Cuisinart GR4NE Instructions page 16

Saddle of hare
Poultry breast
Chicken thighs
Chicken brochette
Bacon rashers
Frogs' legs
FISH
Filet of sole
Filet of turbot
Whole sardine
Thickly-cut salmon steak
Small shrimps
Tuna steak
Whole mullet
Filet of St-Pierre
Filet of monkfi sh
Scallops
White calamari
Large prawns
Whole fi sh
Sea bass fi let
Pikeperch fi let
Whole trout
16
SELECTION METHOD OR TEMPERATURE
150° C
190° C
190° C
190° C
200° C
200° C
230° C
220° C
200° C
200° C
180° C
200° C
200° C
190° C
200° C
200° C
200° C
190° C
200° C
230° C
220° C
200° C
190° C
200° C
200° C
200° C
190° C
18 minutes
5 minutes
15 minutes
4 minutes
2 minutes
6 minutes
4 minutes
COOKING TIME
5 to 6 minutes
10 minutes
6 minutes
12 minutes
5 minutes
10 minutes
5 minutes
12 minutes
6 minutes
7 minutes
5 minutes
4 minutes
2 minutes
6 minutes
6 minutes
15 to 20 minutes
8 minutes
10 minutes
18 minutes
10 minutes