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Fishand ShellfishCooking 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