Cooking Instructions
Easily prepare our ready meals by following our cooking instructions
| Cheese croquettes | 8 to 10 minutes in the oven at 425°F |
|
Fried cutlet |
7 minutes at 400°F |
|
Soups ans Creams |
Shake well, heat on the stovetop |
|
Salmon, chicken, tuna, turkey and meat 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 and gratin |
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 450°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 350°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 |
|
Cavatelli |
15 to 20 minutes in the oven at 375°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 and gratin |
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 |
|
Raw sausages |
Sear in a pan or on the BBQ on both sides until fully cooked |
|
Pre-cooked 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 |