Operation Manual

EN
Instructions for the User
21
11 RECOMMENDED COOKING TABLES
For more detailed information about cooking refer to the following tables.
The suggested times and temperatures are guideline values. The actual
cooking time can vary according to the type and quality of the foods.
The levels indicated in the last column of the tables are explained in the
following picture.
The perforated container with the food should preferably be inserted into
the level 2. In this case it is important that the non-perforated container is
introduced into the level 1. This way, dripping liquids are collected and the
appliance does not get dirty.
11.1 Fish
FISH QUANTITY
TEMPERATURE
(ºC)
TIME (MIN.) CONTAINER LEVEL
GILTHEAD SEA
BREAM
800-1200 G 80 30-40 PERFORATED 2
TROUT 4 X 250 G 80 20-25 PERFORATED 2
SALMON FILET 500-1000 G 80 15-25 PERFORATED 2
SALMON
TROUT
1000-1200 G 80 25-35 PERFORATED 1/2
KING PRAWNS 500-1000 G 80 15-20 PERFORATED 2
GREEN-SHELL
MUSSEL
1000-1500 G 100 25-35 PERFORATED 2
HALIBUT FILET 500-1000 G 80 20-25 PERFORATED 2
COCKLES 500-1000 G 100 10-20 PERFORATED 2
LOBSTER 800-1200 G 100 25-30 PERFORATED 1/2
COD FILET 1000-1200 G 80 20-25 PERFORATED 2
BLUE MUSSEL 1000-1200 G 100 15-25 PERFORATED 2
LAKE TROUT 4 X 250 G 80 25-30 PERFORATED 2
HADDOCK 1000-1200 G 80 20-25 PERFORATED 2
TUNA FILET 500-1000 G 80 15-20 PERFORATED 2
PIKE PERCH 4 X 250 G 80 25-30 PERFORATED 2