Gaggenau EB 333-110 - Инструкция по эксплуатации - Страница 40

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              T a b l e s   a n d   t i p s

F i s h

▯

For food hygiene reasons, fish should have  a core 
temperature of at least 62-70  °C af ter cooking. This 
is also the ideal cooking te mperature. 

~

 "Core 

temperature probe" on page 23

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Do not season the fish with salt until it is fully 
cooked. This will ensure that the natural flavour is 
ret ained and that less wa ter is drawn out of the fish.

▯

Lightly grease the wire rack and baking tray  or 
cover it with greaseproof paper. This prevents the 
f i s h   f r o m   s t i c k i n g   to   t h e   w i r e   r a c k .

▯

For fillets with skin, place the fish on the rack or 
tray  with the skin side up – this helps to  ret ain its 
texture and flavour.

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S h o r te n   t h e   wo o d e n   s kewe r s   o r,   b e fo r e   s kewe r i n g  
the ingredients, leave  the skewer s to  soak in wa ter 
ove r n i g h t   to   p r eve n t   t h e m   f ro m   c h a r r i n g .

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If you are using the grill tray  with the wire inser t, 
p o u r   a p p rox i m a te l y   1 0 0   m l   wa te r   i n to   t h e   g r i l l   t r ay ;  
this will catch the fish juices so that the oven st ay s 
c l e a n .   I f   yo u   p o u r   i n   to o   m u c h   wa te r,   t h i s   m ay   a l te r  
t h e   c o o k i n g   r e s u l t   b e c a u s e   to o   m u c h   s te a m   w i l l   b e  
produced.

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A l way s   fo l l ow   t h e   m a n u fa c t u r e r ' s   i n s t r u c t i o n s   fo r  
pre-cooked and frozen products in addition to  using 
this t able.

Dish

Accessory

Level

Tempera-
ture  
in °C

Type of 

heating

Cooking 
time 
in min.

Comments

Prawn kebabs, 
fresh

Wire rack + 
grill tray  

3

180

Q

10*

Prawns, gutted, 
frozen

Wire rack + 
grill tray  

2

180

H

14*

Fish kebabs

Wire rack + 
grill tray  

3

200

Q

12 - 14*

Use firm types of fish, e.g. salmon, coley, 
ocean perch and cod.

Trout, whole

Baking tray 
+ grease-
proof paper

3

220

Q

16*

Recipe tip: Stuff with lemon, garlic and 
parsley.

Sea bream, whole

Baking tray 
+ grease-
proof paper

3

175

H

25*

Recipe tip: Stuff with lemon, garlic and 
thyme, or use mint for a summery touch. 
Make a diagonal incision into the skin of the 
sea bream.

Sea bass (1 kg)

Baking tray 
+ grease-
proof paper

2

175

H

30 - 35*

Salmon steak

Baking tray 
+ grease-
proof paper

3

200

H

10 - 12

Recipe tip: Marinate in a mixture of lime, 
salt, pepper and garlic.

Tuna steak

Baking tray 
+ grease-
proof paper

3

250

Z

8 - 10

Recipe tip: Season Asian-style with soy 
sauce, sesame oil, ginger, honey, garlic, 
chilli and coriander seeds.

Squid rings, 
frozen

Baking tray 
+ grease-
proof paper

2

220

N

12

* 

Turn the food halfway through cooking.