Manual Magimix PRO 500F La Friteuse - 2013 (page 5 of 44) (English)

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Deep Fryer

Mode d’emploi

Livre de recettes

SAFETY INSTRUCTIONS

• Make sure that the voltage of your power supply matches that shown on the identiﬁcation plate of your

appliance.

• Always connect your appliance to an earthed socket.

• Never leave your deep fryer switched on unattended.

• This appliance can be used by children aged from 8 years and above and persons with reduced physical,

sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or

instruction concerning use of the appliance in a safe way and understand the hazards involved. Children

shall not play with the appliance. Cleaning and user maintenance shall not be made by children without

supervision.

• Never leave the power cord dangling over the edge of the worktop. Never let it come into contact with a

hot or wet surface.

• Always unplug the appliance after using it and before it is cleaned. Never tug on the power cord to unplug

it.

• Never use the appliance after it has fallen or been dropped. Take it to a Magimix approved service agent

to be checked.

• The appliance is not intended to be operated by means of an external timer or a separate remote control

system.

• If the power cord has been damaged or your appliance has broken down, it must be replaced by the

manufacturer, a service agent or a similarly qualiﬁed person, in order to avoid all possible danger.

• Never exceed the oil maximum quantity.

• Always use your deep fryer on a stable, level worktop, away from splashing water.

• Before ﬁlling it with oil, make sure there is no water left at the bottom of the frying bowl, as this may cause

the oil to splash and foam over without warning.

• Never mix different types of fat. If possible, use vegetable oil.

• Never switch your deep fryer on if the bowl is empty or if the oil is below the minimum level.

• Remove any excess ice from frozen foods before frying.

• Before moving/storing/maintaining your appliance, make sure you have unplugged it and wait until the

oil is completely cold.

• When you have ﬁnished using your appliance, always remember to unplug it.

• If you hear noises in the deep fryer after it has been used, change the oil.

• In the case of models with a metal lid, never fry food with the lid on.

• Never put the lid on when the oil is cooling down. This can prove dangerous, as condensation may drip into

the oil, causing it to splash or overﬂow.

• Never immerse the control unit, heating element or power cord in water. Instead, clean them with a damp

cloth.

• Make sure that both thermostats are properly ﬁxed to the heating element.

• Never use your appliance outside.

• This appliance is intended solely for domestic use.

The following usages are not covered by the warranty: in kitchen areas reserved for personnel in shops,

ofﬁces and other workplace environments, on farms, by the patrons of hotels, motels and other commercial

environments of a residential nature, and in bed and breakfast-type environments.

Contents

To avoid all risks of accident, please take the following

precautions:

• Never leave any water at the bottom of the frying

bowl.

• Remove all excess ice from frozen foods.

• Before frying, drain all food thoroughly and pat dry

with a cloth or kitchen paper.

• Between each batch, drain the ﬁlter lid and wipe it dry

in order to remove any condensation. Never put the

lid back on the fryer while cooling.

READ THE SAFETY INSTRUCTIONS THROUGH

CAREFULLY BEFORE USING YOUR APPLIANCE.

OIL AND WATER DO NOT MIX!

Instructions for use

Safety instructions.............................................2

Description ......................................................4

Use .................................................................5

Filter lid ...........................................................6

Safety cut-out ...................................................6

Aftercare .........................................................7

Cleaning .........................................................7

Cooking times ..................................................8

Tips .................................................................9

Troubleshooting ..............................................10

Recipes

Appetisers .....................................................11

Starters ..........................................................13

Vegetables ..................................................... 19

Seafood ........................................................27

Meat .............................................................31

Desserts .........................................................35

Recipe index ..................................................39

DESCRIPTION

Thermostat Timer Carry handles Cord storage

compartment

Filter lid*

Storage lid*

Basket

Heating element

Bowl

Housing

Indicator light

Control unit

*According to model

Basket resting hook

USE

Unwind the power cord and plug it in.

Check that the control unit is properly ﬁxed.

Pour in the oil. Never exceed the MAX level.

Turn the thermostat to the required cooking

temperature (see Cooking Hints, page 8).

Wash all the parts and dry them carefully.

Turn the timer. Both indicator lights will come on.

Place the food in the basket.

When the orange indicator light goes out,

slowly lower the basket into the oil.

For quantities and cooking times, see page 8.

*According to model

Never mix different types of cooking fat. We

recommend you use vegetable oil.

For models with a ﬁlter lid, you can use your

deep fryer with the lid off to obtain crispier

french fries - just like a professional chef.

