19
5 / COOKING TABLE
EN
F
FO
OO
OD
D
Any quantity
T
TIIM
ME
E
°
°C
C
P
PR
RE
EP
PA
AR
RA
AT
TIIO
ON
N
C
CO
OM
MM
ME
EN
NT
TS
S
FF
IISS
HH
Pike
Cod/Hake
Bream
Haddock
Herring
Pollock
(black and yellow)
Monkfish
Mackerel
Whiting
Skate
Red mullet
Mullet/Sole
Dogfish
Salmon
Tuna
Trout
whole (1kg)
2
25
5 tto
o 3
30
0 m
miin
n
1
13
3 tto
o 1
15
5 m
miin
n..
2
20
0 tto
o 2
25
5 m
miin
n..
1
15
5 m
miin
n..
2
20
0 m
miin
n..
1
15
5 tto
o 2
20
0 m
miin
n..
1
15
5 m
miin
n..
2
20
0 m
miin
n..
1
15
5 m
miin
n..
2
25
5 tto
o 3
30
0 m
miin
n..
1
15
5 m
miin
n..
1
10
0 m
miin
n..
2
20
0 m
miin
n..
1
15
5 tto
o 2
20
0 m
miin
n..
2
20
0 tto
o 2
25
5 m
miin
n..
2
20
0 tto
o 2
25
5 m
miin
n..
8
85
5
8
85
5
8
85
5
7
75
5
8
85
5
8
85
5
8
80
0
8
85
5
7
75
5
8
80
0
8
80
0
7
75
5
8
85
5
8
85
5
1
10
00
0
1
10
00
0
whole (1 kg)
steaks (180 g)*
whole (1 kg)
fillets
whole (200 g)
steaks (180 g)
depends on thickness
whole (250 g)
fillets
whole (200 g)
fillets
6 large pieces
(6 to 10 cm long)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 min.
• *Steaks: Round
pieces of fish 2 to
3 cm thick
(180/200g) per
person.
• Buy the freshest
produce.
• Place whole fish
on the dish or on
a bed of
bayleaves, fennel
or another aromati
herb.
• At the end of
cooking, remove
the skin, which will
come away very
easily.
MM
EE
AA
TT
Beef
Pork (medallions)
Poultry
(white)
(Paupiettes)
Sausages
Puddings
1
15
5 tto
o 3
30
0 m
miin
n..
2
25
5 m
miin
n..
2
20
0 tto
o 2
25
5 m
miin
n..
2
25
5 m
miin
n..
2
20
0 m
miin
n..
1
10
0 tto
o 1
15
5 m
miin
n..
1
10
00
0
1
10
00
0
1
10
00
0
9
95
5
9
90
0
9
90
0
Roast 800 g : 55 to 60 min.
Chicken legs: 35 to 40 min.
Roast turkey: 50-60 min.
Morteau sausage 400 g
•Then brown
using another
dish.
EE
GG
GG
SS
Use very fresh
eggs stored at
room temperature.
7
7 m
miin
n..
8
8 m
miin
n..
1
10
0 tto
o 1
12
2 m
miin
n..
5
5 tto
o 6
6 m
miin
n..
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
9
90
0
Boiled: placed directly on grill.
Soft: placed directly on grill.
Hard
Poached: break onto an individual plate, place
on grill and cover with cling film.
Baked: see detailed recipes.
RR
IICC
EE
,,
PP
AA
SS
TT
AA
SS
EE
MM
OO
LL
IINN
AA
Place directly in a dish, cover with water or milk. Steam is not enough to saturate these
foodstuffs that swell. Place a sheet of foil over the dish to avoid drops of water falling
down.
Rice pudding
Semolina
3
30
0 m
miin
n..
2
20
0 m
miin
n..
1
10
00
0
1
10
00
0
100 g washed rice - 20 cl
milk - 2 dessertspoons
sugar 200 g (1/4 litre
water)
• Fluff up with a
fork at the end of
cooking.
Содержание 6HV-585A TC X
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