Frozen bread-
crumbed
cheese snacks
100-900
10-15
200
Use oven-ready
Stuffed
vegetables
100-900
10-15
160
Use oven-ready
Making home-made fries
For the best results, we advise to use pre-baked fries. If you want to make home-made
fries, follow the steps below:
1. Peel the potatoes and cut them into sticks.
2. Soak the potato sticks in a bowl of water for at least 30 minutes, take them out and
dry them with kitchen paper.
3. Add 1/2 tablespoon of olive oil in a bowl, put the potato sticks on top and mix until
the sticks are evenly coated with oil.
4. Remove the potato sticks from the bowl with your fingers or a kitchen utensil so
that the excess oil stays behind in the bowl. Put the potato sticks in the basket.
Tip:
Do not tilt the bowl to pour all the potato sticks into the basket in one go, to
prevent excess oil from collecting at the bottom of the Frying Tray.
5. Fry the potato sticks according to the above-mentioned instructions.
Cleaning
Clean the appliance after every use.
WARNING:
-
The Frying Tray, basket and the inside of the appliance have non-stick
coatings. Do not use metal kitchen utensils or abrasive cleaning
materials to clean them, as this may damage the non-stick coating.
-
NEVER immerse the main body of the appliance in water or any other
liquid.
1. Unplug the appliance from the wall socket and let it cool down completely.
Tip:
Remove the Frying Tray to let the appliance cool down more quickly.
2. Wipe the outside of the appliance with a moist cloth.
3. Clean the Frying Tray and basket with hot water and some washing liquid soap,
using a non-abrasive sponge.
Tip:
- You may clean these parts in the dishwasher.
- You may use a degreasing liquid to remove any food residues.
- If food residue sticks to the basket, or at the bottom of the Frying Tray, fill the
Frying Tray with hot water and some washing liquid soap. Put the basket in
the Frying Tray and let the Frying Tray and the basket soak for approximately
10 minutes.
4. Clean the inside of the appliance with a moist cloth or a non-abrasive sponge.
