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Les langues disponibles
Les langues disponibles
With practice you will get to know the temperatures that are best suited to the foods
being cooked, according to their thickness, texture and your taste.
The temperatures and times below are provided as a guide only.
Fish kebabs
King prawns
Scallops
Salmon
Monkfish/cod cheek
Coquilles St Jacques
Cuttlefish, squid, octopus
Rare T-bone steak
Medium T-bone steak
Rare steak
Medium steak
Shredded pork or veal
Shredded rabbit or
chicken
Duck fillets
Duck breasts
Beef kebabs
Lamb chops or kebabs
Mushrooms / Onions /
Courgettes / Carrots /
Tomatoes / Vegetable
kebabs / Peppers, etc.
Bananas / Apples / Pears
/ Peaches / Oranges /
Pineapples, etc.
Food
Cooking temperature
160 °C
160 °C
160 °C
160 °C
180 °C
160 °C
220 °C
250 °C
220 °C
250 °C
220 °C
220 °C
200 °C
220 °C
240 °C then 200 °C
240 °C
240 °C
- 18 -
Cooking time
15 min
15 min
15 min
15 min
15 min
15 min
15 min
about 5 min on each side
about 15 min on each side
about 1 min on each side
about 3 min on each side
20 min
30 min
1 to 3 min on each side
10 min on the skin side, then
5 min on the other side
5 to 10 min
5 to 10 min
150 °C
150 °C
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