Idiomas disponibles
Idiomas disponibles
Opening the drawer, however necessary for mixing, has a significant impact
on the internal temperature; keep the drawer open for a short time,
considering the necessary safety precautions.
With food in small pieces a more frequent stirring is needed. In most cases, a
single stir halfway through the cooking process is sufficient for a good end
result.
To prepare fries, a small amount of oil (about ½ tablespoon) can be used to
improve cooking, spraying it with a food sprayer before placing it in the
appliance or brushing it with a food brush; check that they have not been pre-
treated in production with the application of greasy or oily dressings.
The ideal amount of fried potatoes in a single cooking is 500 grams.
Avoid cooking extremely fatty foods, such as particularly greasy sausages or
coarse-textured sausages.
It is also possible to use the appliance to reheat cold foods, setting a
temperature of 150° C and a time generally not exceeding 10 minutes.
COOKING INDICATIONS FOR SPECIFIC FOODS
Cooking of
Potatoes and french fries
Thin frozen fries
Thick frozen fries
Fresh Chips (8x8 mm)
Fresh potato wedges
Fresh diced potatoes
Rösti
Potatoes gratin
Meat and chicken
Steak
Pork chops
Hamburger
Sausage (lean)
Chicken thighs
Chicken breast
Snacks
Spring rolls
Frozen chicken
nuggets
Fish sticks
Breaded cheese
Stuffed vegetables
TIPS FOR FRESH HOMEMADE CHIPS
To prepare excellent homemade chips, it may be useful to follow these steps:
Temp
Time
200° C
12-16 min
200° C
12-20 min
180° C
18-25 min
180° C
18-22 min
200° C
12-18 min
180° C
15-18 min
180° C
18-22 min
180° C
8-12 min
180° C
10-14 min
180° C
7-14 min
200° C
13-15 min
180° C
18-22 min
180° C
10-15 min
200° C
8-10 min
200° C
6-10 min
200° C
6-10 min
200° C
10 min
160° C
10 min
Stirring
Halfway through cooking
Halfway through cooking
Halfway through cooking
Halfway through cooking
Halfway through cooking
Turn halfway through
cooking
Turn halfway through
cooking
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Tips
½ tablespoon EVO oil
½ tablespoon EVO oil
½ tablespoon EVO oil
Preheating
Preheating
Preheating
Preheating
Preheating
