Gaggenau BS47X611 Benutzeranleitung
43
Fish – low-temperature steaming
▯
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.
160 and 190 °F), fish does not overcook and fall
apart so easily. This is particularly advantageous
for sensitive fish.
▯
The data for the various fish types refers to fillets.
▯
Insert the unperforated cooking insert in the first
level from below to avoid extreme soiling of the
oven interior with intensively smelling fish juice.
level from below to avoid extreme soiling of the
oven interior with intensively smelling fish juice.
▯
Serve on preheated cookware.
Pollock, whole
(800 g/1.8 lb)
(800 g/1.8 lb)
Perforated
195 - 212
(90 - 100)
(90 - 100)
100
20 - 25
Fillet of monkfish
(300 g/10.5 oz each)
(300 g/10.5 oz each)
Glass form/
rack
rack
355 - 390
(180 - 200)
(180 - 200)
100
10 - 12
in juice
See bass, whole
(400 g/0.9 lb)
(400 g/0.9 lb)
Perforated
195 - 212
(90 - 100)
(90 - 100)
100
15 - 20
Foodstuff
Cooking
receptacle
receptacle
Tempera-
ture in °F
(°C)
ture in °F
(°C)
Humid-
ity in %
ity in %
Cooking
time in
min.
time in
min.
Remarks
Foodstuff
Cooking
receptacle
receptacle
Tempera-
ture in °F
(°C)
ture in °F
(°C)
Humid-
ity in %
ity in %
Cooking
time in
min.
time in
min.
Remarks
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)
(80 - 90)
100
10 - 12
Gilthead (200 g/7 oz each)
Perforated
180 - 190
(80 - 90)
(80 - 90)
100
12 - 15
Fish fillet (200 - 300 g/7-
11 oz each)
11 oz each)
perforated
180 - 190
(80 - 90)
(80 - 90)
100
12 - 15
Fish terrine
Rack
160 - 180
(70 - 80)
(70 - 80)
100
50 - 90
in terrine form
Trout, whole (250 g/8.8 oz
each)
each)
Perforated
180 - 190
(80 - 90)
(80 - 90)
100
12 - 15
Halibut (300 g/11 oz each)
Perforated
180 - 190
(80 - 90)
(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)
(80 - 90)
100
10 - 12
Red snapper (200 g/0.44 oz
each)
each)
Perforated
180 - 190
(80 - 90)
(80 - 90)
100
12 - 15
Redfish (120 g/0.3 oz each) Perforated
180 - 190
(80 - 90)
(80 - 90)
100
10 - 12
Monkfish (200 g/0.44 oz
each)
each)
Perforated
180 - 190
(80 - 90)
(80 - 90)
100
10 - 15
Rolled sole fillets (150 g/
0.33 oz each)
0.33 oz each)
Perforated
180 - 190
(80 - 90)
(80 - 90)
100
12 - 15
Turbot (300 g/0.66 oz each) Perforated
180 - 190
(80 - 90)
(80 - 90)
100
12 - 15
Sea bass (150 g/0.33 oz
each)
each)
Perforated
180 - 190
(80 - 90)
(80 - 90)
100
10 - 12
Zander (250 g/8.8 ozeach)
Perforated
180 - 190
(80 - 90)
(80 - 90)
100
12 - 15