7
PREPARING FOOD
1. Place the appliance on a stable, horizontal and level surface. Do not place the appliance
on non-heat-resistant surfaces.
(fig.8)
(fig.6)
(fig.7)
(fig.9)
3. Add oil to the food using the spoon (fig.7), spreading it
evenly
(see cooking tables Pg6 to Pg8)
(1 spoonful of oil = 14ml of oil)
4. Unlock the handle and fold it completely into its housing
(fig.8)
2. Place the food in the cooking pan, distributing it evenly,
making sure that you adhere to the maximum quantity
(see cooking tables Pg6 to Pg8)
.
5. Close the lid (fig.9)
Note: Never fill the pan beyond the MAX indication on
the paddle or exceed the amount indicated in the table,
as this could affect the quality of the end result.
OTHER VEGETABLES
FOOD
TYPE
QUANTITY
OIL
COOKING TIME
(gram)
(spoon 14ml)
(Minutes)
SWEET PEPPER
Fresh in slices
650
1 spoon oil
20-25
+150ml cold water
MUSHROOM
Fresh in quarters
750
1 spoon oil
12-15
TOMATOES
Fresh in quarters
650
1 spoon oil
10-15
+150ml cold water
ONIONS
Fresh in rings
650
1 spoon oil
15-25
MEAT – POULTRY
To add flavor to meat and poultry, mix some spices (Such as paprika, curry, mixed herbs,
thyme) with the oil
FOOD
TYPE
QUANTITY
OIL
COOKING TIME
(gram)
(spoon 14ml)
(Minutes)
Fresh
750
None
18-20
CHICKEN NUGGETS
Frozen
750
None
18-20
Frozen
12 pieces (160g)
None
12-15
CHICKEN DRUMSTICKS
Fresh
4 to 6
None
30-32
CHICKEN LEGS
Fresh
2 to 4
(
120g/pc
)
None
20-30
CHICKEN BREASTS
Fresh
6
None
10-15
(boneless)
(about 750g)
CHINESE SPRING ROLL
Fresh
4-8 small
1
10-12
LAMB CHOPS
Fresh
2 to 6
None
20-25
(2.5cm to 3cm thick)
PORK CHOPS
Fresh (2.5cmthick)
2 to 3
None
18-23
PORK FILLET
Fresh
2 to 6 thin slices
1
12-15
or strips
SAUSAGES
Fresh
4 to 8 (pricked)
None
10-12
TABLE OF COOKING TIMES
10
