20
5 / OVEN COOKING CHART
EN
FOOD
whatever the quantity
TIMES
°C
PREPARATIONS
NOTES
VEGET
ABLES
Artichokes
(small)
40 to 45 min.
100
Placed upside down in the dish
• These times
depend on the
type, size and
freshness of
the vegetables.
Follow the
indications that
appear in the
“Preparations”
column.
• The cooking
time remains
the same
regardless of
the quantity to
be cooked.
Example:
1 or 4
artichokes
require the
same cooking
time.
• To check the
level of
cooking, insert
the tip of a
knife into the
thickest part of
the vegetable;
if it is cooked
there should
be no
resistance.
Asparagus
35 to 40 min.
100
For tips only, decrease cooking
time
Broccoli
18 min.
100
In small bunches
Carrots
20 to 22 min.
100
In thin, round slices
Celeriac
25 to 30 min.
100
In thin slices
Pumpkin
15 to 20 min.
100
In cubes
Mushrooms
15 min.
100
In thin strips
Cabbage
30 to 35 min.
22 min.
30 to 35 min.
100
Brussels sprouts
Cauliflower in small bunches
Green, chopped
Courgettes
10 to 15 min.
100
In round slices
Chinese artichokes
20 min.
100
Spinach
20 min.
35 min.
100
(fresh) stir while cooking
(frozen) ”
”
Endives
30 min.
100
Core removed, cut in half
lengthwise
Fennel
22 min.
100
Cut in half
Green beans
30 to 35 min.
100
Turnips
15 to 20 min.
100
In cubes
Fresh peas
20 to 25 min.
100
/
Leeks
25 min.
100
Cut in half
Potatoes
25 min.
40 to 45 min.
100
Cut in round slices
Whole
SHELLFISH
CRUS
T
A
CEANS
Scallops
10 to 12 min.
90
With seasoning
• Place the
scallops on the
grid of the
glass dish, add
aromatic herbs.
• Place the
shell fish on a
bed of
seaweed.
Mussels/periwinkles
20 to 25 min.
95
With seasoning
Crabs/hermit crabs
25 min.
95
/
Lobsters
30 to 35 min.
95
Depending on weight
Langoustines
12 to 15 min.
90
/
FRUIT
S
PUDDIN
GS
Apples/pears/
peaches
10 to 15 min.
90
Whole, peeled
• Times
depend on
ripeness.
Compote
25 min.
95
Fruit in strips
Custard creams
10 min.
90
In ramekins
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