For safety reasons, your deep fryer will only work if the control unit is correctly positioned.

It is vital to dry all parts of the fryer carefully before use.

To prevent the element from overheating, make sure that the oil reaches

the minimum level so that it covers the heating element.

As frozen french fries have a higher water content than fresh ones, we recommend you fry

them in smaller batches.

Between batches, carefully drain and wipe the ﬁlter lid to remove any condensation.

Never put the lid back on the fryer after cooking the ﬁnal batch, when it is in the cooling-

down phase.

Place the ﬁlter lid on the fryer*.

At the end of the cooking time, the timer will ring

and the indicator light will go out.

TIPS

USE

Remove the food from

the basket.

Remove the lid* and

attach the basket to

the resting hook.

Allow the basket to

drain.

Turn the thermostat

back to 0° C.

Ensure the black

charcoal ﬁlter is replaced

after every 10 uses.

To access the ﬁlters,

take out the removable

holder.

Remove both the black

charcoal ﬁlter and the

metallic permanent

anti-fat ﬁlter.

Put the holder back in

place.

Wait for the heating

element to cool down.

Then reset the fuse by

pressing Reset.

FILTER LID

Never move your deep fryer while the fat or oil is still hot

*According to model

SAFETY CUT-OUT

Where to purchase your ﬁlters: either from your retailer or by returning the order form enclosed with

your appliance. You can also buy cut-to-ﬁt ﬁlter sheets from electrical retailers.

The safety cut-out avoids any abnormal rise in temperature. If it is triggered, the deep fryer will

automatically switch itself off.

AFTERCARE

The bowl, basket and

lid can be washed in

water with washing-

up liquid and are all

dishwasher-safe.

Wipe the housing with

a soft cloth.

Wipe the control unit

and heating element

with a soft cloth.

Storage: the basket

handle folds away to

save space.

Before carrying out aftercare / storage, unplug your deep fryer and leave it to cool down for at

least an hour.

Always ﬁlter the oil after using it to remove any carbonized particles.

The oil level will go down each time you use your deep fryer. Replace the oil when it turns

dark, becomes dirty, starts to foam abnormally or if you hear noises after using the deep

fryer.

We recommend that you change the oil after 8 to 10 uses.

Never mix new cooking fat or oil with used oil.

If you do not often use your deep fryer, store the oil in a sealed container.

CLEANING

Prior to aftercare / storage, unplug your deep fryer and wait for it to cool down for at least an hour.

Ensure you take out the removable ﬁlter before putting the lid in the dishwasher.

The control unit and heating element must never be immersed in water or rinsed under the

tap.

180°C

The arrow on the

corner of the bowl

indicates which way

to pour the oil out.

Filter the oil using a

metal sieve or special

ﬁlter paper.

Impurities sink to the

cool zone under the

heating element.

Carefully pour away

the oil once it has

cooled.

COOKING TIMES

Cooking Times Temperatures

FISH

Crumbed ﬁsh ﬁllets 3-4 min. 170° C

Pike, Sole 3-5 min. 180° C

Trout, Cod 3-5 min. 180° C

BREADCRUMBED FOOD

Potato croquettes 3-4 min. 180° C

Cheese croquettes 2-4 min. 180° C

Prawn croquettes 3-4 min. 180° C

Fish croquettes 3-4 min. 180° C

Egg croquettes 2-3 min. 180° C

POTATOES

French fries, blanching 6-9 min. 180° C

French fries, frying 2-3 min. 180° C

Crisps and wafﬂes 3-4 min. 180° C

DOUGHNUTS & PASTRIES

3-5 min. 180° C

CAPACITIES

POTATOES

Maximum recommended

capacities

Maximum safe

capacities

PRO 350 900 g 1.1 kg

PRO 500 1.3 kg 1.5 kg

As frozen french fries have a higher water content, we recommend frying them in smaller batches.

OIL

Minimum Quantity Maximum Quantity

PRO 350 2.4 l 3 l

PRO 500 3.4 l 4 l

TIPS

Oil

• Use a special cooking oil which can withstand high temperatures without

deteriorating.

• Never mix different types of oil. We recommend you use a vegetable oil.

• To make the oil or fat last longer, do not season or ﬂavour the food during

the cooking process, or while the basket is above the bowl.

• Always ﬁlter the oil after using your deep fryer to remove any carbonised

particles.

• After you have used your deep fryer 8 or 10 times, change the oil.

