31
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.
Meat
▯
Leaving meat to rest: Leave the meat to rest for a
further 10-15 minutes 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. Large pieces of meat, e.g. joints, can be left
to rest in the oven. Smaller pieces of meat, e.g.
steaks, should be wrapped in aluminium foil and left
to rest outside the oven.
▯
For small portions (two to three people), it is a good
idea to use a heat-resistant baking dish or tin so
that the food does not begin to burn or dry out.
▯
Use the grill tray or roasting dish for a large joint of
meat and for preparation methods that involve
adding a lot of liquid to the joint.
▯
For best results, leave meat to marinate overnight
and remove the marinade before roasting or grilling,
e.g. using the back of a knife or a spoon.
Otherwise, the herbs and spices will burn.
▯
If the joint of meat has become too dark in colour
and the skin is burnt in places, reduce the set
temperature the next time you cook a joint and
check the rack level.
▯
If the joint is cooked but the sauce is slightly burnt,
use a smaller roasting dish the next time you cook a
joint and add more liquid. If the sauce is too watery,
use a larger roasting dish and add less liquid.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
Prawn kebabs,
fresh
Wire rack +
grill tray
3 (4)
180
Q
10*
Prawn kebabs,
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,
pollack, ocean perch and cod.
Trout, whole
Baking tray
3 (4)
200 - 220
Q
16*
Recipe tip: Stuff with lemon, garlic and
parsley.
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
sweet lime, salt, pepper and garlic.
Baking tray
2 (3)
200
H
10 - 12
Tuna steak
Baking tray
3 (4)
250
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 food after half the cooking time has elapsed.
