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Steam cooking
78
The durations given in the chart are guidelines for fresh fish. We recommend se-
lecting the shorter cooking duration quoted to start with. If the fish is not cooked
sufficiently after the shorter time, it can be put back in the steam oven and cooked
some more.
Fish [°F / °C] [min]
Eel 212 / 100 5–7
Perch filet 212 / 100 8–10
Mahi Mahi filet 185 / 85 3
Trout, 1/2 lb (250 g) 195 / 90 10–13
Halibut filet 185 / 85 4–6
Cod filet 212 / 100 6
Carp, 3 lbs (1.5 kg) 212 / 100 18–25
Salmon filet 212 / 100 6–8
Salmon steak 212 / 100 8–10
Rainbow trout 195 / 90 14–17
Pangasius filet 185 / 85 3
Ocean Perch filet 212 / 100 6–8
Haddock filet 212 / 100 4–6
Flounder filet 185 / 85 4–5
Monkfish filet 185 / 85 8–10
Sole filet 185 / 85 3
Turbot filet 185 / 85 5–8
Tuna filet 185 / 85 5–10
Pike Perch filet 185 / 85 4
Temperature / Cooking duration
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