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Temperatures and cooking times are given as guidance for oven use.
Personal experience should then let you adapt these settings to your own
taste.
Remember that cooking at higher temperatures causes more spattering,
and the oven becomes dirty causing smoke. It is better to slightly reduce the
cooking temperature, even if it means increasing the cooking time.
COOKING HINTS
Oven walls are equipped with
different shelf positions numbered
from the bottom.
SHELF POSITION
FISH
Recipe
Cooking
Quantity
Cooking °C
Cooking
Shelf position
Method
time
from bottom of
the oven
Trout or
Conventional
Bream
cooking
1 kg whole
220°C
30 min
1
Monk fish or
Conventional
Salmon
cooking
1 kg poached
220°C
30 min
1
Salmon steak
Fan cooking
6 pieces
140-160°C
10-15 min
1
Fillet of sole
Fan cooking
6 pieces
160°C
15-20 min
1
Grilled fish
Grill
6 fillets
275°C
2 X 5 min
4
4
3
2
1
Содержание Bocuse
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