18
C
ooking table
T
errines, egg custards
FOOD
PREPARATION
COOKING TIME
Vegetable terrine
A one litre mould
25-30
minutes
Meat terrine A one litre mould 35-45 minutes
Sausage meat terrine A one litre mould
35-40
minutes
Fish terrine
A one litre mould
25-35
minutes
Sweet egg custard
1 litre
25-30
minutes
200 ml
15
minutes
Spicy egg custard
200 ml
15
minutes
Soft
boiled egg Soft 10-12 minutes
Hard boiled eggs Hard 12 minutes
M
eats and fish
Important
: Watch over the cooking of meat and fish, given that the indicated
cooking times vary according to the thickness of the piece of meat and/or fish, as well
as the desired cooking level. Over-cooking can lead to the quality of the dish being
reduced, unlike when cooking vegetables.
FOOD PREPARATION COOKING TIME
Chicken fillet Fairly large, 18-20 minutes
strips, cubes 10-12 minutes
Pork or veal fillet
Medallions, for approx 60g
12-15
minutes
Veal fillet
Pieces, 500g approx
25-30
minutes
Beef fillet
Medallions, for approx 100g
12-15
minutes
Pieces, approx 500g
10
minutes
Lamb saddle fillet
Pieces, approx 150g
12-15
minutes
Fish
Fillets, slices, small rolls for
approx 150g
10-12
minutes
Pieces approx 300g
15-18
minutes
Pieces approx 600g
20
minutes
Pieces approx 1 to 1
.
2 kg 20-30 minutes
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