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51
Recommended setting values
You can find the ideal heating type for your fish dishes
in the table. The temperature and cooking time depend
on the amount, composition and temperature of the
food. Settings ranges are indicated for this reason. Try
using lower setting values first. You can use a higher
setting next time if necessary.
The setting values are based on the assumption that
chilled fish is placed into a cold cooking compartment.
By doing so, you can make energy savings of up to 20
per cent. If you preheat the oven, you can reduce the
indicated cooking times by several minutes.
In the table, you can find information for fish with default
values for the weight. If you want to cook a heavier fish,
you should definitely use the lower temperature. If
cooking several fish, you should use the weight of the
heaviest fish as a reference for determining the cooking
time. The individual fish should be approximately the
same size.
As a general rule: the larger a fish, the lower the
cooking temperature and the longer the cooking time.
Turn any fish which is not in swimming position after
approx.
^
to
Z
of the indicated time.
Note:
Only use greaseproof paper that is suitable for
the selected temperature. Always cut greaseproof
paper to size.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■
:
4D hot air
■
%
Top/bottom heating
■
4
Circulated air grilling
■
(
Grill, large area
■
P
Steaming
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Temperature in
°C/grill setting
Steam in-
tensity
Cooking
time in
mins.
Fish
Fish, grilled, whole 300 g, e.g. trout
Wire rack
2
4
170-190
-
20-30
Fish, fried, whole 300 g, e.g. trout
Universal pan
2
:
170-180
1
15-20
160-170
-
5-10
Fish, steamed, whole 300 g, e.g. trout Steam container
3
P
80-90
-
15-25
Fish, grilled, whole 1.5 kg, e.g.
salmon
Wire rack
2
4
170-190
-
30-40
Fish, steamed, whole 1.5 kg, e.g. cod Steam container
3
P
80-90
-
35-50
Fish fillets
Fish fillet, plain, grilled
Wire rack
4
(
1*
-
15-25
Fish fillet, plain, steamed
Steam container
3
P
80-100
-
10-16
Fish steaks
Fish steak, 3 cm thick**
Wire rack
4
(
3
-
10-20
Fish, frozen
Fish, whole 300 g, e.g. trout
Steam container
3+1
P
80-100
-
20-25
Fish fillet, plain
Cookware, covered
2
%
210-230
-
20-30
Fish fillet, au gratin
Wire rack
2
4
200-220
-
45-60
Fish fillet, au gratin
Cookware, uncovered
2
4
200-220
1
35-45
Fish fingers (turn during cooking)
Universal pan
3
%
200-220
-
20-30
Fish dishes
Fish terrine
Terrine mould
2
P
70-80
-
45-80
* Preheat
** Slide the universal pan in underneath at shelf position 2
