Gaggenau BO 451 Instruction Manual

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Gaggenau BO 451 Instruction Manual Manual pdf 35 page image

35Fish▯ For food hygiene reasons, fish should have a coretemperature of at least 62 - 70 °C after cooking.This is also the ideal cooking temperature.▯ Do not season the fish with salt until it is fullycooked. This ensures that the natural flavour ismaintained and that less water is drawn out of thefish.▯ Use a small amount of oil to grease the wire rackor baking tray so that the fish does not stick to it.▯ For fillets with skin: Place the fish on the rack ortray with the skin side up – this helps to hold thefish together and maintain its flavour.▯ Shorten the wooden skewers or, before skeweringthe ingredients, leave the skewers to soak inwater overnight to prevent them from charring.▯ In addition, always follow the manufacturer'sinstructions for pre-cooked and frozen products.Dish Accessories Level Temperaturein °CHeatingfunctionCookingtimein min.CommentsPrawn kebabs,freshWire rack +grill tray3 (4) 180 Q 10*Prawn kebabs,frozenWire rack +grill tray3 (4) 180 Q 12*Fish kebabs Wire rack +grill tray3 (4) 200 Q 12* Use firm types of fish, e.g. salmon, pol-lack, ocean perch and cod.Trout, whole Baking tray 3 (4) 200 - 220 Q 16* Recipe tip: Stuff with lemon, garlic andparsley.Sea bream, whole Wire rack +grill tray3 (4) 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) 175 H 20 - 25*Salmon steak Wire rack +grill tray3 (4) 250 Z 10 - 12 Recipe tip: Marinate in a mixture ofsweet lime, salt, pepper and garlic.Baking tray 2 (3) 200 H 10 - 12Tuna steak Baking tray 3 (4) 250 Z 8 - 10 Recipe tip: Season Asian-style with soysauce, sesame oil, ginger, honey, garlic,chilli and coriander seeds.Fish fingers,frozenBaking tray+ grease-proof paper2 (3) 220 H 15 - 17*Squid rings,frozenBaking tray+ grease-proof paper2 (3) 220 N 8 - 12* Turn food after half the cooking time has elapsed.