Gaggenau EB 333 Use And Care Manual

Also see for EB 333: Instruction manual Installation instruction

39Fish▯ For food hygiene reasons, fish should have a coretemperature of at least 144 - 158° F (62 - 70 °C)after cooking. This is also the ideal cooking point.▯ Only salt the fish after cooking. Thus the naturalaroma is retained and less water is removed fromthe fish.▯ Lightly grease the wire rack and baking sheet orline it with parchment paper. This prevents the fishfrom sticking to the wire rack.▯ For fillets with skin: Place the fish on the rack ortray with the skin side up – this helps to hold thefish together and maintains its flavor.▯ Cut wooden skewers short or soak in waterovernight before skewering the ingredients so theydo not burn.▯ If you are using the grill tray with the wire insert,pour approximately 1 / 2 cup (100 ml) water into thegrill tray; this will catch the fish juices so that theoven stays clean. If you pour in too much water, thismay alter the cooking result because too muchsteam will be produced.▯ Always follow the manufacturer's instructions forpre-cooked and frozen products.Tarte flambée,frozenWire rack 2 430 (220) H 10 - 12Quiche Tart tin +wire rack2 390 (200) N 15 + 20 Prick the base several times with a fork andprebake for 15 minutes. Pour the mixtureonto the base and then bake for a further20 minutes.Onion tart Tart tin +wire rack2 390 (200) N 40 - 50 Prick the base several times with a fork.Dish Accessories Level Temperaturein °F (°C)Type ofheatingCookingtimein min.Observations* Turn food halfway through the cooking time.Dish Accessories Level Temperaturein °F (°C)Type ofheatingCookingtimein min.ObservationsShrimp skewers,freshWire rack +Grill tray3 355 (180) Q 10*Shrimp, deveined,frozenWire rack +Grill tray2 355 (180) H 14*Fish kebabs Wire rack +Grill tray3 390 (200) Q 12 - 14* Use firm types of fish, e.g. salmon,ocean perch and cod.Trout, whole Baking tray+ grease-proof paper3 430 (220) Q 16* Recipe tip: Stuff with lemon, garlic, andparsley.Sea bream, whole Baking tray+ grease-proof paper3 345 (175) H 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.Sea bass (1 kg) Baking tray+ grease-proof paper2 345 (175) H 30 - 35*Salmon steak Baking tray+ grease-proof paper3 390 (200) H 10 - 12 Recipe tip: Marinate in a mixture of lime,salt, pepper, and garlic.* Turn food halfway through the cooking time.