Operation Manual

16
Saddle of hare 150° C 18 minutes
Poultry breast 190° C 5 minutes
Chicken thighs 190° C 15 minutes
Chicken brochette 190° C 4 minutes
Bacon rashers 200° C 2 minutes
Frogs’ legs
200° C
230° C
6 minutes
4 minutes
FISH SELECTION METHOD OR TEMPERATURE COOKING TIME
Filet of sole 220° C 5 to 6 minutes
Filet of turbot 200° C 10 minutes
Whole sardine 200° C 6 minutes
Thickly-cut salmon steak 180° C 12 minutes
Small shrimps 200° C 5 minutes
Tuna steak
200° C
190° C
10 minutes
5 minutes
Whole mullet 200° C 12 minutes
Filet of St-Pierre 200° C 6 minutes
Filet of monk sh
200° C
190° C
7 minutes
5 minutes
Scallops
200° C
230° C
4 minutes
2 minutes
White calamari 220° C 6 minutes
Large prawns 200° C 6 minutes
Whole  sh 190° C 15 to 20 minutes
Sea bass  let 200° C 8 minutes
Pikeperch  let 200° C 10 minutes
Whole trout
200° C
190° C
18 minutes
10 minutes