• If you do not use you deep fryer often, transfer the oil to a sealed container.

When transferring the oil, make sure you never mix fresh and used fats.

Cooking Hints

• For a really crispy result, dry all foods thoroughly prior to frying.

• In the case of frozen products, remove any excess ice and wait

for the oil to reach the right temperature before frying them.

Fry them in smaller batches than you would fresh french fries.

As they cook, they will release water, causing the oil to boil more

ﬁercely and will increase the risk of splashing.

• To fry meat, ﬁsh, poultry, doughnuts, etc… we recommend that you lower the empty

basket into the deep fryer before adding the food. This way, you will avoid them sticking to

the basket.

• Before serving, fasten the basket to the hook and wait for it to drain a little above the oil. Drain

the food after frying on kitchen paper.

French fries

• For the best results, choose Maris Piper potatoes for your french fries. To prevent them from

sticking to each other, immerse them in hot water and wait until the water becomes clear, to

remove as much starch as possible. Dry them thoroughly using a tea towel. The french fries

must be dry before being fried.

• French fries and other foods will colour more evenly if you shake the basket carefully from time

to time while they are cooking.

TROUBLESHOOTING

Problems Solutions

Your deep fryer is not working. • Plug in the appliance and check the

connections.

• Turn the thermostat to the desired temperature

and check that the temperature indicator light

comes on.

• Make sure that the control unit is properly ﬁxed.

Strong smell / Unpleasant odours. • Replace the lid ﬁlter.*

• Change the oil or fat.

• Do not mix fats and oils of different qualities.

The oil or fat is smoking. • Change the oil or fat.

• Consult the table of cooking temperatures

on p.8.

• Lower the thermostat.

• Never mix oils or fats of different qualities.

Steam is escaping around the sides of the ﬁlter lid. • Check that the ﬁlter lid* is correctly positioned

• Change the ﬁlter.*

The oil keeps overﬂowing. • Dry all foods thoroughly beforehand.

• Replace the oil or fat.

• Empty and clean the bowl. Fill the tank with

a single type of oil or fat.

• Respect the maximum quantities.

• Lower the basket more slowly.

Food is not browning. • Respect the maximum quantities.

• Set the temperature selector to the correct

cooking temperature.

• Faulty thermostat, consult a Magimix approved

service agent.

The french fries, straw potatoes and crisps

are sticking to each other.

• Wash the potatoes and dry them thoroughly

beforehand.

The oil is not heating up. • Reset the safety cutout or consult our Customer

service or a Magimix approved service agent:

the fuse needs changing.

* Solely for models equipped with a ﬁlter lid.

If you cannot identify the cause of the problem, consult your retailer or contact our customer service

to ﬁnd out the address of your nearest Magimix approved service agent. If the appliance is faulty,

consult a Magimix approved after-sales service.

Appetisers

Prawn acras

Serves 4

150g peeled prawns

200g cod ﬁllets

200g potatoes

1 egg

50g ﬂour

Salt, black pepper, Cayenne

pepper

2 tbsp chopped mint or parsley

Oil for frying

Preparation: 20min.

Cooking: 20min. + 3 to 4min. per batch

Boil the potatoes until soft, remove the skins and mash

with a fork.

Process the prawns and ﬁsh ﬁllets in a blender. Add

the salt, pepper, Cayenne pepper, herbs and egg, and

blend for a further 30 seconds. Transfer to a large bowl.

Add the mashed potato and mix using a fork. Transfer

to the refrigerator.

Heat the Deep Fryer to 170°C. Make the acras by

shaping the mixture into small balls the size of a

tablespoon. Coat each ball in ﬂour and fry in small

batches for 3 to 4 minutes until they are a deep golden

brown. Keep warm while frying the remaining batch(es).

Serve piping hot.

Spring rolls

Serves 4

12 spring roll or wonton skins

each 5-inch square

Oil for deep frying

Pork and Vegetable Filling

125g lean pork mince

30g bean sprouts

¼ small cabbage, chopped

2 spring onions, chopped

1 tbsp corn ﬂour

1 tbsp soy sauce

1 tsp sesame oil

Preparation: 15min.

Cooking: 5min.

To make the ﬁlling, place pork, bean sprouts, cabbage,

spring onions, corn ﬂour, soy sauce and sesame oil in a

bowl and mix to combine.

Place a tablespoon of ﬁlling in the centre of each skin

then fold in the sides and roll up tightly.

