Handleiding
Je bekijkt pagina 32 van 48
32
Fish
▯ For food hygiene reasons, fish should have a core
temperature of at least 62 - 70 °C after cooking.
This is also the ideal cooking temperature.
▯ Do not season the fish with salt until it is fully
cooked. This ensures that the natural flavour is
maintained and that less water is drawn out of the
fish.
▯ Use a small amount of oil to grease the wire rack or
baking tray so that the fish does not stick to it.
▯ For fillets with skin: Place the fish on the rack or
tray with the skin side up – this helps to hold the
fish together and maintain its flavour.
▯ Shorten the wooden skewers or, before skewering
the ingredients, leave the skewers to soak in water
overnight to prevent them from charring.
▯ In addition, always follow the manufacturer's
instructions for pre-cooked and frozen products.
Savoury flan,
frozen
Wire rack 2 (3) 200 H 10 - 12
2 (3) 230 N 8 - 10
Quiche Tart tin or
dish
2 (3) 200 N 20 + 20 Pre-bake the base for 20 minutes, pour
the mixture onto the base and then bake
for a further 20 minutes.
Onion tart Baking tray 2 (3) 200 N 30 - 40
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
* Turn food after half the cooking time has elapsed.
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
Prawn kebabs,
fresh
Wire rack +
grill tray
3 (4) 180 Q 10*
Prawn kebabs,
frozen
Wire rack +
grill tray
3 (4) 180 Q 12*
Fish kebabs Wire rack +
grill tray
3 (4) 200 Q 12* Use firm types of fish, e.g. salmon,
pollack, ocean perch and cod.
Trout, whole Baking tray 3 (4) 200 - 220 Q 16* Recipe tip: Stuff with lemon, garlic and
parsley.
Sea bream, whole Wire rack +
grill tray
3 (4) 200 - 220 Q 20 - 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.
Baking tray 3 (4) 175 H 20 - 25*
Salmon steak Wire rack +
grill tray
3 (4) 250 Z 10 - 12 Recipe tip: Marinate in a mixture of
sweet lime, salt, pepper and garlic.
Baking tray 2 (3) 200 H 10 - 12
Tuna steak Baking tray 3 (4) 250 Z 8 - 10 Recipe tip: Season Asian-style with soy
sauce, sesame oil, ginger, honey, garlic,
chilli and coriander seeds.
Fish fingers,
frozen
Baking tray
+ grease-
proof paper
2 (3) 220 H 15 - 17*
Squid rings,
frozen
Baking tray
+ grease-
proof paper
2 (3) 220 N 8 - 12
* Turn food after half the cooking time has elapsed.
Bekijk gratis de handleiding van Gaggenau BO 421 111, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Gaggenau |
| Model | BO 421 111 |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 4282 MB |
