Description of functions
Functions Temperature °C |
Cooking |
Examples of cooking |
---|---|---|
![]() |
Steaming most often used |
Vegetables and meat |
![]() |
For cooking fragile foodstuffs |
Fragile whole fish (trout) |
![]() |
Cooking fragile fish |
Sardine, red mullet fillets |
|
For cooking fragile foodstuffs, fruit, stewed fruit |
Baked eggs; keeps stuffed tomatoes in shape. Ramekins, custard, etc. Terrines, poultry pâté. Heating up ready meals |
![]() |
Gentle heating |
Melting chocolate, butter. |
|
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.
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 |
|||
|
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 |