DOCUMENT

220 Fish Tips on preparation Various oven functions are suitable for cooking fish: for example, Moisture Plus, Fan Plus or Conventional Heat. The following tips will help you get the best results: • Whole fish are ready when the eyeballs are white and the dorsal fin is easily pulled out. • Roasted, steamed or grilled fish is cooked when the flesh comes away easily from the bones. • Season fish to taste and dot with butter before putting it in the oven. • Make sure that the metal tip of the food probe is inserted into the middle of the thickest part of the fish. • If possible, insert the food probe behind the head of the fish parallel to the backbone.