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14 ENGLISH
Note
• To remove large or fragile ingredients, use a pair of tongs to lift out ingredients.
• Excess oil or rendered fat from the ingredients is collected on the bottom of the
pan below the fat reducer.
• Depending on the type of ingredients cooking, you may want to carefully
pour o any excess oil or rendered fat from the pan after each batch or before
shaking or replacing the basket in the pan. Place the basket on a heat-resistant
surface. Wearing oven-safe gloves, lift the pan o tracks and place on heat-
resistant surface. Carefully remove the fat reducer from the pan using rubber
tipped tongs. Pour o excess oil or rendered fat. Return the fat reducer to the
pan, the pan to the drawer and the basket to the pan.
When a batch of ingredients is ready, the Airfryer is instantly ready for preparing
another batch.
Note
• Repeat steps 1 to 12 if you want to prepare another batch.
Making home-made fries
To make great home-made fries in the Airfryer:
- Choose a potato variety suitable for making fries, e.g. fresh russet potatoes.
- It is best to air fry the fries in portions of up to 1000 grams / 35 oz for an even
result. Larger fries tend to be less crispy than smaller fries.
- Shake the basket 2-3 times during the airfrying process.
1 Peel the potatoes and cut into sticks (8x8mm / 5/16 x 5/16 in thick).
2 Soak the potato sticks in a bowl of water for at least 30 minutes.
3 Empty the bowl and dry the potato sticks with a dish towel or paper towel.
4 Pour a half tablespoon of cooking oil in the bowl, put the sticks in the bowl and
mix until the sticks are coated with oil.
5 Remove the sticks from the bowl with your ngers or a slotted kitchen utensil so
excess oil remains in the bowl.
Note
• Do not tilt the bowl to pour all the sticks in the basket at once to prevent excess
oil from going into the pan.
6 Put the sticks in the basket.
7 Fry the potato sticks and shake the basket halfway through the airfrying
process. Shake 2-3 times if you prepare more than 500g/17.6 oz of fries.
Note
• Consult the chapter “Food table” for the right quantities and cooking times.
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