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EN
5 / OVEN COOKING CHART
Pike
Cod/hake
Sea bream
Haddock
Herring
Pollack/
coley
Monkfish
Mackerel
Whiting/Cod
Skate
• *Steaks: round
slices of fish of 2
to 3 cm in
thickness
(180/200g) per
person.
• Insist on very
fresh produce.
• Place whole
fish in the dish as
they are or on
bay leaves, fennel
or other aromatic
herbs.
• As soon as
cooking is
complete, remove
the skin, which
will come away
easily.
Red mullet
Red mullet/Sole
Rock salmon
Salmon
Tuna
Trout
Whole (1 kg)
2255 ttoo 3300 mmiinn..
1133 ttoo 1155 mmiinn..
2200 ttoo 2255 mmiinn..
1155 mmiinn..
2200 mmiinn..
1155 ttoo 2200 mmiinn..
1155 mmiinn..
2200 mmiinn..
1155 mmiinn..
2255 ttoo 3300 mmiinn..
1155 mmiinn..
1100 mmiinn..
2200 mmiinn..
1155 ttoo 2200 mmiinn..
2200 ttoo 2255 mmiinn..
2200 ttoo 2255 mmiinn..
whole (1 kg)
steaks (180 g)*
whole (1 kg)
fillets
whole (200 g)
steaks (180 g)
whole (250 g)
depending on thickness
fillets
whole (200 g)
fillets
Thick steaks
(6 to 10 cm in length)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 mins.
Beef
Pork
(tenderloin)
Poultry
(breast)
(stuffed)
Sausages
1155 ttoo 3300 mmiinn..
2255 mmiinn..
2200 ttoo 2255 mmiinn..
2255 mmiinn..
2200 mmiinn..
Roast 800 g.:
55 to 60 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 -60 min.
Morteau 400 g
• Then brown
under the grill in
another dish.
MMEEAATT
Black/white pudding
1100 ttoo 1155 mmiinn..
• Fluff with a fork
when cooking is
complete.
RRIICCEE,, PPAASSTTAA
SSEEMMOOLLIINNAA
Rice pudding
3300 mmiinn..
100 g rinsed rice - 20 cl milk
- 2 dessertspoons sugar
Semolina
2200 mmiinn..
200 gr (1/4 litre water)
Place directly in a dish then cover with water or milk. The steam is not sufficient to
saturate these inflating foods. Place a sheet of aluminium foil on the dish to prevent
water droplets from falling in.
77 mmiinn..
55 ttoo 66 mmiinn..
88 mmiinn..
Boiled: placed directly on the rack.
Sof
t-boiled: placed directly on the rack.
Sunn
y side up: broken into an individual dish
placed on the rack and covered with cooking film.
Start with very
fresh eggs kept
at room
temperature
1100 ttoo 1122 mmiinn..
Hard-boiled
TTIIMMEESS
PPRREEPPAARRAATTIIOONNSS
NNOOTTEESS
FFOOOODD
Whatever the quantity
°°CC
FFIISSHH
8855
7755
8855
8855
8800
8855
7755
8800
8800
7755
8855
8855
8855
8855
110000
110000
110000
110000
110000
9955
9900
9900
EEGGGGSS
110000
110000
110000
110000
Cocotte: see detailed recipes.
110000
9900
110000
22


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