46
FRESH VEGETABLES
Artichoke
2 cm, cubes
5 cl
5
10
15
Cauliflower
2 cm, small rose
5 cl
5
15
20
Beans
4 cm, pieces
5 cl
5
15
20
Broccoli
2 cm, small rose
5 cl
5
10
15
Peas
whole
5 cl
5
5
10
Fennel
5 mm, strips
5 cl
5
5
10
Carrots
2 cm, cubes
5 cl
5
15
20
Kohlrabi
2 cm, cubes
5 cl
5
15
20
Pumpkin
2 cm, cubes
3 cl
5
15
20
Leek
2 cm, pieces
5 cl
5
15
20
Peppers
2 cm, cubes
3 cl
5
10
15
Salsify
4 cm, pieces
5 cl
5
10
15
Celery
2 cm, cubes
5 cl
5
15
20
White asparagus
whole
5 cl
3
7
10
Spinach
4 cm, pieces
2 cl
3
2
5
Tomatoes (seeded)
3 cm, pieces
3 cl
2
3
5
White chicory
halved lengthwise
5 cl
3
12
15
Mangetout (snow peas)
whole
3 cl
2
5
7
Onions
2 cm, pieces
3 cl
5
15
20
FRUIT
Apricots
– – 2 10 12
Apples
– – 2 15 17
Pears
– – 2 15 17
Cherries
– – 2 10 12
Prunes
– – 2 10 12
MEAT
Chicken breast
2/2
10
14
Roast beef
1 kg
–
2/2
60
64
Pork sirloin
–
–
2/2
50
54
Veal stew
1 kg
50 cl
10
80
90
Boiled beef
1 kg, covered
–
15
100
115
FRESH MUSHROOMS
Mushrooms (Champignons)
2 cm, pieces
–
1
2
3
Chanterelles
2 cm, pieces
3 cl
1
2
3
Boletus
2 cm, pieces
–
1
2
3
SIDE DISHES
Potatoes
2 cm, cubes
5 cl
15
10
25
Polenta
200 g 50 cl
5
15 20
Rice
200 g 35 cl
5
15 20
Risotto
200 g 50 cl
5
15 20
FISH
Fish fillets, thick firm fillets
–
1/1
3
5
(e.g. salmon, monkfish)
Blue trout
covered
100 cl
1
14
15
Mussels (scallops)
10 cl
2
3
5
SIZE,
TYPE OF CUT,
QUANTITY
LIQUID
QUANTITY
MINUTES
ON THE
HOT-
PLATE
MINUTES IN
THE HEAT-
RETAINING
BASE
TOTAL –
MINIMUM
COOKING
TIME
