Fagor 6HV 585A TCX Manual De Utilización página 79

5 / COOKING TABLE
F F O O O O D D
Any quantity
Pike
Cod/Hake
Bream
Haddock
Herring
Pollock
(black and yellow)
Monkfish
Mackerel
Whiting
Skate
Red mullet
Mullet/Sole
Dogfish
Salmon
Tuna
Trout
whole (1kg)
Beef
Pork (medallions)
Poultry
(white)
(Paupiettes)
Sausages
Puddings
Use very fresh
eggs stored at
room temperature.
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.
Rice pudding
Semolina
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T T I I M M E E ° ° C C
2 2 5 5 t t o o 3 3 0 0 m m i i n n 8 8 5 5
1 1 3 3 t t o o 1 1 5 5 m m i i n n . . 8 8 5 5
2 2 0 0 t t o o 2 2 5 5 m m i i n n . . 8 8 5 5
1 1 5 5 m m i i n n . . 7 7 5 5
2 2 0 0 m m i i n n . . 8 8 5 5
1 1 5 5 t t o o 2 2 0 0 m m i i n n . . 8 8 5 5
1 1 5 5 m m i i n n . .
8 8 0 0
2 2 0 0 m m i i n n . .
8 8 5 5
1 1 5 5 m m i i n n . .
7 7 5 5
2 2 5 5 t t o o 3 3 0 0 m m i i n n . .
8 8 0 0
1 1 5 5 m m i i n n . .
8 8 0 0
1 1 0 0 m m i i n n . .
7 7 5 5
8 8 5 5
2 2 0 0 m m i i n n . .
1 1 5 5 t t o o 2 2 0 0 m m i i n n . .
8 8 5 5
2 2 0 0 t t o o 2 2 5 5 m m i i n n . .
1 1 0 0 0 0
2 2 0 0 t t o o 2 2 5 5 m m i i n n . .
1 1 0 0 0 0
1 1 0 0 0 0
1 1 5 5 t t o o 3 3 0 0 m m i i n n . .
1 1 0 0 0 0
2 2 5 5 m m i i n n . .
2 2 0 0 t t o o 2 2 5 5 m m i i n n . .
1 1 0 0 0 0
2 2 5 5 m m i i n n . .
9 9 5 5
2 2 0 0 m m i i n n . . 9 9 0 0
1 1 0 0 t t o o 1 1 5 5 m m i i n n . .
9 9 0 0
1 1 0 0 0 0
7 7 m m i i n n . .
8 8 m m i i n n . .
1 1 0 0 0 0
1 1 0 0 t t o o 1 1 2 2 m m i i n n . .
1 1 0 0 0 0
5 5 t t o o 6 6 m m i i n n . .
1 1 0 0 0 0
9 9 0 0
3 3 0 0 m m i i n n . .
1 1 0 0 0 0
2 2 0 0 m m i i n n . .
1 1 0 0 0 0
19
P P R R E E P P A A R R A A T T I I O O N N
whole (1 kg)
steaks (180 g)*
whole (1 kg)
fillets
whole (200 g)
steaks (180 g)
depends on thickness
whole (250 g)
fillets
whole (200 g)
fillets
6 large pieces
(6 to 10 cm long)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 min.
Roast 800 g : 55 to 60 min.
Chicken legs: 35 to 40 min.
Roast turkey: 50-60 min.
Morteau sausage 400 g
Boiled: placed directly on grill.
Soft: placed directly on grill.
Hard
Poached: break onto an individual plate, place
on grill and cover with cling film.
Baked: see detailed recipes.
100 g washed rice - 20 cl
milk - 2 dessertspoons
sugar 200 g (1/4 litre
water)
EN
C C O O M M M M E E N N T T S S
• *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 aromati
herb.
• At the end of
cooking, remove
the skin, which will
come away very
easily.
•Then brown
using another
dish.
• Fluff up with a
fork at the end of
cooking.