Asko OS8440 Instructions For Use Manual page 18

Cooking times
FISH
Pike
Cod/hake
Sea bream
Haddock
Herring
Monkfish
Lotte
Mackerel
Whiting/cod
Skate
Mullet
Mullets
Dogfish
Salmon
Sole
Tuna
Whole trout (1kg)
MEATS/
EGGS
Beef
Pork (filet mignon)
Poultry (breast, fillet)
(Paupiettes)
Sausages
Black pudding
Eggs
eggs that are very fresh
and stored at room
temperature
RICE, PASTA
COUCOUS
Place directly in a dish, covered with water or milk. The steam is not sufficiently wet to saturate these foodstuffs
that swell. Place a sheet of aluminium foil over the dish to protect it from the droplets of water.
Rice pudding
Couscous
TIME
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.
10 to 12 min.
20 to 25 min.
whole (200g) 13 to 15 min.
20 to 25 min.
TIME
15 to 30 min.
Joint
25 min.
Chicken drumsticks
20 to 25 min.
25 min. Turkey roast joint : 50 to 60 min.
20 min.
10 to 15 min.
7 min. Boiled eggs : Place directly on the grill.
Fried eggs : broken in an individual dish on the grill and cover with
5 to 6 min.
cling film
Soft-boiled: Place directly on the grill.
8 min.
Hard
10 to 12 min.
TIME
100g of washed rice - 20 cl of milk - 2
30 min.
20 min.
PREPARATION
whole (1kg)
steaks (180g)*
whole (1kg)
fillets
whole (200g)
steaks (180 g)
according to thickness
whole (250g)
fillets
whole (200g)
fillets
thick slice (6 to 10 cm long)
steaks (180/200 g)
fillets
steaks (180/200 g)
PREPARATION
800 gr.: 55 to 60 min.
35 to 40 min.
:
Morteau 400 g piece
/ Cocotte see detailed recipes.
PREPARATION
dessertspoons of sugar
200g (1/4 litre of water)
REMARKS
• *Steaks :slices of fish 2
or 3 cm thick
(180/200g) per person.
• Always insist on very
f r e s h
products
• Place whole fish
directly into the dish or
on bay leaves, fennel or
other herbs.
• At the end of cooking,
remove the skin which
will come away easily.
REMARKS
• The brown under
grill in another dish.
REMARKS
•Separate grains with a
fork at the end of the
cooking.
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