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Fish – low-temperature steaming
▯ When steamed at between 70 and 90°C (approx.
160 and 190 °F), fish does not overcook and fall
apart so easily. This is particularly advantageous
for sensitive fish.
▯ The data for the various fish types refers to fillets.
▯ Insert the unperforated cooking insert in the first
level from below to avoid extreme soiling of the
oven interior with intensively smelling fish juice.
▯ Serve on preheated cookware.
Pollock, whole
(800 g/1.8 lb)
Perforated 195 - 212
(90 - 100)
100 20 - 25
Fillet of monkfish
(300 g/10.5 oz each)
Glass form/
rack
355 - 390
(180 - 200)
100 10 - 12 in juice
See bass, whole
(400 g/0.9 lb)
Perforated 195 - 212
(90 - 100)
100 15 - 20
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks
Oysters (10 oysters) Unperforated 180 - 190
(80 - 90)
100 2 - 5 in juice
Tilapia (150 g/5-3 oz each) Perforated 180 - 190
(80 - 90)
100 10 - 12
Gilthead (200 g/7 oz each) Perforated 180 - 190
(80 - 90)
100 12 - 15
Fish fillet (200 - 300 g/7-
11 oz each)
perforated 180 - 190
(80 - 90)
100 12 - 15
Fish terrine Rack 160 - 180
(70 - 80)
100 50 - 90 in terrine form
Trout, whole (250 g/8.8 oz
each)
Perforated 180 - 190
(80 - 90)
100 12 - 15
Halibut (300 g/11 oz each) Perforated 180 - 190
(80 - 90)
100 12 - 15
Scallops (6 scallops) Unperforated 180 - 190
(80 - 90)
100 4 - 8
Cod (250 g/8.8 oz each) Perforated 180 - 190
(80 - 90)
100 10 - 12
Red snapper (200 g/0.44 oz
each)
Perforated 180 - 190
(80 - 90)
100 12 - 15
Redfish (120 g/0.3 oz each) Perforated 180 - 190
(80 - 90)
100 10 - 12
Monkfish (200 g/0.44 oz
each)
Perforated 180 - 190
(80 - 90)
100 10 - 15
Rolled sole fillets (150 g/
0.33 oz each)
Perforated 180 - 190
(80 - 90)
100 12 - 15
Turbot (300 g/0.66 oz each) Perforated 180 - 190
(80 - 90)
100 12 - 15
Sea bass (150 g/0.33 oz
each)
Perforated 180 - 190
(80 - 90)
100 10 - 12
Zander (250 g/8.8 ozeach) Perforated 180 - 190
(80 - 90)
100 12 - 15