Cooking Time - Unold 58916 Mode D'emploi Avec Livre De Recettes

Table of cooking times
The below stated cooking times apply to fresh fish.
Frozen fish should not be thawed to retain vitamins and minerals. The cooking times have to be
extended accordingly.
Fillets of fish should be 1 – 1,5cm thick.
Fish
Fillet of fish
1)
Cod
Dover hake
Haddock
Redfish
Tuna
Dover sole
Seabream
Monkfish
Trout
Pikeperch
Plaice
Shark catfish
catfisch
Pike
Fish pieces
Fish skewers (cube fillet of fish)
Steaks (unskinned, unboned)
Whole fish
2)
Trout
Rainbow trout
Salmon
Pikeperch
Carp
Pike
Perch
Cod
Dover hake
Haddock
Halibut black (portion)
Turbot
Seafood
3)
Prawns
Squid, sliced
Squid, whole
1) The cooking time increases by 2- 5 min if the fillets are rolled up, frozen or thicker than 1 – 1,5 cm. The
cooking time decreases by 2-5 min, if the fillets have been marinating in lemon juice or vinegar for approx.
1hr beforehand.
2) Preparing a larger quantity than stated (provided the lid can still be closed properly), the cooking time has
to be increased by 1-2 min per 100 g. The cooking time has to be decreased, if preparing smaller fish or
portions.
3) These cooking times apply to fresh seafood. Frozen seafood should not be defrosted, but used frozen with
the cooking time increased.
Preparing fish
Quantity
500 g
500 g
500 g
500 g
500 g
500 g
500 g
500 g
500 g
500 g
500 g
500 g
500 g
500 g
4 pieces
500 g (3 cm thick)
1,2 kg
1,2 kg
1,2 kg
1,2 kg
1,2 kg
1,2 kg
1,2 kg
1,2 kg
1,2 kg
1,2 kg
1,2 kg
1,2 kg
500 g
500 g
500 g
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Cooking time

10 minutes
10 minutes
10 minutes
10 minutes
10 minutes
8 minutes
8 minutes
8 minutes
8 minutes
8 minutes
8 minutes
8 minutes
8 minutes
8 minutes
10 minutes
15 minutes
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
10 minutes
10 minutes
15 minutes
19