21
5 / OVEN COOKING CHART
EN
FOOD
whatever the quantity
TIMES
°C
PREPARATIONS
NOTES
FISH
Northern pike
25 to 30 min.
85
Whole (1 kg)
• *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.
Cod/hake
13 to 15 min.
85
Steaks (180 g)*
Sea bream
20 to 25 min.
85
Whole (1kg)
Haddock
15 min.
75
Filets
Herring
20 min.
85
Whole (200g)
Pollack/black cod
15 to 20 min.
85
Steaks (180 g)
Monkfish
15 min.
80
Depending on thickness
Mackerel
20 min.
85
Whole (250g)
Atlantic cod
15 min.
75
Filets
Ray
25 to 30 min.
80
Red mullet
15 min.
80
Whole (200g)
Red mullet/Sole
10 min.
75
Filets
Spotted dogfish
20 min.
85
Thick steaks
(6 to 10 cm in length)
Salmon
15 to 20 min.
85
Steaks (180/200 g)
Tuna
20 to 25 min.
100
Steaks (180/200 g)
Trout
Whole (1kg)
20 to 25 min.
100
Whole (200g)
13 to 15 min.
MEA
T
S
Beef
15 to 30 min.
100
Roast 800 g.: 55 to 60 min.
• Then brown
under the grill
in another dish.
Pork
(tenderloin)
25 min.
100
Chicken thighs: 35 to 40 min.
Poultry
(breast)
(stuffed)
20 to 25 min.
25 min.
100
95
Roast turkey: 50 -60 minutes.
Sausages
20 min.
90
Morteau 400 g
Boudins
10 to 15 min.
90
EGGS
Start with very fresh
eggs kept at room
temperature
7 min.
100
Boiled: placed directly on the grid.
8 min.
100
Softboiled: placed directly on the grid.
10 to 12 min.
100
Hard-boiled
5 to 6 min.
100
Sunny side up: broken in an individual dish
placed on the grid and covered with cooking
wrap.
90
Cocotte: See detailed recipes.
RICE, P
AS
T
A
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.
100
100 g rinsed rice - 20 cl milk -
2 dessertspoons sugar
• Fluff with a
fork when
cooking is
complete.
Semolina
20 min.
100
200 gr (1/4 litre water)
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