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11
ENGLISH
Ingredients
Min.– max.
amount
Time
(min)
Tem per a ture Note
Thin frozen fries
(7 x 7 mm/0.3 x 0.3 in)
200-1200 g
7–42 oz
13-32
180°C/350°F • Shake, turn, or stir halfway
Thick frozen fries
(10 x 10 mm/0.4 x 0.4 in)
200-1200 g
7–42 oz
13-33
180°C/350°F • Shake, turn, or stir halfway
Home-made fries
(12 x 12 mm/0.5 x0.5 in)
200-1200 g
7–42 oz
18–30 180°C/350°F • Soak 30 minutes in cold
water or 3 minutes in luke
warm water (40°C/100°F),
dry then add 1 tbsp of oil
per 500 g/18 oz.
• Shake, turn, or stir halfway
Homemade potato
wedges
200-1200 g
7–42 oz
20–40 180°C/350°F • Soak 30 minutes in water,
dry then add 1/4 to 1 tbsp
of oil.
• Shake, turn, or stir halfway
Frozen snacks
(chicken nuggets)
80–1000 g/
3–35 oz
(6–40 pieces)
7–18 200°C/400°F • Ready when golden yellow
and crispy outside.
• Shake, turn, or stir halfway
Frozen snacks
(small spring rolls
around 20 g/0.7 oz)
100–500 g/
3.5–18 oz
(5–30 pieces)
14–16 200°C/400°F • Ready when golden yellow
and crispy outside.
• Shake, turn, or stir halfway
Whole chicken
1000–1200 g/
35–42 oz
50-60 180°C/350°F • Avoid that legs touch the
heating element.
Chicken breast
Around 160 g/6 oz
1–4 pieces 18–22 180°C/350°F
Drumsticks 200-1200 g/
7–42 oz
23-30
180°C/350°F • Shake, turn, or stir halfway
Chicken ngers bread
crumbed
3–10 pieces
(1 layer)
10–15 180°C/350°F • Add oil to the
breadcrumbs. Ready when
golden yellow.
Chicken wings
Around 100 g/3.5 oz
2–7 pieces
(1 layer)
14–18 180°C/350°F • Shake, turn, or stir halfway
Meat chops without
bone
Around 150 g/6 oz
1–4 chops 10–13 200°C/400°F
Hamburger
Around 150 g/6 oz
(diameter 10 cm/4 in)
1–4 patties 10–15 200°C/400°F
Thick sausages
Around 100 g/3.5 oz
(diameter 4 cm/1.6 in)
1–5 pieces
(1 layer)
12–15 200°C/400°F
Thin sausages
Around 70 g/2.5 oz
(diameter 2 cm/0.8 in)
1–6 pieces 9–12 200°C/400°F
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