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Roasting and stewing in cookware

Only use cookware which is suitable for use in an oven.

Check whether the cookware fits in the cooking

compartment.

Glass cookware is most suitable. Place hot glass

cookware onto a dry mat after cooking. If the surface is

damp or cold, the glass may crack.

Shiny roasting dishes made from stainless steel or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The fish cooks more slowly and

browns less. Use a higher temperature and/or a longer

cooking time.

Observe the manufacturer's instructions for your

roasting cookware.

Uncovered cookware

To cook a whole fish, it is best to use a deep roasting

tin/dish. Place the tin/dish onto the wire rack. If you do

not have any suitable cookware, use the universal pan.

Covered cookware

When cooking with covered cookware, the cooking

compartment remains considerably cleaner. Ensure that

the lid fits well and closes properly. Place the cookware

onto the wire rack.

When stewing, add two to three tablespoons of liquid

and a little lemon juice or vinegar into the cookware.

Very hot steam may escape when opening the lid after

cooking. Lift the lid at the rear, so that the hot steam

can escape away from you.

Fish can also become crispy in a covered roasting dish.

Here, use a roasting dish with a glass lid and set a

higher temperature.

Dish

Fish

Fish, grilled, whole 300 g, e.g. trout

Fish, grilled, whole 1.5 kg, e.g. salmon

Fish fillets

Fish fillet, plain, grilled

Fish steaks

Fish steak, 3 cm thick**

Fish, frozen

Fish fillet, plain

Fish fillet, au gratin

Fish fingers (turn during cooking)

* Preheat

** Slide the universal pan in underneath at shelf position 1

Accessories/cookware

Wire rack

Cookware, covered

Wire rack

Baking tray

Tested for you in our cooking studio

Recommended setting values

You can find the ideal heating type for your fish dishes

in the table. The temperature and cooking time depend

on the amount, composition and temperature of the

food. Settings ranges are indicated for this reason. Try

using lower setting values first. You can use a higher

setting next time if necessary.

The setting values are based on the assumption that

chilled fish is placed into a cold cooking compartment.

By doing so, you can make energy savings of up to 20

per cent. If you preheat the oven, you can reduce the

indicated cooking times by several minutes.

In the table, you can find information for fish with default

values for the weight. If you want to cook a heavier fish,

you should definitely use the lower temperature. If

cooking several fish, you should use the weight of the

heaviest fish as a reference for determining the cooking

time. The individual fish should be approximately the

same size.

As a general rule: the larger a fish, the lower the

cooking temperature and the longer the cooking time.

Turn any fish which is not in swimming position after

approx. ^ to Z of the indicated time.

Only use greaseproof paper that is suitable for

Note:

the selected temperature. Always cut greaseproof

paper to size.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Types of heating used:

7 Circulated air grilling

■

( Grill, large area

■

$ Pizza setting

■

Shelf posi-

Type of

tion

heating

(

Tempera-

Grill

Cooking

ture in °C

setting

time in

mins.

170-190

20-30

170-190

30-40

15-25

18-22

210-230

25-40

220-240

35-45

220-240

10-20