Atag SX3011C Mode D'emploi page 75

FOOD
TIMES
Whatever the quantity
Northern pike
25 to 30 min.
Cod
13 to 15 min.
Sea bream
20 to 25 min.
Haddock
15 min.
Herring
20 min.
Pollack/
15 to 20 min.
black cod
Monkfish
15 min.
Mackerel
20 min.
Atlantic cod
15 min.
Skate
25 to 30 min.
Red mullet
15 min.
Red mullet/Sole
10 min.
Spotted dogfish
20 min.
Salmon
15 to 20 min.
Tuna
20 to 25 min.
Trout
,
20 to 25 min.
whole (1 kg)
Beef
15 to 30 min.
25 min.
Pork (filet mignon)
20 to 25 min.
Poultry
(breasts, filets)
(stuffed)
25 min.
Sausages
20 min.
Boudins
10 to 15 min.
Start with very
fresh eggs
10 to 12 min.
kept at room
5 to 6 min.
temperature
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
30 min.
Farina
20 min.
°C PREPARATIONS
85
85
85
75
85
85
depending on thickness
80
85
75
80
80
75
85
(6 to 10 cm in length)
85
steaks (180/200 g)
steaks (180/200 g)
100
100
100
Roast 800 g: 55 to 60 min.
100
Chicken thighs: 35 to 40 min.
100
Roast turkey: 50 to 60 min.
95
90
90
Soft-boiled: placed directly on the grid.
7 min.
100
8 min. Medium-boiled: placed directly on the grid.
100
Hard-boiled
100
Fried: broken in an individual dish placed on
100
the grid and covered with cooking wrap.
Poached: See detailed recipes.
90
100 g rinsed rice - 20 cl
100
100
200 g (1/4 litre water)
cooking chart
whole (1 kg) • *Steaks:
Round slices of
steaks (180 g)*
fish of 2 to 3 cm
whole (1kg)
in thickness
(180/200g) per
filets
person.
whole (200 g)
• Insist on very
fresh products.
steaks (180 g)
• Place whole
fish in the dish
as is or on bay
leaves, fennel or
whole (250 g)
other aromatic
filets
herbs.
• As soon as
cooking is
whole (200 g)
complete,
remove the skin,
filets
which will
thick steaks
detach easily.
whole (200 g)
13 to 15 min.
• Then brown
under the grill
in another
dish.*
400 g piece
• Fluff with a fork
milk - 2 T. sugar when cooking is
complete.
NOTES
GB 17