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99635821_ML_B.qxd
08/03/2005
VEGETABLES
Artichokes (small)
Asparagus
Broccoli
Carrots
Celery root
Pumpkin
Mushrooms
Puff pastry
Courgettes
Chinese artichokes
Spinach
Endives
Fennel
Green beans
Turnips
Fresh peas
Leeks
Potatoes
SHELLFISH
CRUSTACEANS
Sea scallops
Mussels/periwinkles
Crabs
Lobsters
Crayfish
FRUITS-
PUDDINGS
Apples/pears/
peaches
Compote
Puddings
24
14:11
Page 24
C
ooking chart
TIMES
PREPARATIONS
Regardless of quantity
40 to 45 min.
placed upside down in the dish
35 to 40 min.
for tips decrease cooking time
18 min.
in small bunches
20 to 22 min.
in thin, round slices
25 to 30 min.
in thin slices
15 to 20 min.
in cubes
15 min.
in thin strips
30 to 35 min.
Brussels sprouts
22 min.
Cauliflower in small bunches
30 to 35 min.
Chopped green cabbage
10 to 15 min.
in round slices
20 min.
20 min.
(fresh) stir while cooking
35 min
(frozen)
core removed, cut in half length-
30 min.
cut in half
22 min.
30 to 35 min.
15 to 20 min.
in cubes
20 to 25 min.
cut in half
25 min.
25 min.
cut in round slices
40 to 45 min.
TIMES
PREPARATIONS
10 to 12 min.
with seasoning
20 to 25 min.
with seasoning
25 min.
30 to 35 min.
depending on weight
12 to 15 min.
TIMES
PREPARATIONS
10 to 15 min.
whole, peeled
25 min.
fruit in strips
10 min.
in ramekins
NOTES
• These times are a
function of the
type, size and
freshness of the
vegetables. Follow
the indications that
appear in the
"Preparations" col-
umn.
• The cooking time
remains the same
regardless of the
quantity to be
cooked.
Example:
1 or 4 artichokes
"
"
require the same
cooking time.
wise
• To check if food
is cooked pierce
with the tip of a
knife. If there is no
resistance, the food
/
is cooked.
whole
NOTES
• Place the scallops
on the grid of the
glass dish, add aro-
matic herbs.
/
• Place the crus-
taceans on a bed
of seaweed.
/
NOTES
• Times depend on
ripeness.
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