Cooking Fish Cook small fish at high constant temperature. Cook medium-sized fish at high temperature during the first minutes, then gradually decrease the temperature. Cook large fish at a moderate temperature from start to finish. Check that baked fish is cooked by gently lifting one side of the gut; the meat must be white and opaque throughout, except in the case of salmon, trout or similar. In any case, carefully follow the instructions of the recipe you are using. Grilling The following types of meat are suitable for grilling. Meat or offal cut in slices or pieces of various sizes but not usually very thick, poultry cut in halves and flattened, fish, some vegetables (e.g. courgettes, aubergines, tomatoes, etc.), skewers of meat or fish and seafood. Meat and fish to be grilled should be lightly brushed with oil and always placed on the grill; this should be positioned on the suitable level according to thickness and consistency. Pour 1 or 2 glasses of water into the dripping pan in order to avoid smoke caused by drops of juice and fat. The grill can also be used to brown, toast bread and grill certain types of fruit, such as bananas, halved grapefruit, slices of pineapple, apples, etc. Fruit should not be placed too near the source of heat. Cooking times Cooking times can vary according to the type of food, its consistency and its volume. The �Cooking Chart� is provided as a guide. Experience will suggest adjustment to the time quoted in the following tables.
