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Sausages
Settings
Steam cooking
Temperature: 90 °C
Duration: see chart
Sausages
Frankfurters
Bologna sausages
Veal sausages
Duration
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen food
[min]
Fish does not need to be fully defrosted
before cooking. Defrost so that the sur-
6–8
face is sufficiently thawed to take herbs
6–8
and seasoning. Depending on the thick-
ness of the fish, 2 - 5 minutes should be
6–8
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 with
salt when cooking 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
other types of food in other containers,
place the container with the fish directly
above the condensate tray / universal
tray (depending on model) to catch any
liquid and so avoid any transfer of
tastes to other food.
Steam cooking
67
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