Cooking Instructions

Cheese croquettes  8 to 10 minutes in the oven at 425°F

Fried cutlet

7 minutes at 400°F

Soups

Shake well, heat on the stovetop

Salmon, tuna and chicken pies

25 to 30 minutes in the oven at 375°F

Quiches

20 to 25 minutes in the oven at 375°F

Cooked salmon

15 to 20 minutes in the oven at 375°F

Lasagna

20 to 30 minutes in the oven at 425°F

Vaccumed sealed sauces

Keep the sauce in the sealed bag

In a saucepan large enough to hold the bag, bring the water to a boil. Remove the pan from the heat and immerse the bag in the water for 10 minutes

Ribs

Keep the ribs in the sealed bag

In a saucepan large enough to hold the bag, bring the water to a boil. Remove the pan from the heat and immerse the bag in the water for 20 minutes

Remove the ribs from the bag and grill in the oven at broil or on the BBQ while brushing them with the sauce

Vaccumed sealed braisés

Keep the braisés in the sealed bag

In a saucepan large enough to hold the bag, bring the water to a boil. Remove the pan from the heat and immerse the bag in the water for 20 minutes

Vegetables of the day

10 to 15 minutes in the oven at 375°F

Fries

Brown the fries for 15 to 20 minutes in the oven at 400°F

Precooked sausages and black pudding

Sear in a pan or on the BBQ on both sides until fully cooked

Raw sausages and boudin

Sautéed for 3 to 4 minutes

Beef Flank Steaks

Temper the meat for 15 to 20 minutes. Sear in a pan or on the BBQ on both sides according to the desired doneness

Aged Beef Rib

30 min. in the oven at 150°F, then sear it in a very hot frying pan (or on the BBQ) for 2 to 3 minutes on each side depending on the desired doneness

Chops and rack of lamb

Temper the meat for 15 to 20 minutes. Sear in a very hot pan, start with the fat side, brown well. Turn the meat over, cook for one more minute and bake at 350°F for 10 to 12 minutes. Let stand 5 minutes, under aluminum foil

Parmentier

 25 minutes in the oven at 425°F