en
How it works
30
18.4 Fish
Take note of the recommended settings for fish.
¡
For food hygiene reasons, ensure that fish has 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 to-
gether 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.
¡
Always follow the manufacturer's instructions for pre-
cooked and frozen products, too.
Fish
Food
Accessory/
cookware
Level
Temperat-
ure in °C
Type of
heating
Cooking
time in
mins
Comments
Sea bream,
whole
Wire rack + grill
tray
3
200-220
20-25
1
Recipe tip: Stuff with lemon, gar-
lic and thyme, or use mint for a
summery touch. Make a diagonal
incision into the skin of the sea
bream.
Sea bream,
whole
Baking tray
3
190
20-25
1
Recipe tip: Stuff with lemon, gar-
lic and thyme, or use mint for a
summery touch. Make a diagonal
incision into the skin of the sea
bream.
Fish kebabs
Wire rack + grill
tray
3
200
12
1
Use firm types of fish, e.g. sal-
mon, coley, ocean perch and
cod.
Fish fingers,
frozen
Baking tray +
greaseproof pa-
per
2
220
15-17
1
Trout, whole
Baking tray
3
200-220
16
1
Recipe tip: Stuff with lemon, gar-
lic and parsley.
Prawn skewers,
fresh
Wire rack + grill
tray
3
180
10
1
Prawn skewers,
frozen
Wire rack + grill
tray
3
180
12
1
Salmon steak
Wire rack + grill
tray
3
250
10-12
Recipe tip: Marinate in a mixture
of sweet lime, salt, pepper and
garlic.
Salmon steak
Baking tray
2
200
10-12
Recipe tip: Marinate in a mixture
of sweet lime, salt, pepper and
garlic.
Tuna steak
Baking tray
2
200
8-10
Recipe tip: Season Asian-style
with soy sauce, sesame oil,
ginger, honey, garlic, chilli and
coriander seeds.
Calamari rings,
frozen
Baking tray +
greaseproof pa-
per
2
220
8-12
1
Turn the food halfway through cooking.
18.5 Meat
Take note of the recommended settings for meat.
¡
Time to rest: Allow the meat to rest for 5-15 minutes
on a wire rack after cooking. This gives the meat a
chance to "relax". The circulation of the meat juice
slows 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 (2–3 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.
Summary of Contents for BOP2201.2
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