21
Cooking table
Food
Any quantity
Time
°C
Preparation
Comments
Fish
Pike
25 to 30 min
85
whole (1 kg)
*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 aromatic herb.
At the end of cooking,
remove the skin, which
will come away very
easily.
Cod/Hake
13 to 15 min
85
steaks (180 g)*
Bream
20 to 25 min
85
whole (1 kg)
Haddock
15 min
75
fillets
Herring
20 min
85
whole (200 g)
Pollock
(black and yellow)
15 to 20 min
85
steaks (180 g)
Monkfish
15 min
80
depends on thickness
Mackerel
20 min
85
whole (250 g)
Whiting
15 min
75
fillets
Skate
25 to 30 min
80
Red mullet
15 min
80
whole (200 g)
Mullet/Sole
10 min
75
fillets
Dogfish
20 min.
85
6 large pieces
(6 to 10 cm long)
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 (200 g)
13 to 15 min.
Mea
t
Beef
15 to 30 min
100
Roast 800 g : 55 to 60 min.
Then brown using
another dish.
Pork (medallions)
25 min
100
Chicken legs: 35 to 40 min.
Poultry
(white)
20 to 25 min
100
(Paupiettes)
25 min
95
Roast turkey: 50-60 min.
Sausages
20 min
90
Morteau sausage 400 g
Puddings
10 to 15 min
90
E
ggs
Use very fresh eggs
stored at room
temperature.
7 min.
100
Boiled: placed directly on rack.
8 min.
100
Soft: placed directly on rack.
10 to 12 min.
100
Hard
5 to 6 min.
100
Poached: break onto an individual plate, place on
rack and cover with cling film.
90
Baked
R
ic
e
, P
asta, S
emolina
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
30 min.
100
100 g washed rice - 20
cl milk - 2 dessertspoons
sugar 200 g (/ litre water)
Fluff up with a fork at
the end of cooking.
Semolina
20 min.
100
