Gaggenau BS484611 Owner's Manual

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When steamed at between 70 and 90°C (approx. 
160  and 190 °F), fish does not overcook and fall 
apart so easily. This is particularly advantageous 
for sensitive fish. 

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The data for the various fish types refers to fillets.

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Insert the unperforated cooking insert in the first 
level from below to avoid extreme soiling of the 
oven interior with intensively smelling fish juice.

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Serve on preheated cookware.

Pollock, whole  
(800 g/1.8 lb)

Perforated

195 - 212  
(90 - 100)

100

20 - 25

Fillet of monkfish  
(300 g/10.5 oz each)

Glass form/
rack

355 - 390 
(180 - 200)

100

10 - 12

in juice

See bass, whole  
(400 g/0.9 lb)

Perforated

195 - 212  
(90 - 100)

100

15 - 20

Oysters (10 oysters)

Unperforated 180 - 190 

(80 - 90)

100

2 - 5

in juice

Tilapia (150 g/5-3 oz each)

Perforated

180 - 190 
(80 - 90)

100

10 - 12

Gilthead (200 g/7 oz each)

Perforated

180 - 190 
(80 - 90)

100

12 - 15

Fish fillet (200 - 300 g/7-
11 oz each)

perforated

180 - 190 
(80 - 90)

100

12 - 15

Fish terrine

Rack

160 - 180  
(70 - 80)

100

50 - 90

in terrine form

Trout, whole (250 g/8.8 oz 
each)

Perforated

180 - 190 
(80 - 90)

100

12 - 15

Halibut (300 g/11 oz each)

Perforated

180 - 190 
(80 - 90)

100

12 - 15

Scallops (6 scallops)

Unperforated 180 - 190 

(80 - 90)

100

4 - 8

Cod (250 g/8.8 oz each)

Perforated

180 - 190 
(80 - 90)

100

10 - 12

Red snapper (200 g/0.44 oz 
each)

Perforated

180 - 190 
(80 - 90)

100

12 - 15

Redfish (120 g/0.3 oz each) Perforated

180 - 190 
(80 - 90)

100

10 - 12

Monkfish (200 g/0.44 oz 
each)

Perforated

180 - 190 
(80 - 90)

100

10 - 15

Rolled sole fillets (150 g/
0.33 oz each)

Perforated

180 - 190 
(80 - 90)

100

12 - 15

Turbot (300 g/0.66 oz each) Perforated

180 - 190 
(80 - 90)

100

12 - 15

Sea bass (150 g/0.33 oz 
each)

Perforated

180 - 190 
(80 - 90)

100

10 - 12

Zander (250 g/8.8 ozeach)

Perforated

180 - 190 
(80 - 90)

100

12 - 15