Gorenje GCS131B, Руководство пользователя

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COOKING CHART
GB 19
Food whatever the
quantity
Times °C Preparations Notes
Fruits,
puddings
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
Fish
Northern pike 25 to 30 min. 85 Whole (1 kg)
• *Steaks: round
slices of fish of 2 to
3 cm in thickness
(180/200 g) per
person.
• Use only very fresh
products.
• Place whole fish in
the dish as is or on
bay leaves, fennel
or other aromatic
herbs.
• As soon as cooking
is complete, remove
the skin, which will
detach easily.
Cod/hake 13 to 15 min. 85 Steaks (180 g)*
Sea bream 20 to 25 min. 85 Whole (1 kg)
Haddock 15 min. 75 Filets
Herring 20 min. 85 Whole (200 g)
Pollack/black
cod
15 to 20 min. 85 Steaks (180 g)
Monkfish 15 min. 80 Depending on thickness
Mackerel 20 min. 85 Whole (250 g)
Atlantic cod 15 min. 75 Filets
Ray 25 to 30 min. 80
Red mullet 15 min. 80 Whole (200 g)
Red mullet/Sole 10 min. 75 Filets
Spotted dogfish 20 min. 85
Thick steaks
(6 to 10 cm in length)
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.
Meat
Beef 15 to 30 min. 100
Roast 800 g:
55 to 60 min.
• Then grill in the
oven or in a grill
pan.
Pork (tenderloin) 25 min. 100
Chicken thighs: 35 to 40 min.
Poultry (breast)
(stuffed)
20 to 25 min.
25 min.
100
Roast turkey:
50 to 60 min.
Sausages 20 min. 90 Morteau 400 g
Boudins 10 to 15 min. 90