Cleveland Range OVEN STEAMER - Manual (Page 37)

Tables & Tips for Cooking with the Combi
31
Fish, crustaceans, sous-vide
process
Cooking
mode
Oven
temperature
Cooking
time
Core
temperature
Information
Trout, Halibut, Sole, whole 428 – 464°F 12 – 15
min
- Use every 2nd shelf
Salmon steak or
salmon fillets 410 – 446°F 6 – 12
min
- Use every 2nd shelf
Fish fillet, breaded, deep-frozen 410 – 446°F 12 – 16
min
- Use every 2nd shelf.
Use a non-stick baking
sheet
Roast
Shrimp 356 – 392°F 4 – 8 min - Use every 2nd shelf
Steam Lobster
Crayfish 212°F Approx.
12 min
- Use every 2nd shelf
Mussels 205°F 10 – 12
min
-
Trout 162°F 12 – 15
min
- Lay trout open on belly
on a baking sheet
Shrimp 162 - 176°F 4 – 8 min -
Salmon fillets 149 - 162°F 4 – 8 min -
Fish terrine 149 - 162°F 60 - 70
min
140 – 149°F Use every 2nd shelf
Fish dumplings
Stuffing in Savoy cabbage 162°F 8 – 12
min
-
Poach
Trout in vacuum pouch (sous vide) 149°F 18 – 24
min
-