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
To Next Page
Loading...
