39
Fish – low-temperature steaming
▯
When steaming between 160 and 190° F (70 and
90°C) overcooked and the fish does not fall apart
so easily. This is especially an advantage for
delicate fish.
▯
The details for the various types of fish refer to
fillets.
▯
Insert the unperforated cooking insert into the first
level from the bottom to prevent soiling the cooking
compartment with fish juices.
▯
Serve on a pre-warmed dish.
Atlantic salmon, whole
(800 g / 1 lb 12 oz)
perforated
195 - 212
(90 - 100)
100
18 - 20
Monkfish filet
(300 g / 11 oz each)
Glass pan/
wire rack
355 - 390
(180 - 200)
100
8 - 10
In stock
Sea bass, whole
(400 g / 14 oz)
perforated
195 - 212
(90 - 100)
100
12 - 18
Food
Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Food
Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Oysters (10)
unperforated
180 - 190
(80 - 90)
100
2 - 5
in broth
Tilapia (150 g / 5 oz)
perforated
180 - 190
(80 - 90)
100
10 - 12
Gilthead bream
(200 g / 7 oz)
perforated
180 - 190
(80 - 90)
100
12 - 15
Fish fillet
(200 - 300 g / 7 - 11 oz)
perforated
180 - 190
(80 - 90)
100
12 - 15
Fish terrine
Wire rack
160 - 180
(70 - 80)
100
50 - 90
In a terrine mold
For precise cooking point control, use
the core temperature probe (see "core
temperature probe" chapter).
Trout, whole
(250 g / 9 oz)
perforated
180 - 190
(80 - 90)
100
12 - 15
Halibut (300 g / 11 oz)
perforated
180 - 190
(80 - 90)
100
12 - 15
Scallops
(15 - 30 g/ ½ - 1 oz)
unperforated
180 - 190
(80 - 90)
100
4 - 8
The more the scallops weigh, the longer
the chosen cooking time should be.
Cod (250 g / 9 oz)
perforated
180 - 190
(80 - 90)
100
10 - 12
Red snapper
(200 g / 7 oz)
perforated
180 - 190
(80 - 90)
100
12 - 15
Redfish (120 g / 4 oz)
perforated
180 - 190
(80 - 90)
100
10 - 12
Monkfish
(200 g / 7 oz)
perforated
180 - 190
(80 - 90)
100
10 - 15
Sole rolls, stuffed
(150 g / 5 oz apiece)
perforated
180 - 190
(80 - 90)
100
12 - 15
Turbot (300 g / 11 oz)
perforated
180 - 190
(80 - 90)
100
12 - 15
Sea bass
(150 g / 5 oz)
perforated
180 - 190
(80 - 90)
100
10 - 12
Pike-perch
(250 g / 9 oz)
perforated
180 - 190
(80 - 90)
100
12 - 15
Summary of Contents for BS 464 610
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