KITCHENAID 9761936 - Manual (Page 24)

24
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