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Turn the fish pieces after
Z
Whole fish do not need to be turned over. Bake whole fish in
swimming position with the dorsal fin up. So that the fish
remains stable, place a cut potato or a small container suitable
for baking into the abdomen of the fish.
To cook fish fillets, add a few tablespoons of liquid when
cooking.
If grilling directly on the shelf, place the enamel tray on level 1.
Fish
Fish, white / mixed (entire piece) for example,
sea bream
Oily fish (small pieces) for example, Salmon
Hake (stuffed)
* Place the enamel tray on level 1.
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
Gratins, soufflés, browned items
Place the cookware on the wire shelf.
To roast directly on the wire shelf without containers, insert the
enameled tray at height 1. This will keep the oven cleaner.
The result of a gratin depends on the size of the dish and gratin
height. The data shown in the table are only given as a guide.
Food
Sweet soufflés (e.g. cheese soufflé with fruit) Soufflé dish
Gratins seasoned with cooked ingredients
(e.g. pasta with a browned topping)
Gratins seasoned with raw ingredients*
(e.g. dauphinoise potatoes)
Brown toast
Grill toast
* The browning must not be more than 2 cm thick.
the time has elapsed.
Weight
600 g
1.0 kg
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Cookware
Soufflé dish or enamel tray
Browning dish or enamel tray
Shelf
Shelf
Cookware
Level
Enamel baking tray
3
Shelf*
2
Enamel baking tray
3
Level
2
3
3
2
2
5
3+1
Type of
Temperature
heating
in °C
180-190
%
180-190
%
180-190
%
Type of
Temperature
heating
at °C, grill power
180-200
%
210-230
%
210-230
%
160-180
7
160-180
7
3
(
170-180
7
Time in
minutes
45-55
45-55
55-65
Cooking time,
minutes
40-50
30-40
20-30
50-70
50-70
4-5
8-12
15