Loading ...
Loading ...
Loading ...
38
Fish
▯ Steaming is a fat-free way of cooking food, with
which the fish does not dry out.
▯ Fish should (for hygienic reasons) have a core
temperature of at least 143- 149° F (62- 65°C)
after cooking. This is also the ideal cooking point.
▯ Only salt the fish after cooking. Thus the natural
aroma is retained and less water is removed from
the fish.
▯ If you are using the perforated cooking container:
you can grease the container if the fish sticks too
much.
▯ Insert the unperforated cooking insert into the first
level from the bottom to prevent soiling the cooking
compartment with fish juices.
▯ For fillets with skin: if you place the fish skin-side
up, the structure and aroma will be retained better.
Vegetable terrine Perforated/
rack
212(100) 100 50- 60 In a terrine form
Carrots, in slices Perforated 212(100) 100 10- 15
Potatoes, peeled and quar-
tered
Perforated 212(100) 100 20- 35
Kohlrabi, in slices Perforated 212(100) 100 15- 25
Leek, in slices Perforated 212(100) 100 5- 10
Bell pepper, filled Unperforated 355-
390(180-
200)
80/100 15- 20 If there is a meat filling, brown the filling
beforehand.
Jacket potatoes (about 50 g
(approx. 1.8oz) each)
Perforated 212(100) 100 25- 30
Jacket potatoes (about 100 g
(approx. 3.5oz) each)
Perforated 212(100) 100 40- 45
Brussels sprouts Perforated 212(100) 100 15- 20
Asparagus, green Perforated 212(100) 100 10- 15
Asparagus, white Perforated 212(100) 100 18- 25
Spinach Perforated 212(100) 100 4
Tomatoes, skinned Perforated 212(100) 100 3- 4 Cut into tomatoes and quench them with
icy water after steaming.
Zucchini, stuffed Perforated 320- 355
(160- 180)
80/100 15- 35 If there is a meat filling, brown the filling
beforehand.
Sugar snaps Perforated 212(100) 100 10- 15
Foodstuff Cooking
receptacle
Temperature
in ° F (°C)
Humidity
in %
Cooking
time in
min.
Remarks
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Gilthead bream, whole
(500g / 1lb 2oz)
unperforated 195- 212
(90- 100)
100 18- 20 Can be cooked in swimming position if you
set it on half a potato.
Fish dumplings (20- 40 g /
1 - 1½ oz apiece)
unperforated 195- 212
(90- 100)
100 4- 8 Line the unperforated cooking container
with greaseproof paper.
Lobster, cooked, removed
from the shell, reheating
perforated 160- 175
(70- 80)
100 10- 12
Carp, blue, whole
(1.5 kg / 3½ lb)
unperforated 195- 212
(90- 100)
100 35- 45 in broth
Salmon filet
(150g / 5 oz)
perforated 195- 212
(90- 100)
100 10- 12
Salmon, whole
(2.5 kg / 5½ lb)
perforated 212(100) 100 65- 75
Blue mussels
(1.5 kg / 3½ lb)
perforated 212(100) 100 6- 8 The blue mussels are cooked as soon as
their shells open up.
Loading ...
Loading ...
Loading ...