Gaggenau BO450611 Uso Y Cuidado
38
Fish
▯
Fish should (for hygienic reasons) have a core
temperature of at least 144 - 158°F (62 - 70 °C)
after cooking. This is also the ideal cooking point.
temperature 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 natural
aroma is retained and less water is removed from
the fish.
aroma is retained and less water is removed from
the fish.
▯
Oil the wire rack and baking tray a little bit, then
the fish will not stick.
the fish will not stick.
▯
For fillets with skin: if you place the fish skin-side
up, the structure and aroma will be retained
better.
up, the structure and aroma will be retained
better.
▯
Cut wooden skewers short or soak in water
overnight before skewering the ingredients so
they do not burn.
overnight before skewering the ingredients so
they do not burn.
▯
Always follow the manufacturer's instructions for
pre-cooked and frozen products.
pre-cooked and frozen products.
Tarte flambee,
fresh
fresh
Baking
sheet
sheet
2 (3)
480 (250)
N
8 - 10
Recipe tip: classic or with fresh goat
cheese, Parma ham, figs, and pring
onions.
cheese, Parma ham, figs, and pring
onions.
Tarte flambee,
pre-baked
pre-baked
Baking tray
+
Grease-
proof paper
+
Grease-
proof paper
2 (3)
480 (250)
H
7
Tarte flambee,
frozen
frozen
Wire rack
2 (3)
390 (200)
H
10 - 12
2 (3)
445 (230)
N
8 - 10
Quiche
Pie dish
2 (3)
390 (200)
N
20 + 20
Pre-bake crust for 20 min., pour mixture
into the crust, and bake another 20 min.
into the crust, and bake another 20 min.
Onion tart
Baking
sheet
sheet
2 (3)
390 (200)
N
30 - 40
Dish
Accessories Level
Temperature
in °F (°C)
in °F (°C)
Type of
heating
Cooking
time
in min.
time
in min.
Observations
*
Turn food halfway through the cooking time.
Dish
Accessories Level
Temperature
in °F (°C)
in °F (°C)
Type of
heating
Cooking
time
in min.
time
in min.
Observations
Shrimp skewers,
fresh
fresh
Wire rack +
Grill tray
Grill tray
3 (4)
355 (180)
Q
10*
Shrimp skewers,
frozen
frozen
Wire rack +
Grill tray
Grill tray
3 (4)
355 (180)
Q
12*
Fish kebabs
Wire rack +
Grill tray
Grill tray
3 (4)
390 (200)
Q
12*
Use firm types of fish, e.g. salmon,
ocean perch, cod.
ocean perch, cod.
Trout, whole
Baking
sheet
sheet
3 (4)
390 - 430
(200 - 220)
(200 - 220)
Q
16*
Recipe tip: fill with lemon, garlic, and
parsley.
parsley.
Sea bream, whole
Wire rack +
Grill tray
Grill tray
3 (4)
390 - 430
(200 - 220)
(200 - 220)
Q
20 - 25*
Recipe tip: fill with lemon, garlic, and
thyme or make it summery with mint.
Cut into the skin of the sea bream diag-
onally.
thyme or make it summery with mint.
Cut into the skin of the sea bream diag-
onally.
Baking
sheet
sheet
3 (4)
345 (175)
H
20 - 25*
Salmon steak
Wire rack +
Grill tray
Grill tray
3 (4)
480 (250)
Z
10 - 12
Recipe tip: marinate with lime, salt, pep-
per, and garlic.
per, and garlic.
Baking
sheet
sheet
2 (3)
390 (200)
H
10 - 12
Tuna steak
Baking
sheet
sheet
3 (4)
480 (250)
Z
8 - 10
Recipe tip: season Asian style with soy
sauce, sesame oil, ginger, honey, garlic,
chili, and coriander seeds.
sauce, sesame oil, ginger, honey, garlic,
chili, and coriander seeds.
*
Turn food halfway through the cooking time.