Steam Cooking - Fish - Küppersbusch CDK6300.0 Bedienungsanleitung

The rack is used when cooking with small
containers, as for example, dessert bowls and
to regenerate plate dishes.
For more precise information refer to the tables.
The suggested times and temperatures are
guideline values. The actual cooking time can
vary according to the type and quality of the
foods.

Steam cooking - Fish

Fish
Gilthead sea bream
Trout
Salmon filet
Salmon trout
King prawns
Green-shell mussel
Halibut filet
Cockles
Lobster
Cod filet
Blue mussel
Lake trout
Haddock
Tuna filet
Pike perch
42
Temperature
Quantity
800- 1200 g
4 x 250 g
500 – 1000g
1000 – 1200 g
500 – 1000g
1000 – 1500 g
500 – 1000g
500 – 1000g
800- 1200 g
1000 – 1200 g
1000 – 1200 g
4 x 250 g
1000 – 1200 g
500 – 1000g
4 x 250 g
To remove the rack, lift it upwards slightly at the
front when the safety notches connect with the
sides of the oven (see illustration).
We recommend using the rack together with
the baking tray when cooking items on the rack
which might drip.
Time min.
ºC
80 30-40
80
20-25
80
15-25
80
25-35
80
15-20
100 25-35
80 20-25
100
10-20
100
25-30
80 20-25
100 15-25
80
25-30
80
20-25
80
15-20
80
25-30
Container Level
2
Perforated
2
Perforated
2
Perforated
1/2
Perforated
2
Perforated
2
Perforated
2
Perforated
2
Perforated
1/2
Perforated
2
Perforated
2
Perforated
2
Perforated
2
Perforated
2
Perforated
2
Perforated