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Table of cooking times Preparing fish 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 Quantity Insert 500 500 500 500 500 500 500 500 500 500 500 500 500 500 oiled oiled oiled oiled oiled oiled oiled oiled oiled oiled oiled oiled oiled oiled g g g g g g g g g g g g g g tray tray tray tray tray tray tray tray tray tray tray tray tray tray 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 4 pieces 500 g (3 cm thick) oiled cooking tray oiled cooking tray 10 minutes 15 minutes 1,2 1,2 1,2 1,2 1,2 1,2 1,2 1,2 1,2 1,2 1,2 1,2 oiled oiled oiled oiled oiled oiled oiled oiled oiled oiled oiled oiled 20 20 20 20 20 20 20 20 20 20 20 20 kg kg kg kg kg kg kg kg kg kg kg kg 500 g 500 g 500 g cooking cooking cooking cooking cooking cooking cooking cooking cooking cooking cooking cooking cooking cooking Cooking time cooking cooking cooking cooking cooking cooking cooking cooking cooking cooking cooking cooking tray tray tray tray tray tray tray tray tray tray tray tray oiled wire basket oiled wire basket oiled cooking tray minutes minutes minutes minutes minutes minutes minutes minutes minutes minutes minutes minutes 10 minutes 10 minutes 15 minutes 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. 19
