25
GB
• *Steaks: Round
slices of fish of 2 to
3 cm in thickness
(180/200g) per
person.
• Insist on very
fresh products.
• Place whole fish
in the dish as is or
on bay leaves, fen-
nel or other aro-
matic herbs.
• As soon as cook-
ing is complete,
remove the skin,
which will detach
easily.
• Then brown
under the grill in
another dish.
• Fluff with a fork
when cooking is
complete.
100 g rinsed rice - 20 cl milk -
2 T. sugar
200 g (1/4 litre water)
Rice pudding
Farina
Eggs
start with very
fresh eggs kept at
room temperature
Northern pike
Cod
Sea bream
Haddock
Herring
Pollack/black cod
Monkfish
Mackerel
Atlantic cod
Skate
Red mullet
Red mullet
Spotted dogfish
Salmon
Sole
Tuna
Trout,
whole (1 kg)
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.
20 to 25 min.
whole (1 kg)
steaks (180 g)*
whole (1kg)
filets
whole (200 g)
steaks (180 g)
depending on thickness
whole (250 g)
filets
whole (200 g)
filets
thick steaks (6 to 10 cm in length)
steaks (180/200 g)
filets
steaks (180/200 g)
whole (200 g) 13 to 15 min.
Beef
Pork (filet mignon)
Poultry
(breasts, filets)
(stuffed)
Sausages
Boudins
15 to 30 min.
25 min.
20 to 25 min.
25 min.
20 min.
10 to 15 min.
30 min.
20 min.
7 min.
5 to 6 min.
8 min.
10 to 12 min.
Roast 800 g: 55 to 60 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 to 60 min.
400 g piece
MEATS/
TIMES PREPARATIONS NOTES
EGGS
FISH TIMES PREPARATIONS NOTES
Soft-boiled: placed directly on the grid.
Fried: broken in an individual dish placed on the grid
and covered with cooking wrap.
Medium-boi
led: placed directly on the grid.
Hard-boiled / poached: see detailed recipes.
Place directly in a dish then cover with water or milk. The steam is not enough to saturate
these inflating foods. Place a sheet of aluminium foil on the dish to prevent water droplets
from falling in.
RICE, PASTA
TIMES PREPARATIONS NOTES
FARINA
