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44
Fish
▯ Fish should (for hygienic reasons) have a core
temperature of at least 144 - 158°F (62 - 70 °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.
▯ Oil the wire rack and baking tray a little bit, then the
fish will not stick.
▯ For fillets with skin: if you place the fish skin-side
up, the structure and aroma will be retained better.
▯ Cut wooden skewers short or soak in water
overnight before skewering the ingredients so they
do not burn.
▯ Always follow the manufacturer's instructions for
pre-cooked and frozen products.
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking time
in min.
Observations
Shrimp skewers,
fresh
Wire rack +
Grill tray
3 (4) 355 (180)
Q
10*
Shrimp skewers,
frozen
Wire rack +
Grill tray
3 (4) 355 (180)
Q
12*
Fish kebabs Wire rack +
Grill tray
3 (4) 390 (200)
Q
12* Use firm types of fish, e.g. salmon, ocean
perch, cod.
Trout, whole Baking sheet 3 (4) 390 - 430
(200 - 220)
Q
16* Recipe tip: fill with lemon, garlic, and pars-
ley.
Sea bream, whole Wire rack +
Grill tray
3 (4) 390 - 430
(200 - 220)
Q
20 - 25* Recipe tip: fill with lemon, garlic, and thyme
or make it summery with mint. Cut into the
skin of the sea bream diagonally.
Baking sheet 3 (4) 345 (175)
H
20 - 25*
Salmon steak Wire rack +
Grill tray
3 (4) 480 (250)
Z
10 - 12 Recipe tip: marinate with lime, salt, pepper,
and garlic.
Baking sheet 2 (3) 390 (200)
H
10 - 12
Tuna steak Baking sheet 3 (4) 480 (250)
Z
8 - 10 Recipe tip: season Asian style with soy
sauce, sesame oil, ginger, honey, garlic,
chili, and coriander seeds.
Fish sticks, frozen Baking tray +
greaseproof
paper
2 (3) 430 (220)
H
15 - 17*
Squid rings, frozen Baking tray +
greaseproof
paper
2 (3) 430 (220)
N
8 - 12
* Turn food halfway through the cooking time.
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