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18
Fish
Turn the fish pieces after
Z the time has elapsed.
Whole fish do not need to be turned over. Bake whole fish in
swimming position with the dorsal fin up. So that the fish
remains stable, place a cut potato or a small container suitable
for baking into the abdomen of the fish.
To cook fish fillets, add a few tablespoons of liquid when
cooking.
If grilling directly on the shelf, place the enamel tray on level 1.
Tips for roasting and grilling
Au gratin, soufflés, toast
Place the cookware on the wire shelf.
To roast directly on the wire shelf without containers, insert the
enamelled tray at level 1. This will keep the oven cleaner.
The result of a gratin depends on the size of the dish and gratin
height. The data shown in the table are only given as a guide.
Turkey roll 1.5 kg uncovered 1
7
200-220 110-130
Turkey breast 1.0 kg covered 2
%
180-200 90
Turkey thigh 1.0 kg Wire shelf 2
7
180-200 90-100
Poultry Weight Accessories and
cookware
Level Heating Temperature
at °C, grill power
Time
in minutes
Fish Weight Accessories and
cookware
Level Heating Temperature
at °C, grill power
Time
in minutes
Fish, whole of approx. 300 g Wire shelf 2
(
2 20-25
1.0 kg Wire shelf 2
7
200-220 45-55
1.5 kg Wire shelf 2
7
190-210 60-70
2.0 kg covered 2
%
190-210 70-80
Ventresca fish, 3 cm thick Wire shelf 3
(
2 20-25
Fish fillet covered 2
%
210-230 25-30
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Food Accessories and cookware Level Heating Temperature
at °C, grill power
Time in minutes
Gratins
Gratins, dessert Tin for au gratin cooking 2
%
180-200 50-60
Soufflé Tin for au gratin cooking 2
%
180-200 35-45
Ramekins 2
%
200-220 25-30
Pasta au gratin Tin for au gratin cooking 2
%
200-220 40-50
Lasagne Tin for au gratin cooking 2
%
180-200 40-50
Au gratin dishes
Potatoes gratin with raw ingredi-
ents, max. 4 cm in height
1 baking pan for au gratin cooking 2
7
160-180 60-80
2 two baking pans for au gratin cooking 3+1
<
150-170 60-80
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