
14
FISH
Weight
(Kg)
Tray
Position
Cooking
Mode
Temperat.
(ºC)
Time
(min)
Receptacle
Red Bream 1,0
Intermediate
180-200 25-30
Tray
170-190 20-25
Fillet of Fish 1,0 Higher 170-190 15-20 Grid
Salted Dorado 1,0
Intermediate
190-210 25-30
Tray
180-200 25-30
Sardines 1,0 Higher 180-200 10-15 Grid
Sole 1,0
Intermediate
170-190 15-20
Tray
160-180 10-15
Sea-bass 1,0
Intermediate
190-210 20-25
Tray
180-200 10-15
Hake 1,1
Intermediate
190-210 25-30
Tray
180-200 20-25
Fish Pie 1,1
Intermediate
190-210 60-65
Casserole dish
190-210 60-65
Salmon in
greased paper
1,0
Intermediate
180-200 20-25
Tray
170-190 15-20
Trout 1,1
Intermediate
190-210 20-25
Tray
180-200 15-20
Cooking Tables
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