidity control
system.
▯
The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and optimum target
temperatures can be found in the section entitled
~
"Core temperature probe" on page 26
.
▯
Take the meat out of the refrigerator 1
hour before
you begin preparing it.
▯
When using the perforated cooking insert or the
wire rack, slide an unperforated cooking container
beneath it. Pour a little water into the unperforated
cooking insert to prevent the meat from burning on.
You can also add vegetables, wine, spices and
herbs to it to make a tasty base for a sauce.
▯
If you want the meat to be rare or medium rare,
open the door when the temperature reaches 5 °C
below the required core temperature and wait until
the target temperature is reached. This prevents
overcooking and allows the meat the necessary
time to rest.
▯
Time to rest: Allow the meat to rest for 5
minutes on
a wire rack 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.
Scallops
(15–30
g each)
Unperforated 80–90
100
9–13
The more the scallops weigh, the
longer the chosen cooking time
should be.
Cod (250 g/piece)
Perforated
80–90
100
15–17
Red snapper (200 g each)
Perforated
80–90
100
17–20
Ocean perch (120 g/piece)
Perforated
80–90
100
15–17
Monkfish (200 g/piece)
Perforated
80–90
100
15–17
Sole rolls, stuffed (150 g each) Perforated
80–90
100
17–20
Turbot (300 g/piece)
Perforated
80–90
100
17–20
Sea bass (150 g/piece)
Perforated
80–90
100
15–17
Pike-perch (250 g/piece)
Perforated
80–90
100
17–20
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Entrecôte, seared, medium
rare (350 g/piece)
Unperforated 170–180
30
10–20
Fillet, seared, medium rare,
in puff pastry (600 g)
Unperforated 180–200
80
30–45
Line the cooking container with greaseproof
paper.
Saddle of veal, seared,
medium rare (1 kg)
Unperforated 160–180
30/60
20–30
If you have added liquid to the unperforated
cooking container, 30% humidity is sufficient.
Smoked pork, cooked,
sliced
Unperforated 100
100
15–20
Roast pork with crackling
(joint of pork with rind), well
done (1.5 kg)
Wire rack +
unperforated
1) 160
2) 230
80
Z
60
10
Cut the rind to form a cross-hatch pattern
before cooking.
Use the core temperature probe: In the first
stage of cooking, cook the food to a core
temperature of up to approximately 65–
70 °C, and in the second stage of cooking,
cook it up to a core temperature of 70–
75 °C.
Saddle of lamb, seared,
medium rare (150 g/piece)
Unperforated 160–170
0/30
12–15
