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.
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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/piece)
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.
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
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
Preheat
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
Scallops
(15–30 g each)
Unperforated 80–90
100
9–13
The more the scallops weigh, the
longer the chosen cooking time
should be.
