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Cooking
16
Cooking Cooking
Potatoes
Fresh peas
Green beans
Artichokes
(small)
TIMES
Asparagus
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
Courgettes
Chinese artichokes
Spinach
Chicory
Fennel
Turnips
40 to 45 min.
35 to 40 min.
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
10 to 15 min.
20 min.
20 min.
35 min
30 min.
22 min.
30 to 35 min.
15 to 20 min.
20 to 25 min.
25 min.
40 to 45 min.
placed upside down in the dish
for tips only, decrease cooking time
in small bunches
in thin, round slices
in thin slices
in cubes
in round slices
core removed, cut in
half along the length
cut in half
in cubes
Leeks
25 min.
cut in half
cut into round slices
whole
• These times
depend on the
type, size and
freshness of
the vegetables.
Follow the indica-
tions that appear
in the “Prepara-
tions” column.
• To check
the degree of
cooking, insert
the tip of a knife
into the thickest
part of the
vegetable; if it
is cooked there
should be no
resistance.
(fresh) stir
while cooking (frozen)
/
Cabbage
30 to 35 min.
22 min.
30 to 35 min.
Brussels sprouts
Cauliower orettes
Green, chopped
in thin strips
VEGETABLES
PREPARATIONS
NOTES
Scallops
Mussels/
Whelks
Crabs
Lobsters
Langoustines
10 to 12 min.
20 to 25 min.
25 min.
30 to 35 min.
12 to 15 min.
with seasoning
with seasoning
/
depending on weight
/
• Place the scal-
lops on the rack
on the glass dish,
add herbs.
• Place the shell
sh on a bed of
seaweed.
SHELLFISH
CRUSTACEANS
Apples/
peaches/pears
Compote
Creams
10 to 15 min.
25 min.
10 min.
whole, peeled
fruit in strips
in ramekins
• Times depend
on ripeness.
FRUIT
PUDDINGS
FOOD
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
°C
90
95
95
95
90
90
95
90
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