Oval kettle for gentle poaching and steaming of fish

The BEKA fish poacher opens up new possibilities in the preparation of fish: Here you can gently poach or stew an entire fish at low temperatures and thus enjoy the full aroma.

The insert included in the delivery facilitates preparation and allows the fish to be carefully placed in the hot broth. Now put the lid on it and let it stand for some time at low heat.

• A top quality product by BEKA.
• Oval pot for poaching, stewing, steaming.
• Made from stainless steel.
• With removable insert and lid.
• Upper inner length approx. 50 x 16.5 cm.
• Height without lid approxca. 10.5 cm.
• Poacher length with handles approx. 57.5 cm.
• Base dimensions (contact surface) approx. 48 x 15 cm.
• Weight without lid and insert approx. 1.2 kg.
• Dimensions of the insert without handles approx. 47 x 14.5 x 1.5 cm.
• Easy-care, dishwasher-safe.
• Ovenproof.
• For all hobs including induction. (Please use only medium heat and only for stewing, steaming and poaching!)
• Comes in attractive color box.

PfannenProfis service note: In the corner / edge area, slight traces of processing may be visible which originate from the deep-drawing process of the stainless steel sheet. This is to be regarded as technically normal and therefore not subject to complaint.

PfannenProfis tips for use: This fish kettle is intended for stewing, steaming and poaching, which takes place at low to medium temperatures on the stove. Alternatively, it can also be used in the oven. However, the kettle is not suitable for frying on the stove, as the one-piece base cannot distribute the heat sufficiently without liquid (water, wine, broth). When steaming, check the liquid level regularly; cookware must not be allowed to run dry! Overheating due to improper use can lead to deformation of the cookware!

When poaching, make sure that the broth is not too hot during the cooking process. Do not allow it to boil! The optimum temperature is around 70° C. Remember that the liquid cools down quickly when immersing a large cold fish. Before adding the fish, the broth may simmer slightly, but then the heat should be reduced. If necessary, check the temperature of the broth with a roast thermometer.