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99634024_A_ML.qxp
14/09/2006
FOOD
Whatever the quantity
Artichokes
40 to 45 min.
(small)
Asparagus
35 to 40 min.
Broccoli
18 min.
Carrots
20 to 22 min.
Celery root
25 to 30 min.
Pumpkin
15 to 20 min.
Mushrooms
15 min.
30 to 35 min.
Cauliflower
22 min.
30 to 35 min.
Courgettes
10 to 15 min.
Chinese
20 min.
artichokes
20 min.
Spinach
Endives
30 min.
Fennel
22 min.
Green
30 to 35 min.
beans
15 to 20 min.
Turnips
Fresh
20 to 25 min.
peas
Leeks
25 min.
25 min.
Potatoes
40 to 45 min.
Sea scallops
10 to 12 min.
Mussels/
20 to 25 min.
periwinkles
Crabs
25 min.
Lobsters
30 to 35 min.
Langoustines
12 to 15 min.
Apples/pears/
10 to 15 min.
peaches
Compote
25 min.
Puddings
10 min.
14:21
Page 39
Cooking chart
°C
TIMES
PREPARATIONS
100
Placed upside down in the dish
For tips decrease cooking time
100
in small bunches
100
in thin, round slices
100
in thin slices
100
100
in thin strips
100
Brussels sprouts
100
cauliflower in small bunches
chopped green cabbage
in round slices
100
100
(fresh) stir while cooking
100
(frozen)
35 min
core removed,
100
cut in half lengthwise
100
100
100
100
100
100
cut in round slices
90
with seasoning
95
with seasoning
95
depending on weight
95
90
whole, peeled
90
fruit in strips
95
in ramekins
90
NOTES
• These times
are a function of
the type, size
and freshness of
the vegetables.
Follow the indi-
cations
appear in the
in cubes
"Preparations"
column.
• The
cooking
time remains the
same regardless
of the quantity
to be cooked.
Example:
1 or 4 artichokes
require the same
"
"
cooking time.
• To check done-
ness, stick the
cut in half
tip of a knife into
the thickest part
of the vegetable;
in cubes
there will be no
resistance if the
/
food is cooked.
cut in half
• Place the scal-
lops on the grid of
the glass dish,
add
aromatic
/
herbs.
• Place the crus-
taceans on a bed
of seaweed.
/
• Times depend
on ripeness.
EN
that
39
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