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With practice you will get to know the temperatures that are best suited to the foods
being cooked, according to their thickness, texture and your taste.
The temperatures and times below are provided as a guide only.
Food
Cooking temperature
Cooking time
FISH
AND S
EAF
OOD
Fish kebabs
160 °C
15 min
King prawns
160 °C
15 min
Scallops
160 °C
15 min
Salmon
160 °C
15 min
Monkfish/cod cheek
180 °C
15 min
Coquilles St Jacques
160 °C
15 min
Cuttlefish, squid, octopus
220 °C
15 min
ME
AT AND
POU
LTRY
Rare T-bone steak
250 °C
about 5 min on each side
Medium T-bone steak
220 °C
about 15 min on each side
Rare steak
250 °C
about 1 min on each side
Medium steak
220 °C
about 3 min on each side
Shredded pork or veal
220 °C
20 min
Shredded rabbit or
chicken
200 °C
30 min
Duck fillets
220 °C
1 to 3 min on each side
Duck breasts
240 °C then 200 °C
10 min on the skin side, then
5 min on the other side
Beef kebabs
240 °C
5 to 10 min
Lamb chops or kebabs
240 °C
5 to 10 min
VE
G
ETA
B
LES
Mushrooms / Onions /
Courgettes / Carrots /
Tomatoes / Vegetable
kebabs / Peppers, etc.
150 °C
FR
U
IT
Bananas / Apples / Pears
/ Peaches / Oranges /
Pineapples, etc.
150 °C
