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