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Cooking table
Food
Any quantity
Time °C Preparation Comments
Fish
Pike 25 to 30 min 85 whole (1 kg)
*Steaks: Round pieces
of fish 2 to 3 cm thick
(180/200g) per person.
Buy the freshest
produce.
Place whole fish on
the dish or on a bed
of bayleaves, fennel or
another aromatic herb.
At the end of cooking,
remove the skin, which
will come away very
easily.
Cod/Hake 13 to 15 min 85 steaks (180 g)*
Bream 20 to 25 min 85 whole (1 kg)
Haddock 15 min 75 fillets
Herring 20 min 85 whole (200 g)
Pollock
(black and yellow)
15 to 20 min 85 steaks (180 g)
Monkfish 15 min 80 depends on thickness
Mackerel 20 min 85 whole (250 g)
Whiting 15 min 75 fillets
Skate 25 to 30 min 80
Red mullet 15 min 80 whole (200 g)
Mullet/Sole 10 min 75 fillets
Dogfish 20 min. 85
6 large pieces
(6 to 10 cm long)
Salmon 15 to 20 min 85 steaks (180/200 g)
Tuna 20 to 25 min 100 steaks (180/200 g)
Trout whole (1kg) 20 to 25 min 100
whole (200 g)
13 to 15 min.
Meat
Beef 15 to 30 min 100 Roast 800 g : 55 to 60 min.
Then brown using
another dish.
Pork (medallions) 25 min 100 Chicken legs: 35 to 40 min.
Poultry
(white) 20 to 25 min 100
(Paupiettes) 25 min 95 Roast turkey: 50-60 min.
Sausages 20 min 90 Morteau sausage 400 g
Puddings 10 to 15 min 90
Eggs
Use very fresh eggs
stored at room
temperature.
7 min. 100 Boiled: placed directly on rack.
8 min. 100 Soft: placed directly on rack.
10 to 12 min. 100 Hard
5 to 6 min. 100
Poached: break onto an individual plate, place on
rack and cover with cling film.
90 Baked
Rice, Pasta, Semolina
Place directly in a dish, cover with water or milk. Steam is not enough to saturate these foodstuffs that
swell. Place a sheet of foil over the dish to avoid drops of water falling down.
Rice pudding 30 min. 100
100 g washed rice - 20
cl milk - 2 dessertspoons
sugar 200 g (/ litre water)
Fluff up with a fork at
the end of cooking.
Semolina 20 min. 100