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English 64
Roasting Tips
Fillet per 3.5 lbs.
(1.5 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195üF
(80 – 90üC)
10 – 20 min.
Trout, whole per 0.5 lbs.
(0.2 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195üF
(80 – 90üC)
12 – 15 min.
Cod, filet per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195üF
(80 – 90üC)
10 – 14 min.
Salmon, filet per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 210üF (100üC) 8 – 10 min.
Clams, oysters 0.33 lbs. (0.15
kg)
Baking pan (level 2) Steam 210üF (100üC) 10 – 15 min.
Haddock, perch filet per 0.5 lbs.
(0.2 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195üF
(80 – 90üC)
10 – 20 min.
Stuffed sole rolls – Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195üF
(80 – 90üC)
10 – 20 min.
Shrimp, large per 1 lb
(0.4 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 210üF (100üC) 8 – 13 min.
Shrimp, medium per 1 lb
(0.4 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 210üF (100üC) 5 – 8 min.
Food
Amount/
Weight
Accessories Oven Mode Temperature
Cooking
Time
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
When is the roast done? Use a food thermometer (available in stores) to measure the
meat temperature.
The roast is too dark and crust is burned in some areas. Check the rack level and temperature.
The roast turned out well, but the sauce is burned. Next time, use a smaller roasting pan or add more liquid.
The roast looks good, but the sauce is too light and
runny.
Next time, use a larger roasting pan or add less liquid.
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