Steam cooking
49
Sausages
Settings
T
emperature: 90 °C
Duration: see chart
Sausages
[min]
Frankfurters 6–8
Bologna sausages 6–8
Veal sausages 6–8
Dur
ation
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen food
Fish does not need to be fully defrosted
befor
e cooking. Defrost so that the sur‐
face is sufficiently thawed to take herbs
and seasoning. Depending on the
thickness of the fish, 2 - 5 minutes
should be enough.
Preparation
Add some lemon or lime juice to fish
befor
e cooking. The citric acid helps
the flesh stay firm.
It is not necessary to season fish with
salt when coo
king with steam as this
method retains the minerals which give
the fish its unique flavour.
Cooking containers
If using a perforated container, grease it
first.
Shelf level
When cooking fish in a perforated con‐
tainer at the same time as cooking oth‐
er types of food in other containers,
place the
container with the fish directly
above the tray to catch any liquid and
so avoid any transfer of tastes to other
food.
To Next Page
Loading...
