Cooking Chart - Ariston Hotpoint Instructions For Use Manual

Cooking chart

Food
Artichokes (small)
Asparagus
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
Cauliflower
Courgettes
Spinach
Chicory
Fennel
Green beans
Turnips
Fresh peas
Leeks
Potatoes
Scallops
Mussels/whelks
Crabs
Lobsters
Apples/peaches/pears
Compote
Cream desserts
Cod/hake
Sea bream
Herring
Coley, pollack
Monkfish
Mackerel
Whiting/Cod
Skate
Red mullet
Rock salmon
Salmon
Bottom heating
Tuna
Whole trout (1 kg)
Beef
Pork (tenderloin)
Poultry (breast)
(stuffed)
Sausages
Start with very fresh eggs
kept at room temperature.
Rice, pasta, semolina
Rice pudding
Semolina
°C Time
40 to 45 min.
100
100 35 to 40 min.
100 18 min.
100 20 to 22 min.
25 to 30 min.
100
15 to 20 min.
100
100 15 min.
100 30 to 35 min.
30 to 35 min.
100
10 to 15 min.
100
100 20 min.
100 35 min
100 30 min.
100 22 min.
100 30 to 35 min
100 15 to 20 min.
20 -25 min.
100
100 25 min.
100 25 min.
100 40 to 45 min.
10 to 12 min.
90
95 20 to 25 min.
95 25 min.
95 30 to 35 min.
90 10 to 15 min.
25 min.
95
90 10 min.
85 13 to 15 min.
85 20 to 25 min.
20 min.
85
15 to 20 min.
85
80 15 min.
85 20 min.
15 min.
75
25 to 30 min.
80
80 15 min.
85 20 min.
85 15 to 20 min.
10 to 12 min
75
100 20 to 25 min.
100 20 to 25 min.
100 15 to 30 min.
25 min.
100
100 20 to 25 min.
95 25 min.
90 20 min.
7 min.
100
Boiled: placed directly on the grid.
100 5 to 6 min. Sunny side up: broken in an individual dish placed on the shelf and covered
with cooking foil.
100 8 min.
Cocotte: see detailed recipes.
100 10 to 12 min.
Place directly in a dish then cover with water or milk. The steam is not sufficient to saturate these inflating
foods. Place a sheet of aluminium foil on the dish to prevent water droplets from falling on to the food.
100 30 min.
25 min.
100
Preparations
placed upside down in the dish
for tips only, decrease cooking time
in small bunches
in thin, round slices
in thin slices
in cubes
in thin strips
Brussels sprouts
Cauliflower in small florets
in round slices
(fresh) stir while cooking
(frozen) stir while cooking
core removed and cut
in two along the length
cut in half
in cubes
cut in half
cut in round slices
whole
with seasoning
with seasoning
depending on weight
whole, peeled
fruit in strips
in ramekins
steaks (180 g)*
whole (1 kg)
whole (200g)
steaks (180 g)
depending on thickness
whole (250g)
fillets
whole (200g)
thick steaks (6 to 10 cm in length)
steaks (180/200 g)
fillets
steaks (180/200 g)
whole (200 g) 13 to 15 min.
Roast 800 g.: 55 to 60 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 to 60 min.
Morteau sausage: 400 g
100 g rinsed rice - 20 cl milk
2 tablespoons sugar
200 g (¼ litre water)
Notes
• These times depend on the
type, size and freshness of
the vegetables. Follow the
indications that appear in
the "Preparations" column.
• The cooking time remains
the same regardless of the
quantity to be cooked. For
example : 1 or 4 artichokes
require the same cooking
time.
• To check the level of
cooking, insert the tip of a
knife into the thickest part
of the vegetable; if it is
cooked there should be no
resistance.
• Place the shellfish on the
grid of the glass dish, add
aromatic herbs.
• Place them on a bed of
seaweed.
• Times depend on ripeness.
• *Steaks: round slices of fish
of 2 to 3 cm in thickness
(180/200 g) per person.
• Insist on very fresh products.
• Place whole fish in the dish
as is or on bay leaves, fennel
or other aromatic herbs.
As soon as cooking is
complete, remove the skin,
which will detach easily.
• Then brown under the grill
in another dish.
• Fluff with a fork when
cooking is complete.
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