FISH AND SEAFOOD

Cuttlefish in the oven: mode, temperature and time

Suggested settings for cooking cuttlefish in the Cecotec Bolero Hexa P516000 oven.

Preparation and scope

Cuttlefish is a cephalopod, not swordfish. AESAN’s fish and cephalopod advice covers anisakis prevention.

The interval is not tied to a whole body, strips or portions; sharing settings does not make it equivalent to Emperador.

Sources and checks for this food page

Can be improved using a verifiable source · Documentary review: 2026-10-26

The preparation scope was reviewed and its historic reference retained; numerical settings were not checked against the original.

Guia_Practica_de_Cocinado_Cecotec_Bolero_Hexa_516000.pdfOriginal not recovered · Historic food-record references, pages 2–7
Declared origin of the legacy settings. Its original reference is preserved for traceability.
The PDF has not been recovered to verify authorship, edition or each setting. It is not presented as an official Cecotec document.
Resolución de 27 de mayo de 2026 — Denominaciones comerciales de especies pesqueras y de acuiculturaSource consulted · Single annex: SWO, “Pez espada o emperador”, Xiphias gladius; meagre, monkfish and cuttlefish names
Commercial identity and the swordfish/emperador name equivalence in Spain. Supports merging two records without inventing a different cut.
It does not prescribe oven temperatures, times, cuts or shelf positions. Consolidation does not validate the retained cooking interval.
Comer pescado es seguro y saludable. La anisakiasis es fácil de evitarSource consulted · Consumer guidance: fish and cephalopods
Anisakis prevention for fish and cephalopods, including cuttlefish.
It does not equate the oven setting with the temperature throughout the food and does not validate the cuttlefish record’s 15–18 minute interval.

Brush with oil and do not extend the cooking time.

Documentary review: 2026-10-26