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