Cooking Chart - SCHOLTES SST2 Mode D'emploi

Cooking chart

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