Steam cooking
38
Sausages
Settings
Steam cooking
Temperature: 90 °C
Duration: see chart
Sausages
[min.]
Frankfurters 6–8
Sausages 6–8
White sausages 6–8
Duration
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen
Fish does not need to be fully defrosted
before 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
before cooking. The citric acid helps
the flesh stay firm.
It is not necessary to season fish when
cooking with steam as this method re‐
tains the minerals which give the fish its
unique flavour.
Cooking containers
If using a perforated container, grease it
first or line it with baking paper.
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.
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