Gaggenau BO 451 612 Use And Care Manual

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Gaggenau BO 451 612 Use And Care Manual Manual pdf 47 page image

47Tables and tips en-usFish▯ Fish should (for hygienic reasons) have a coretemperature of at least 144 - 158°F (62 - 70 °C) aftercooking. This is also the ideal cooking point.▯ Only salt the fish after cooking. Thus the naturalaroma is retained and less water is removed from thefish.▯ Oil the wire rack and baking tray a little bit, then thefish 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 overnightbefore skewering the ingredients so they do not burn.▯ Always follow the manufacturer's instructions for pre-cooked and frozen products.Dish Accessories Level Temperaturein °F (°C)Type ofheatingCookingtimein min.CommentsShrimp skewers,freshWire rack +Grill tray3 (4) 355 (180) Q 10*Shrimp skewers,frozenWire rack +Grill tray3 (4) 355 (180) Q 12*Fish kebabs Wire rack +Grill tray3 (4) 390 (200) Q 12* Use firm types of fish, e.g. salmon, coley,ocean perch and cod.Trout, whole Baking tray 3 (4) 380–430 (200–220)Q 16* Recipe tip: Stuff with lemon, garlic, andparsley.Sea bream, whole Wire rack +Grill tray3 (4) 380–430 (200–220)Q 20–25* Recipe tip: Stuff with lemon, garlic andthyme, or use mint for a summery touch.Make a diagonal incision into the skin ofthe sea bream.Baking tray 3 (4) 345 (175) H 20–25*Salmon steak Wire rack +Grill tray3 (4) 480 (250) Z 10–12 Recipe tip: Marinate in a mixture of lime,salt, pepper, and garlic.Baking tray 2 (3) 390 (200) H 10–12Tuna steak Baking tray 3 (4) 450 (230) Z 8–10 Recipe tip: Season Asian-style with soysauce, sesame oil, ginger, honey, garlic,chili, and coriander seeds.Fish fingers,frozenBaking tray+ grease-proof paper2 (3) 430 (220) H 15–17*Squid rings,frozenBaking tray+ grease-proof paper2 (3) 430 (220) N 8–12* Turn the food halfway through the cooking time.