Gaggenau BS 474 610 Use And Care Manual

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Gaggenau BS 474 610 Use And Care Manual Manual pdf 43 page image

43Fish – low-temperature steaming▯ When steamed at between 70 and 90°C (approx.160 and 190 °F), fish does not overcook and fallapart so easily. This is particularly advantageousfor sensitive fish.▯ The data for the various fish types refers to fillets.▯ Insert the unperforated cooking insert in the firstlevel from below to avoid extreme soiling of theoven interior with intensively smelling fish juice.▯ Serve on preheated cookware.Pollock, whole(800 g/1.8 lb)Perforated 195 - 212(90 - 100)100 20 - 25Fillet of monkfish(300 g/10.5 oz each)Glass form/rack355 - 390(180 - 200)100 10 - 12 in juiceSee bass, whole(400 g/0.9 lb)Perforated 195 - 212(90 - 100)100 15 - 20Foodstuff CookingreceptacleTempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksFoodstuff CookingreceptacleTempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksOysters (10 oysters) Unperforated 180 - 190(80 - 90)100 2 - 5 in juiceTilapia (150 g/5-3 oz each) Perforated 180 - 190(80 - 90)100 10 - 12Gilthead (200 g/7 oz each) Perforated 180 - 190(80 - 90)100 12 - 15Fish fillet (200 - 300 g/7-11 oz each)perforated 180 - 190(80 - 90)100 12 - 15Fish terrine Rack 160 - 180(70 - 80)100 50 - 90 in terrine formTrout, whole (250 g/8.8 ozeach)Perforated 180 - 190(80 - 90)100 12 - 15Halibut (300 g/11 oz each) Perforated 180 - 190(80 - 90)100 12 - 15Scallops (6 scallops) Unperforated 180 - 190(80 - 90)100 4 - 8Cod (250 g/8.8 oz each) Perforated 180 - 190(80 - 90)100 10 - 12Red snapper (200 g/0.44 ozeach)Perforated 180 - 190(80 - 90)100 12 - 15Redfish (120 g/0.3 oz each) Perforated 180 - 190(80 - 90)100 10 - 12Monkfish (200 g/0.44 ozeach)Perforated 180 - 190(80 - 90)100 10 - 15Rolled sole fillets (150 g/0.33 oz each)Perforated 180 - 190(80 - 90)100 12 - 15Turbot (300 g/0.66 oz each) Perforated 180 - 190(80 - 90)100 12 - 15Sea bass (150 g/0.33 ozeach)Perforated 180 - 190(80 - 90)100 10 - 12Zander (250 g/8.8 ozeach) Perforated 180 - 190(80 - 90)100 12 - 15