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Food
Any quantity
Pike
Cod/Hake
Bream
Haddock
Herring
Pollock
(black and yellow)
Monkfish
Mackerel
Whiting
Skate
Red mullet
Mullet/Sole
Dogfish
Salmon
Tuna
Trout whole (1kg)
Beef
Pork (medallions)
(white)
Poultry
(Paupiettes)
Sausages
Puddings
Use very fresh eggs
stored at room
temperature.
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
Semolina
Time
°C
25 to 30 min
85
13 to 15 min
85
20 to 25 min
85
15 min
75
20 min
85
15 to 20 min
85
15 min
80
20 min
85
15 min
75
25 to 30 min
80
15 min
80
10 min
75
20 min.
85
15 to 20 min
85
20 to 25 min
100
20 to 25 min
100
15 to 30 min
100
25 min
100
20 to 25 min
100
25 min
95
20 min
90
10 to 15 min
90
7 min.
100
8 min.
100
10 to 12 min.
100
5 to 6 min.
100
90
30 min.
100
20 min.
100
Cooking table
Preparation
whole (1 kg)
steaks (180 g)*
whole (1 kg)
fillets
whole (200 g)
steaks (180 g)
depends on thickness
whole (250 g)
fillets
whole (200 g)
fillets
6 large pieces
(6 to 10 cm long)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 min.
Roast 800 g : 55 to 60 min.
Chicken legs: 35 to 40 min.
Roast turkey: 50-60 min.
Morteau sausage 400 g
Boiled: placed directly on rack.
Soft: placed directly on rack.
Hard
Poached: break onto an individual plate, place on
rack and cover with cling film.
Baked
100 g washed rice - 20
cl milk - 2 dessertspoons
sugar 200 g (/ litre water)
21
Comments
*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.
Then brown using
another dish.
Fluff up with a fork at
the end of cooking.
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