36
en
Tables and tips
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.
Meal
Accessory/
ies
Level
Tempera-
ture
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)
175
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
3 (4)
230
Z
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.
