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)

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
Spinach	35 min	100	(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
Potatoes	40 to 45 min	100	whole

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

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

Food Any Quality

Time

ºC

Preparation

Comments

Apples/ peaches/ pears

10 to 15 min

whole, peeled

Time depends on ripeness.

Stewed

25 min

fruit sliced in

Creamed

10 min

ramekins

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.

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

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

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		Fluff up with a fork at the end of cooking.