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Fisher & Paykel Product Help

Description of functions

Details many of the functions as well as steam/cook times, temperature, and preparation required per food type.

Functions Temperature °C

Cooking

Examples of cooking

 100

Steaming most often used 

Vegetables and meat 

 85

For cooking fragile foodstuffs 

Fragile whole fish (trout) 

 75

Cooking fragile fish 

Sardine, red mullet fillets 

 90

 95

For cooking fragile foodstuffs, fruit, stewed fruit 

Baked eggs; keeps stuffed tomatoes in shape. Ramekins, custard, etc. 

Terrines, poultry pâté. Heating up ready meals 

 80

Gentle heating 

Melting chocolate, butter.
Fruit just warm to be eaten immediately 

 55

 60

Slow defrosting without risk of cooking 

Defrosting fish fillets before coating with breadcrumbs. 

Red fruits that have to kept cold (for tarts and coulis) 

Defrosting meat before grilling (e.g.: sausages) 

Vegetables 

Food Any Quality  Time  ºC Preparation  Comments 

Artichokes (small) 

40 to 45 min 100

placed upside down on the plate 

 

 

 

 

 

 

 

 

 

 

These times depend on the nature, thickness and freshness of the vegetables. Follow the instructions shown in the “preparation” column.

 

 

 

 

 

 

 

 

 

 


The cooking time is the same irrespective of the quantity to be cooked. E.g.:1 or 4 artichokes — same cooking time.

 

 

To control the level of cooking, pierce the thickest part of the vegetable, if it is cooked there will be no resistance.

Asparagus 

35 to 40 min 100

Reduce time for tips only 

Broccoli 

18 min  100

florets 

Carrots 

20 to 22 min  100

thinly sliced 

Celeriac 

25 to 30 min  100

thinly cut 

Pumpkin 

15 to 20 min  100

diced 

Mushrooms 

15 min  100

thinly sliced 

Cabbage family 

30 to 35 min 

 

 

100

 

 

 

Brussels sprouts 

22 min 

Cauliflower florets 

30 to 35 min 

Cabbage shredded 

Courgettes

10 to 15 min 100 sliced 

Crosnes 

20 min  100  

Spinach 

20 min 

100

(fresh) stir during cooking 

35 min

(frozen) stir during cooking 

Chicory 

30 min  100 Trunk Removed and cut in 2 

Fennel 

22 min  100 lengthwise cut in 2 

Green beans 

30 to 35 min     

Turnip 

15 to 20 min  100 diced 

Peas fresh 

20 to 25 min  100  

Leeks 

25 min  100 cut in 2 

Potatoes 

25 min 

100

sliced 
40 to 45 min  whole 

Shellfish 

Food Any Quality Time ºC Preparation Comments
Coquilles St Jacques 10 to 12 min  90  With flavourings

Lay crabs, etc. on a bed of algae.

Musseld/ Winkles 20 to 25 min  95  With flavourings
Crab/ Crayfish 25 min  95   
Lobster  30 to 35 min  95  Depends on weight 
Scampi  12 to 15 min  90   

Fruit

Food Any Quality Time ºC Preparation Comments
Apples/ peaches/ pears  10 to 15 min  90  whole, peeled 

 

Time depends on ripeness.

Stewed  25 min  95  fruit sliced in 
Creamed  10 min  90  ramekins 

Fish 

Food Any Quality  Time  ºC Preparation  Comments 
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 (1 kg)  20 to 25 min  100  whole (200 g) 13 to 15 min.

Meat 

Food Any Quality Time ºC Preparation Comments
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   
Poultry (Paupiettes) 25 min  95  Roast turkey: 50-60 min.
Sausages  20 min  90  Morteau sausage 400g
Puddings  10 to 15 min  90   

Eggs

Food Any Quality Time ºC Preparation Comments

Use very fresh eggs stored at room temperature.

7 min.  100 Boiled: placed directly on rack.

 

 

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.

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 

Food Any Quality Time ºC Preparation Comments
Rice pudding 30 min.  100 100 g washed rice - 20 cl milk - 2 dessertspoons sugar 200 g (1/4 litre water)

Fluff up with a fork at the end of cooking.

Semolina 20 min.  100
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