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48
Fish
Your appliance offers you a range of heating methods for
preparing fish. You can find the ideal settings for many
dishes in the settings tables.
Whole fish does not have to be turned. Place the whole
fish into the cooking compartment in swimming position
with the dorsal fin facing upwards. Placing half a potato
or a small oven-proof container in the stomach cavity of
the fish will provide stability.
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
Roasting and Steaming in Cookware
Only use cookware that is suitable for use in an oven.
Check that the cookware fits in the cooking
compartment.
Glass cookware is the most suitable. Place hot glass
cookware onto a dry mat after cooking. The glass could
crack if placed on a cold or wet surface.
Shiny roasting dishes made from stainless steel or
aluminum reflect heat like a mirror and are therefore not
particularly suitable. Fish cooks slower and does not
brown so well. Use a higher temperature and/or a longer
cooking time.
Observe the manufacturer's instructions for your roasting
cookware.
Uncovered Cookware
It is best to use a deep roasting tin/dish for cooking
whole fish. Place the tin/dish onto the wire rack.
Covered Cookware
When preparing food with covered cookware, the
cooking compartment remains considerably cleaner.
Ensure that the lid fits well and closes properly. Place the
cookware onto the wire rack.
When steaming, add two to three tablespoons of liquid
and a little lemon juice or vinegar into the cookware.
Very hot steam may escape when opening the lid after
cooking. Lift the lid in the back, so that the hot steam can
escape away from you.
Fish can also become crispy in a covered roasting dish.
To do so, use a roasting dish with a glass lid and set a
higher temperature.
Recommended Setting Values
You can find the ideal heating method for your fish
dishes in the table. Temperature and cooking time
depend on the quantity, consistency, and temperature of
the food. For this reason, setting ranges are indicated.
Try using the lower values to start with. You can increase
the temperature next time if necessary.
The setting values apply to chilled fish placed into the
cold cooking compartment. If you preheat the oven, you
can reduce the indicated cooking times by several
minutes.
In the table, you can find specifications for fish with
default values for the weight. If you wish to cook heavier
fish, use the lower temperature in every case. If cooking
several fish, use the weight of the heaviest fish as a
reference for determining the cooking time. The
individual fish should be approximately equal in size.
A general rule: the larger the fish, the lower the cooking
temperature and the longer the cooking time.
Turn fish that are not in swimming position after approx.
^ to Z of the indicated time.
Note: Only use parchment paper that is suitable for the
selected temperature. Always cut parchment paper to
size.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results.
Heating methods used:
▯ % Bake
▯ 7 Convection Broil
▯ ( Broil
Dish Accessories /
cookware
Rack
position
Heating
mode
Temperature
in °F (°C)
Broil
setting
Cooking time in
mins.
Fish
Fish, grilled, whole 1/2 inch
(300 g), e.g. trout
Broil pan 2
7
340-375
(170-190)
- 20-30
Fish, grilled, whole 3.5 inch
(1.5 kg), e.g. salmon
Broil pan 2
7
340-375
(170-190)
- 30-40
Fish fillets
Fish fillet, plain, broiled Broil pan 4
(
- 1 15-25
Fish steaks
Fish steak, 1 inch (3 cm) thick Broil pan 4
(
- 3 10-20
Fish, frozen
Fish fillet, plain Cookware, cov-
ered
2
%
410-445
(210-230)
- 20-30
Fish sticks (turn during cooking) Baking sheet 3
%
390-430
(200-220)
- 20-30
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