16
Saddle of hare
150° C
18 minutes
Poultry breast
190° C
5 minutes
Chicken thighs
190° C
15 minutes
Chicken brochette
190° C
4 minutes
Bacon rashers
200° C
2 minutes
Frogs’ legs
200° C
230° C
6 minutes
4 minutes
FISH
SELECTION
METHOD OR TEMPERATURE
COOKING TIME
Filet of sole
220° C
5 to 6 minutes
Filet of turbot
200° C
10 minutes
Whole sardine
200° C
6 minutes
Thickly-cut salmon steak
180° C
12 minutes
Small shrimps
200° C
5 minutes
Tuna steak
200° C
190° C
10 minutes
5 minutes
Whole mullet
200° C
12 minutes
Filet of St-Pierre
200° C
6 minutes
Filet of monkfi sh
200° C
190° C
7 minutes
5 minutes
Scallops
200° C
230° C
4 minutes
2 minutes
White calamari
220° C
6 minutes
Large prawns
200° C
6 minutes
Whole fi sh
190° C
15 to 20 minutes
Sea bass fi let
200° C
8 minutes
Pikeperch fi let
200° C
10 minutes
Whole trout
200° C
190° C
18 minutes
10 minutes
Summary of Contents for GR4NE
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