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manual abstract
For reasons of hygiene, fish and other critical too easily. foods should have a core temperature of at least . Inser t the unper forated cooking cont ainer in the 62 - 65°C af ter cooking. This is also the ideal fir st level from below to avoid soiling of the oven cooking point. interior with intensively smelling fish juice. . Do not salt fish until af ter cooking it. This . In the case of fillets with skin: place the fish with preser ves the natural aroma and less water is its skin side pointing upward to preser ve its extracted from the fish. structure and aroma. Food Cooking Tempera-Humid-Cooking Remarks container ture in °C ity in % time in min. Dorade, whole (700 g) Unperforated 90 - 100 100 20 - 25 Fish dumplings (20 - 40 g) Unperforated 90 - 100 100 5 - 10 Line the unperforated cooking container with baking paper Lobster, cooked, peeled, Perforated 70 - 80 100 10 - 12 regenerating Carp, blue, whole (1.5 kg) Unperforated 90 - 100 100 40 - 50 in brine Salmon fillet (300 g each) Perforated 90 - 100 100 12 - 15 Salmon, whole (2.5 kg) Perforated 100 100 70 - 80 Mussels (1.5 kg) Perforated 100 100 8 - 12 The mussels are done once the shells have opened. Hake, whole (800 g) Perforated 90 - 100 100 20 - 25 Monkfish fillet (300 g each) Glass dish/ 180 - 200 100 10 - 12 in juice wire rack See bass, whole (400 g ) Perforated 90 - 100 100 15 - 20 Fish – low-temperature s teaming . When steamed at between 70 and 90°C, fish . Inser t the unper forated cooking cont ainer in the does not overcook and fall apar t so easily. This is fir st level from below to avoid soiling of the par ticularly advantageous for sensitive fish. cooking compar tment with intensively smelling fish juice. . The dat a for the various fish types refer s to fillets. . Ser ve on preheated cookware. Food Cooking Tempera-Humid-Cooking Remarks container ture in °C ity in % time in min. Oysters (10 oysters) Unperforated 80 - 90 100 2 - 5 in brine Tilapia (150 g each) Perforated 80 - 90 100 10 - 12 Bream (200 g each) Perforated 80 - 90 100 12 - 15 Fish fillet (200 - 300 g each) Perforated 80 - 90 100 12 - 15 Fish terrine Wire rack 70 - 80 100 50 - 90 in terrine form Trout, whole (250 g each) Perforated 80 - 90 100 12 - 15 Halibut (300 g each) Perforated 80 - 90 100 12 - 15 Scallops (6 scallops) Unperforated 80 - 90 100 4 - 8 Cod (250 g each) Perforated 80 - 90 100 10 - 12 Red snapper (200 g each) Perforated 80 - 90 100 12 - 15 Ocean perch (120 g each) Perforated 80 - 90 100 10 - 12 Monkfish (200 g each) Perforated 80 - 90 100 10 - 15 Rolled sole fillets Perforated 80 - 90 100 12 - 15 (80 - 150 g each) Turbot (300 g each) Perforated 80 - 90 100 12 - 15 Sea bass (150 g each) Perforated 80 - 90 100 10 - 12 Pike-perch (250 g each) Perforated 80 - 90 100 12 - 15 Meat – cooking at higher temperatures . The combination of steam and hot air is the optimum cooking process for many types of meat. In this mode of operation, the cooking compartment is sealed hermetically and moisture prevents the drying-out effect of the conventional hot air oven. Thanks to variable humidity control, you can achieve the optimum climate for every food. . The cooking times specified are a recommendation and depend very much on the initial temperature of the food and the length of time it is fried. Use the core temperature probe for better control. You will find notes and optimum target temperatures in the section entitled Core temperature probe. . Take meat out of the fridge one hour before preparing it. . When using the perforated cooking container or the wire rack, insert an unperforated cooking container underneath it. Pour some water into the unperforated cooking container to prevent baking in. You can also insert vegetables, wine, spices and herbs to prepare a tasty base for sauces. . If you would like to cook meat rare or medium- rare: open the door 5°C before the required core temperature has been reached and wait until the target temperature is reached. This prevents overcooking and you give the meat the time it needs to settle. . Letting meat settle: let the meat settle for another 10-15 minutes after cooking. In this way, the meat can "relax". Circulation of the meat juice diminishes and there are fewer losses of juice when cutting open the meat. Food Cooking Tempera-Humid-Cooking Remarks container ture in °C ity in % time in min. Entrecote, browned, Unperforated 170 - 180 30 10 - 20 medium-rare (350 g each) Filet, browned, medium-rare, Unperforated 180 - 200 80/100 30 - 45 Line the cooking container with baking in puff pastry (600 g) paper Back of veal, browned, Unperforated 160 - 180 30/60 20 - 30 30 % humidity is sufficient when liquid is medium-rare (1 kg) added to the unperforated cooking container. Smoked pork chops, Unperforated 100 100 15 - 20 cooked, in slices Roast pork with crust, Rack 1) 120 100 30 Cut into the crust crosswise before well-done (1.5 kg) 2) 150 - 160 3) 220 - 230 60/80 0 25 - 40 15 - 30 cooking. Use the core temperature probe: in the second c...
Other models in this manual:Ovens - BS474110E/04 (637.1 kb)
Ovens - BS475110E/04 (637.1 kb)