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Recipe ideas
Notes on cooking time and cooking temperature
Please note that the preset cooking temperatures and cooking times are average va-
lues. As ingredients may differ in terms of their origin, size, shape and brand, we are
unable to guarantee an optimal setting for your ingredients. The actual cooking times
may therefore vary depending on portion size. Before serving, please make sure that
your food is well done!
Homemade French fries
Ingredients:
4
large
potatoes
(waxy)
1 – 2 TBSP
cooking oil
Salt to taste
Preparation:
1. Peel the potatoes and cut them into sticks of equal size.
2. Wash and then dry the potatoes thoroughly.
3. Add 1 – 2 TBSP of oil to the potatoes and mix.
You do not have to add oil. However, adding oil to the French fries will make
them crispier and tastier.
Tips:
• Mix the oil before adding your favourite spices and herbs. This way, you can also
make delicious curry or pepper fries for example. Let your imagination run wild.
• Depending on how thick you cut the potatoes, you can vary between potato wedges
and thick or thin fries. The thicker you cut the potatoes, the longer the cooking time.
• Use waxy potatoes. Young potatoes contain more water and therefore take longer to
cook and it is possible that they may not go as crispy.
• Wash the chopped-up potatoes with cold, clear water to remove any excess starch
in the potatoes. IMPORTANT: Then thoroughly dry the potatoes. The less moisture
is present, the crispier the chips will become.
• Preboiled potatoes will cook more evenly! Cut the potatoes into small sticks and
preboil them for around
fi
ve minutes. This will prevent your chips from being crispy
on the outside but not fully cooked on the inside.
Coconut shrimps
Ingredients:
12
shrimps (peeled and gutted)
For the breadcrumb coating:
approximately ½ cup of
fl
our
approximately ½ cup of coconut
fl
akes
approximately ½ cup of breadcrumbs
1 – 2
egg whites
