Gaggenau BS 451 Instruction Manual

Also see for BS 450: User manual and installation instructions Instruction manual Installation instructions

35Fish – low-temperature steaming▯ If you steam the fish at between 70 and 90 °C, it isless likely to be overcooked or to fall apart.This is aparticular advantage for delicate fish.▯ The values given for the different types of fish referto fillets.▯ Slide the unperforated cooking insert into the firstlevel from below to avoid getting fish stock on thecooking compartment surfaces.▯ Serve on pre-warmed plates.Monkfish fillet (300 g/piece) Glass dish/wire rack180 - 200 100 8 - 10 In juicesSea bass, whole(400 g/piece)Perforated 90 - 100 100 12 - 18Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.CommentsFood Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.CommentsOysters (x 10) solid 80 - 90 100 2 - 5 In stockTilapia (150 g/piece) Perforated 80 - 90 100 10 - 12Sea bream (200 g/piece) Perforated 80 - 90 100 12 - 15Fish fillet (200 - 300 g/piece) Perforated 80 - 90 100 12 - 15Fish terrine Wire rack 70 - 80 100 50 - 90 In a terrine mouldUse the core temperature probe to check theexact cooking temperature (see section entitled'Core temperature sensor').Trout, whole (250 g/piece) Perforated 80 - 90 100 12 - 15Halibut (300 g/piece) Perforated 80 - 90 100 12 - 15Scallops(15 - 30 g/piece)solid 80 - 90 100 4 - 8 The more the scallops weigh, the longer thechosen cooking time should be.Cod (250 g/piece) Perforated 80 - 90 100 10 - 12Red snapper (200 g/piece) Perforated 80 - 90 100 12 - 15Ocean perch (120 g/piece) Perforated 80 - 90 100 10 - 12Monkfish (200 g/piece) Perforated 80 - 90 100 10 - 15Sole rolls, stuffed(150 g/piece)Perforated 80 - 90 100 12 - 15Turbot (300 g/piece) Perforated 80 - 90 100 12 - 15Sea bass (150 g/piece) Perforated 80 - 90 100 10 - 12Pike-perch (250 g/piece) Perforated 80 - 90 100 12 - 15