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99634024_A_ML.qxp
14/09/2006
FOOD
Whatever the quantity
Northern pike
Cod
Sea bream
Haddock
Herring
Pollack/
black cod
Monkfish
Mackerel
Atlantic cod
Skate
Red mullet
Red mullet/Sole
Spotted dogfish
Salmon
Tuna
Trout
,
whole (1 kg)
Beef
Pork (filet mignon)
Poultry
(breasts, filets)
(stuffed)
Sausages
Boudins
Start with very
fresh eggs kept
at room tem-
perature
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
Farina
40
14:21
Page 40
Cooking chart
°C
PREPARATIONS
TIMES
25 to 30 min.
85
steaks (180 g)*
13 to 15 min.
85
85
20 to 25 min.
15 min.
75
20 min.
85
15 to 20 min.
85
depending on thickness
15 min.
80
85
20 min.
15 min.
75
25 to 30 min.
80
15 min.
80
10 min.
75
20 min.
85
(6 to 10 cm in length)
85
15 to 20 min.
steaks (180/200 g)
steaks (180/200 g)
20 to 25 min.
100
100
20 to 25 min.
100
15 to 30 min.
Roast 800 g: 55 to 60 min.
25 min.
100
Chicken thighs: 35 to 40 min.
20 to 25 min.
100
25 min.
Roast turkey: 50 to 60 min.
95
20 min.
90
90
10 to 15 min.
7 min.
Soft-boiled: placed directly on the grid.
100
8 min.
Medium-boiled: placed directly on the grid.
100
Hard-boiled
10 to 12 min.
100
Fried: broken in an individual dish placed on
5 to 6 min.
100
the grid and covered with cooking wrap.
Poached: See detailed recipes.
90
100 g rinsed rice - 20 cl
100
30 min.
100
20 min.
200 g (1/4 litre water)
NOTES
• *Steaks: Round
whole (1 kg)
slices of fish of 2
to 3 cm in thick-
whole (1kg)
ness (180/200g)
per person.
filets
• Insist on very
whole (200 g)
fresh products.
•
Place
steaks (180 g)
fish in the dish as
is or on bay lea-
ves, fennel or
other
aromatic
whole (250 g)
herbs.
filets
• As
soon
cooking is com-
plete,
whole (200 g)
the skin, which
will detach easily.
filets
thick steaks
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.
whole
as
remove
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