Cooking guidelines
Times are given as an indication only. They can be varied to suit quantities used and individual tastes.
Fish / Seafood
Food | Type | Quantity | Time | Comments | ||
|
|
|
|
|
| |
Shellfish | Fresh | 400 - 600g | 25 | - 30mins | Cooking is finishedif shells are open | |
|
| (13oz - 1lb 2oz) |
|
|
| |
|
|
|
|
|
|
|
Prawns | Fresh | 500g | (1lb 1oz) | 30 |
| |
|
|
|
|
|
|
|
Mussels | Fresh | 600g | (1lb 2oz) | 25 | - 30mins | Stir halfway through cooking |
|
|
|
|
|
| |
Saint- | Fresh | 500g | (1lb 1oz) | 10 - 15mins |
| |
Jacques |
|
|
|
|
|
|
|
|
|
|
|
| |
Lobster (tails) | Frozen | 3 pieces, 250g | 25 | - 30mins |
| |
|
| (9 oz) each |
|
|
| |
|
|
|
|
|
| |
Fish fillets | frozen | 400g | (13oz) | 5 - 10mins |
| |
| Fresh | 400g | (13oz) | 10 - 15mins |
| |
|
|
|
|
|
| |
Fish steak | Tuna | 400 - 600g | 25 | - 30mins |
| |
| Salmon | (13oz - 1lb 2oz) | 25 | - 30mins |
| |
|
| 400 - 600g |
|
|
| |
|
| (13oz - 1lb 2oz) |
|
|
| |
|
|
|
|
|
|
|
Meat / Poultry
Food | Type | Quantity | Time | Comments |
|
|
|
|
|
Chicken | Boneless fillets | 500g (1lb 1oz) | 15 - 20mins |
|
| joints | 750g (1lb 2oz) | 40 - 45mins |
|
|
|
|
|
|
Sausages | Knackwurst | 600g (1lb 2oz) | 10 - 15mins | Prick before cooking |
| frankfurters | 600g (1lb 2oz) | 15 - 20mins |
|
|
|
|
|
|
Pasta / Rice
Food | Type | Quantity | Time | Comments |
|
|
|
|
|
Rice | White | 300g (11oz) (rice) | 35mins | Stir halfway through cooking |
|
| + |
|
|
|
| 450ml (water) |
|
|
|
|
|
|
|
Pasta | Spa- | 180g (6oz) (pasta) | 25 - 30mins | Stir halfway through cooking |
| ghetti | + |
|
|
|
| 570ml (1 pint) |
|
|
|
| (water) |
|
|
|
|
|
|
|
4