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Beschikbare talen
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FOOD
TIMES
Whatever the quantity
Northern pike
25 to 30 min.
Cod
13 to 15 min.
Sea bream
20 to 25 min.
Haddock
15 min.
Herring
20 min.
Pollack/
15 to 20 min.
black cod
Monkfish
15 min.
Mackerel
20 min.
Atlantic cod
15 min.
Skate
25 to 30 min.
Red mullet
15 min.
Red mullet/Sole
10 min.
Spotted dogfish
20 min.
Salmon
15 to 20 min.
Tuna
20 to 25 min.
Trout
,
20 to 25 min.
whole (1 kg)
Beef
15 to 30 min.
Pork (filet mignon)
25 min.
20 to 25 min.
Poultry
(breasts, filets)
(stuffed)
25 min.
Sausages
20 min.
Boudins
10 to 15 min.
7 min.
Start with very
8 min.
fresh eggs
10 to 12 min.
kept at room
5 to 6 min.
temperature
Place directly in a dish then cover with water or milk. The steam is not enough to
saturate these inflating foods. Place a sheet of aluminium foil on the dish to prevent
water droplets from falling in.
Rice pudding
30 min.
Farina
20 min.
cooking chart
°C
PREPARATIONS
whole (1 kg)
85
steaks (180 g)*
85
whole (1kg)
85
filets
75
whole (200 g)
85
steaks (180 g)
85
depending on thickness
80
85
whole (250 g)
75
filets
80
whole (200 g)
80
filets
75
thick steaks
85
(6 to 10 cm in length)
85
steaks (180/200 g)
steaks (180/200 g)
100
whole (200 g)
100
13 to 15 min.
100
Roast 800 g: 55 to 60 min.
100
Chicken thighs: 35 to 40 min.
100
Roast turkey: 50 to 60 min.
95
400 g piece
90
90
Soft-boiled: placed directly on the grid.
100
Medium-boiled: placed directly on the grid.
100
Hard-boiled
100
Fried: broken in an individual dish placed on
100
the grid and covered with cooking wrap.
Poached: See detailed recipes.
90
100 g rinsed rice - 20 cl
100
milk - 2 T. sugar
100
200 g (1/4 litre water)
NOTES
• *Steaks:
Round slices of
fish of 2 to 3 cm
in thickness
(180/200g) per
person.
• Insist on very
fresh products.
• Place whole
fish in the dish
as is or on bay
leaves, fennel or
other aromatic
herbs.
• As soon as
cooking is
complete,
remove the skin,
which will
detach easily.
• Then brown
under the grill
in another
dish.*
• Fluff with a fork
when cooking is
complete.
GB 17
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