99
Northern pike
Cod
Sea bream
Haddock
Herring
Pollack/
black cod
Monkfish
Mackerel
Atlantic cod
Skate
• *Steaks: Round
slices of fish of 2
to 3 cm in thick-
ness (180/200g)
per person.
• Insist on very
fresh products.
• Place whole
fish in the dish as
is or on bay lea-
ves, fennel or
other aromatic
herbs.
• As soon as
cooking is com-
plete, remove
the skin, which
will detach easily.
Red mullet
Red mullet/Sole
Spotted dogfish
Salmon
Tuna
Trout
,
whole (1 kg)
25 to 30 min.
13 to 15 min.
20 to 25 min.
15 min.
20 min.
15 to 20 min.
15 min.
20 min.
15 min.
25 to 30 min.
15 min.
10 min.
20 min.
15 to 20 min.
20 to 25 min.
20 to 25 min.
whole (1 kg)
steaks (180 g)*
whole (1kg)
filets
whole (200 g)
steaks (180 g)
whole (250 g)
depending on thickness
filets
whole (200 g)
filets
thick steaks
(6 to 10 cm in length)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 min.
Beef
Pork (filet mignon)
Poultry
(breasts, filets)
(stuffed)
Sausages
15 to 30 min.
25 min.
20 to 25 min.
25 min.
20 min.
Roast 800 g: 55 to 60 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 to 60 min.
400 g piece
• Then brown
under the grill
in another
dish.*
MEATS
• Fluff with a fork
when cooking is
complete.
RICE, PASTA,
FARINA
Rice pudding
30 min.
100 g rinsed rice - 20 cl
milk - 2 T. sugar
Farina
20 min.
200 g (1/4 litre water)
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.
7 min.
8 min.
Soft-boiled: placed directly on the grid.
Medium-boi
led: placed directly on the grid.
Start with very
fresh eggs kept
at room tem-
perature
10 to 12 min.
Hard-boiled
TIMES
PREPARATIONS
NOTES
FOOD
Whatever the quantity
°C
FISH
85 °
75 °
85 °
85 °
80 °
85 °
75 °
80 °
80 °
75 °
85 °
85 °
85 °
85 °
100 °
100 °
100 °
100 °
100 °
95 °
90 °
EGGS
100 °
100 °
Cooking chart
100 °
100 °
Poached: See detailed recipes.
100 °
90 °
GB
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