31Settings table and tips enFish – slow steaming▯ Delicate fish is gently prepared at 80 und 90°Cduring "slow steaming". This is the ideal cookingmethod for juicy and tender fish which easilybecomes overcooked and falls apart.▯ The gentle steaming of the food extends the periodof time in which you can achieve a perfect result.▯ Exceptionally, do not preheat the appliance andselect the "slow steaming" › mode.▯ The data for the various fish types refers to fillets.▯ In the case of fillets with skin: place the fish with itsskin side pointing upward to preserve its structureand aroma.▯ Serve on preheated cookware.Carp, rare, whole (1.5 kg) Perforated 90–100 100 35–45 In stockSalmon fillet (150 g/piece) Perforated 80 100 20–25Salmon, whole (2.5 kg) Perforated 100 100 65–75Blue mussels (1.5 kg) Perforated 100 100 12–15 Blue mussels are cooked once the shellhas opened up.Pollock, whole (800 g) Perforated 90–100 100 20–25Monkfish fillet (300 g/piece) Glass dish /wire rack180–200 100 8–10 PreheatSea bass, whole(400 g/piece)Perforated 90–100 100 20–25Food CookingcontainerTemperaturein °CHumidityin %Cookingtime in minsCommentsFood CookingcontainerTemperaturein °CHumidityin %Cookingtimein min.RemarksOysters (10 oysters) Unperforated 80 - 90 › 2 - 5 in brineTilapia (150 g each) Perforated 80 - 90 › 10 - 12Bream (200 g each) Perforated 80 - 90 › 12 - 15Fish terrine Wire rack 70 - 80 › 50 - 90 in terrine formTrout, whole (250 g each) Perforated 80 - 90 › 12 - 15Halibut (300 g each) Perforated 80 - 90 › 12 - 15Scallops (6 scallops) Unperforated 80 - 90 › 4 - 8Cod (250 g each) Perforated 80 - 90 › 12 - 15Red snapper (200 g each) Perforated 80 - 90 › 12 - 15Ocean perch (120 g each) Perforated 80 - 90 › 10 - 12Plaice (150 g each) Perforated 80 - 90 › 8 - 10Rolled sole fillets(80 - 150 g each)Perforated 80 - 90 › 12 - 15Turbot (300 g each) Perforated 80 - 90 › 12 - 15Sea bass (150 g each) Perforated 80 - 90 › 10 - 12Pike-perch (250 g each) Perforated 80 - 90 › 12 - 15