Filter
Top Products
18
Fish
▯ You can either steam fish fillets or you can cook
them in their stock in the unperforated cooking
insert. In comparison with steaming, preparing
them in their stock takes about 2 - 5 minutes
more, depending on the quantity and initial
temperature of the stock.
▯ Preferably use the perforated cooking insert for
steaming. You can grease it lightly if fish should
stick to it too easily.
▯ Do not salt steamed fish until after cooking it. In
this way, less water is extracted from the fish.
▯ In the case of fillets with skin: place the fish with
its skin side pointing upwards to preserve its
structure and aroma.
▯ You can enhance the stock with wine, fish stock,
vegetables, herbs and spices.
9 WARNING
Risk of poisoning
Prepare only closed mussels that are in a
perfect condition. Never eat mussels that are
not open after cooking.
Meat/poultry/sausages
Food Water
quantity
Cooking
insert
Setting Cooking
time
Notes
Fillet of fish with loose meat
(1 - 2 cm/0.4 - 0.8 in thick)
1 quart
(1 liter)
Perforated Steaming 3 - 6 min. e.g. cod, halibut, turbot, shark catfish,
zander (pike perch)
Fillet of fish with firm meat
(2 - 3 cm/0.8 - 1 in thick)
1 quart
(1 liter)
Perforated Steaming 10 - 15 min. e.g. salmon, redfish, pollock, tilapia, sea
bass
Whole gilthead (600 g/1 lb)
in stock
1 quart
(1 liter)
Unperforated Steaming 25 - 30 min. 1/2 quart (500 ml) of lukewarm stock,
e.g. fish stock with vegetable stripes
Whole trout (2 trout of
200 g/0.4 lb each) in stock
1 quart
(1 liter)
Unperforated Steaming 10 - 15 min. 1/2 quart (500 ml) of lukewarm stock,
e.g. fish stock with vegetable stripes
Fish terrine (1.2 kg/3 lb) 1 quart
(1 liter)
Perforated Steaming 40 - 45 min. in an oblong terrine
Mussels in white wine (1 kg/
2.2 lb)
1 quart
(1 liter)
Unperforated Steaming 8 - 12 min. 1/2 quart (500 ml) of white wine
Prepare only closed mussels that are in
a perfect condition. The mussels are
ready as soon as they open.
Fillet of monkfish (3 cm/1 in)
in stock
1 quart
(1 liter)
Unperforated Steaming 12 - 15 min. 1/2 quart (500 ml) of lukewarm stock,
e.g. fish stock with vegetables, ginger,
fennel seeds and coriander
Rolled sole fillets (80 -
150 g/0.2 - 0.3 lb each)
1 quart
(1 liter)
Perforated Steaming 12 - 15 min. Roll in one slice of smoked salmon as
well.
Scallops (12) 1 quart
(1 liter)
Perforated Steaming 4 min.
Food Water
quantity
Cooking
insert
Setting Cooking
time
Notes
Meatballs
(20 - 30 g/0.7 - 1.1 oz each)
1 quart
(1 liter)
Perforated Steaming 6 - 8 min. Made of ground beef. Lightly butter the
cooking insert base.
Chicken breast, stuffed
(250 - 300g/9 - 10 oz each)
1 quart
(1 liter)
Unperforated Steaming 25 - 30 min. Roast gently to taste before or after
steam cooking. Use the resulting stock
as the basis for gravy.
Veal terrine (1.2 kg/2 1/2 lb) 1 quart
(1 liter)
Perforated Steaming 60 - 75 min.