Cooking
17
Cooking
Pike
Cod/hake
Sea bream
Haddock
Herring
Pollack/coley
Monkfish
Mackerel
Whiting/Cod
Skate
• *Steaks: round
slices of fish
of 2 to 3 cm
in thickness
(180/200g) per
person.
• Insist on very
fresh produce.
• Place whole
fish in the dish as
they are or on bay
leaves, fennel or
other herbs.
• As soon as
cooking is com-
plete, remove the
skin, which will
come away easily.
Red mullet
Red mullet/Sole
Rock salmon
Salmon
Tuna
Trout
Whole (1 kg)
25 to 30 min.
13 to 15 min.
20 to 25 min.
15 min.
20 min.
15 to 20 min.
15 min.
20 min.
15 min.
25 to 30 min.
15 min.
10 min.
20 min.
15 to 20 min.
20 to 25 min.
20 to 25 min.
whole (1 kg)
steaks (180 g)*
whole (1 kg)
fillets
whole (200 g)
steaks (180 g)
whole (250 g)
depending on thickness
fillets
whole (200 g)
fillets
thick steaks
(6 to 10 cm in length)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 mins.
Pork
(tenderloin)
Poultry
(breast)
(stuffed)
Sausages
25 min.
20 to 25 min.
25 min.
20 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 -60 min.
Morteau 400 g
• Then brown
under the grill in
another dish.
MEAT
Black/white
pudding
10 to 15 min.
• Fluff with
a fork when
cooking is
complete.
RICE, PASTA
SEMOL
INA
Rice pudding
30 min.
100 g rinsed rice - 20 cl milk
- 2 tablespoons sugar
Semolina
20 min.
200 gr (1/4 litre water)
Place directly in a dish then cover with water or milk. The steam is not sufficient to sa
-
turate these inflating foods. Place a sheet of aluminium foil on the dish to prevent water
droplets from falling in.
7 min.
5 to 6 min.
8 min.
Boiled: placed directly on the rack.
Soft-boiled: placed directly on the rack.
Fried: broken into an individual dish placed on
the rack and covered with cooking film.
start with very
fresh eggs
kept at room
temperature.
10 to 12 min.
Hard-boiled
TIMES
PREPARATIONS
NOTES
FOOD
Any quantity
°C
FISH
85
75
85
85
80
85
75
80
80
75
85
85
85
85
100
100
100
100
95
90
90
EGGS
100
100
100
100
Pan: see detailed recipes.
100
90
100
