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Fish and Shellfish Cooking Chart
Fish
Shellfish
FOOD OVEN
TEMPERATURE
COOKING TIME
(in minutes)
OVEN
TEMPERATURE
COOKING TIME
(in minutes)
For fish similar to cooking in parchment
paper, use the 340°F (170°C) setting.
If a little browning is desired, use the
425°F (220°C) setting.
Fillets, ¼" (0.6 cm) thick
Auto Steam Fish
Convection Bake (preheated)
Fillets, ½" (1.3 cm) thick
Auto Steam Fish
Convection Bake (preheated)
Fillets, ¾" (1.9 cm) thick
Auto Steam Fish
Convection Bake (preheated)
Fillets, 1" (2.5 cm) thick
Auto Steam Fish
Convection Bake (preheated)
Fillets, 1½" (3.8 cm) thick
Auto Steam Fish
Convection Bake (preheated)
Whole, dressed 1" (2.5 cm) thick
Auto Steam Fish
Convection Bake (preheated)
340°F (170°C)
Not recommended
340°F (170°C)
Not recommended
340°F (170°C)
Not recommended
340°F (170°C)
Not recommended
340°F (170°C)
Not recommended
340°F (170°C)
Not recommended
8-9
10-12
11-13
12-14
20-22
13-14
425°F (220°C)
425°F (220°C)
425°F (220°C)
425°F (220°C)
425°F (220°C)
425°F (220°C)
425°F (220°C)
425°F (220°C)
425°F (220°C)
425°F (220°C)
400°F (200°C)
400°F (200°C)
Not recommended
5-6
11-13
9-11
9-13
8-12
13-15
10-12
20-22
20-22
12-13
12-15
FOOD OVEN TEMPERATURE COOKING TIME (in minutes)
Scallops (10-20 ct)
Select Steam, High
Convection Bake (preheated)
Scallops (20-30 ct)
Select Steam, High
Convection Bake (preheated)
Shrimp (16-20 ct)
Select Steam, High
Convection Bake (preheated)
Shrimp (26-30 ct)
Select Steam, High
Convection Bake (preheated)
Lobster Tail (10-12 oz [283-340 g])
Select Steam, High
Convection Bake (preheated)
Lobster Tail (16-20 oz [454-567 g])
Select Steam, High
Convection Bake (preheated)
250°F (120°C)
400°F (200°C)
250°F (120°C)
400°F (200°C)
250°F (120°C)
400°F (200°C)
250°F (120°C)
400°F (200°C)
250°F (120°C)
Not recommended
250°F (120°C)
Not recommended
11-12
8-12
10-11
5-6
9-10
7-8
8-9
6-7
19-21
33-37