Silvercrest SHFD 2150 A1 - Page 19

17GB
 Cooking table
Food Recommended
quantity (g)
Cooking time
(mins)
Temperature
(°C)
Shake
required
Potatoes and fries
Frozen fries (thin) 500–1400 20–30 180 Y
Frozen fries (thick) 500–1400 20–30 180 Y
Home-made fries (8 x 8 mm)
1
500–1400 20–30 180 Y
Home-made potato wedges
1
300–800 18–22 180 Y
Home-made potato cubes
1
300–750 12–18 180 Y
Fried grated potatoes 500 20 180 Y
Potato gratin 500 30–40 160 Y
Meat and poultry
Steak 100–500 7–15 180 N
Lamb chop 100–500 10–14 180 N
Hamburger 100–500 7–14 180 N
Sausage 100–500 8–10 180 N
Drumsticks 300–1000 25 200 Y
Chicken breast 100–500 10–15 180 N
Snacks
Samosas 100–400 12–15 200 Y
Frozen chicken nuggets 100–700 6–10 200 Y
Frozen fish fingers 100–400 6–10 200 N
Frozen bread crumbed
cheese snacks
100–400 8–12 180 N
Stuffed vegetables 100–400 10 180 N
Baking
Cake
2
6 x 50 – 9 x 50 15 160 N
Sandwich 2 sets 4–6 180 N
Croutons 400 6–10 180 N
1
= add +½ teaspoon of oil •
2
= use baking tin
 Regularly check the ingredients until they
are cooked or have obtained the desired
browning level. The required cooking time
may be actually shorter or longer than stated
in the recipes.
 To avoid a prolonged cooking time, the
ingredients should not be too thick.
 The height of the baking tin or the oven dish
must not exceed the MAX fill line
[3] inside
the basket
[4].