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11. Unplug the power connector from the socket and let the device cool off completely.
12. Clean the device after each use to prevent germs from forming (see the “Cleaning,
Care and Storage” chapter). Do not let any food residue dry on.
Recipe ideas
Notes on cooking time and temperature
Please note that the preset cooking temperatures and times are average values. Since
ingredients vary depending on their origin, size, shape and brand, we cannot guarantee
the optimum setting for ingredients. The actual cooking times may therefore vary de-
pending on portion size. Make sure that dishes are completely cooked through before
serving!
Home-made chips
Ingredients:
4
large
potatoes
(low-starch)
1-2 TBSP
cooking oil
to
taste
salt
Preparation:
1. Peel potatoes and cut into sticks of equal size.
2. Wash potatoes thoroughly and dry off.
3. Add 1-2 tbsp oil to the potatoes and mix.
It is not absolutely necessary to add the oil. However, adding oil will make
the chips crispier and more
fl
avourful.
Tips:
• Mix in the oil before adding your favourite spices and herbs. This is how to produce
delicious curry or paprika chips, for example. The sky is the limit.
• Depending on how thick the potatoes are cut, they can vary from potato wedges to
thick or thin chips. The thicker the potatoes are cut, the longer they will need to cook.
• Use low-starch, waxy potatoes. New potatoes contain more water and therefore
take longer to cook, and may not be quite as crispy.
• Wash the cut potatoes with cold, clean water to remove excess starch in the pota-
toes. IMPORTANT: The potatoes must then be thoroughly dried off. The less mois-
ture present, the crispier the chips will be.
• Pre-cooked potatoes cook more evenly! Cut the potatoes into sticks and pre-cook
for about
fi
ve minutes. This helps to prevent the chips from being crispy on the out-
side while not being completely cooked on the inside.
Summary of Contents for 02675
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