Cooking chart
13
GB
Food
°C
Time
Preparations
Notes
Artichokes (small)
100
40 to 45 mins
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.
For
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
100
35 to 40 mins
for tips only, decrease cooking time
Broccoli
100
18 mins
in small bunches
Carrots
100
20 to 22 mins
in thin, round slices
Celeriac
100
25 to 30 mins
in thin slices
Pumpkin
100
15 to 20 mins
in cubes
Mushrooms
100
15 mins
in thin strips
Cabbage
100
30 to 35 mins
Brussels sprouts
100
30 to 35 mins
Cauliflower in small bunches
Courgettes
100
10 to 15 mins
in round slices
Spinach
100
20 mins
(fresh) stir while cooking
100
35 mins
(frozen) stir while cooking
Endives
100
30 mins
core removed, cut in half lengthwise
Fennel
100
22 mins
cut in half
Green beans
100
30 to 35 mins
Turnips
100
15 to 20 mins
in cubes
Fresh peas
100
20-25 mins
Leeks
100
25 mins
cut in half
Potatoes
100
25 mins
cut in round slices
100
40 to 45 mins
whole
Sea scallops
90
10 to 12 mins
with seasoning
• Place the scallops on the
grid of the glass dish, add
aromatic herbs.
• Place the crustaceans on a
bed of seaweed.
Mussels/Periwinkles
95
20 to 25 mins
with seasoning
Crabs/Hermit crabs
95
25 mins
Lobsters
95
30 to 35 mins
depending on weight
Apples/peaches/pears
90
10 to 15 mins
whole, peeled
• Times depend on ripeness.
Compote
95
25 mins
fruit in strips
Custard creams
90
10 mins
in ramekins
Cod/hake
85
13 to 15 mins
steaks (180 g)*
• *Steaks: round slices of fish
of 2 to 3 cm in thickness
(180/200 g) per person.
• Insist on 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.
Sea bream
85
20 to 25 mins
whole (1 kg)
Herring
85
20 mins
whole (200 g)
Pollack/black cod
80
15 to 20 mins
steaks (180 g)
Monkfish
85
15 mins
depending on thickness
Mackerel
75
20 mins
whole (250 g)
Atlantic cod
80
15 mins
fillets
Ray
80
25 to 30 mins
Red mullet
85
15 mins
whole (200g)
Spotted dogfish
85
20 mins
thick steaks (6 to 10 cm in length)
Salmon
75
15 to 20 mins
steaks (180/200 g)
Sole
100
10 to 12 mins
fillets
Tuna
100
20 to 25 mins
steaks (180/200 g)
Whole trout (1kg)
100
20 to 25 mins
whole (200 g)
13 to 15 mins.
Beef
100
15 to 30 mins
Roast 800 g.:
55 to 60 mins
Chicken thighs:
35 to 40 mins
Roast turkey:
50 to 60 mins
• Then brown under the grill
in another dish.
Pork (tenderloin)
100
25 mins
Poultry (breast)
(stuffed)
100
20 to 25 mins
95
25 mins
Sausages
90
20 mins
Morteau:
400 g
Start with very fresh
eggs kept at room
temperature
100
7 mins
Boiled: placed directly on the grid.
Sunny side up: broken in an individual dish placed on the grid and covered
with cooking wrap.
Cocotte: see detailed recipes.
100
5 to 6 mins
100
8 mins
100
10 to 12 mins
Rice, pasta, semolina
Place directly in a dish then cover with water or milk. The steam is not enough to saturate these
inflating foods. Place a sheet of aluminium foil on the dish to prevent water droplets from falling in.
Rice pudding
100
30 mins
100 g rinsed rice - 20 cl milk
2 tablespoons sugar
• Fluff with a fork when
cooking is complete.
Semolina
100
25 mins
200 g (1/4 litre water)