Heat the Deep Fryer to 180°C. Fry the rolls in small

batches for 10 minutes until golden brown. Drain in the

basket, then on kitchen paper. Keep warm while frying

the remaining batch(es). Serve hot.

A l’heure de l’apéritif

Starters

Green tomato fritters

Serves 4

4 green tomatoes

200g + 3 tbsp sieved plain ﬂour

1 level tsp baking powder

1 pinch of salt

1 pinch of Cayenne pepper

3 tbsp olive oil

Oil for frying

Sauce

50ml single cream

200g well-drained fromage frais

1 tsp paprika

1 pinch of grated nutmeg

2 pinches of Cayenne pepper

Salt and pepper

Preparation: 20min.

Resting time: 1 hr

Cooking: 4 to 5min. per batch

Prepare the batter: combine the ﬂour, baking powder,

salt and cayenne pepper in a large bowl. Add the oil

and gradually mix in 250ml of tepid water. Whisk until

the batter is smooth and leave to stand for an hour at

room temperature.

Meanwhile, prepare the sauce. Whisk the fromage

frais and cream together. Season with nutmeg,

paprika, cayenne, salt and pepper and transfer to the

refrigerator.

Wash the tomatoes and remove the stalks. Pat dry and

cut into slices approx 4mm thick. Using a fork, coat

both sides of each tomato slice with ﬂour and then with

batter. Sprinkle 3 tablespoons of ﬂour onto a plate.

Heat the Deep Fryer to 175°C. Fry in small batches for

4 to 5 minutes, to prevent them from sticking to each

other, turn them over halfway through, so that both sides

are evenly coloured. Remove from the oil when cooked

and drain using kitchen paper. Keep warm while frying

the remaining batch(es).

Serve hot with the chilled sauce, accompanied by

grilled bacon and thin slices of fennel.

Starters

Light mushroom fritters

Serves 4

350g small, fresh button

mushrooms

60g corn ﬂour

60g plain ﬂour

1 tsp thyme

1 pinch of paprika

1 pinch of salt

½ tsp dried yeast

85ml light beer

1 tbsp toasted sesame seed oil

1 egg white

Oil for frying

Preparation: 20min.

Resting time: approx. 1 hr

Cooking: 3 to 4min. per batch

Sprinkle the yeast into 85ml of hand-hot water and stir

until it has completely dissolved. Leave for 10 minutes

until the mixture has formed a frothy head.

Sieve together the corn ﬂour, ﬂour, thyme, paprika and

salt. Hollow out the centre of the mixture and pour in the

yeast. Stir vigorously to prevent the formation of lumps.

Add the beer and sesame oil and beat until the batter is

smooth. Depending on the thickness of the mixture, you

may need to add a little more liquid. Leave to rest at

room temperature for 30 to 60 minutes.

Just before using the batter, fold in the beaten egg

white. Brieﬂy wash the mushrooms, remove their stalks

and gently pat them dry.

Heat the Deep Fryer to 170°C. Coat the mushrooms

in batter and fry them small batches for 3 to 4 minutes

until golden brown. Drain in the basket, then on kitchen

paper. Keep warm while frying the remaining batch(es).

Serve hot.

Starters

Cheese cigars

Serves 4

6 sheets ﬁlo pastry

200g fresh goat’s cheese

2 tbsp chopped mint

2 tbsp chopped chives

2 tbsp ﬂat leafed parsley

1 egg + 1 egg yolk

Salt and pepper

Oil for frying

Preparation: 20min.

Cooking: 3 to 4min. per batch

Combine the cheese, beaten egg, herbs, salt and

pepper and mash together.

Lay the sheets of pastry ﬂat and cut in half. Place a

tablespoon of the cheese mixture along the length of

each sheet, then fold over the ends and roll up into a

cigar shape. Seal with the beaten egg yolk, using a

pastry brush.

Heat the Deep Fryer to 180°C. Fry the cigars in small

batches until golden brown for 3 to 4 minutes. Drain

in the basket, then on kitchen paper. Keep warm while

frying the remaining batch(es).

Serve hot, preferably on a salad of grated carrot and

celeriac.

Mixed Vegetable Tempura

Serves 4

½ head broccoli, broken into ﬂorets

½ small head cauliﬂower, broken

into ﬂorets

1 onion, sliced in rings

1 or 2 courgette(s), sliced

1 or 2 carrot(s), sliced

Oil for frying

For the Batter

250g self-raising ﬂour

2 tsp ground or crushed

coriander seeds

Pinch of Cayenne pepper

¼ tsp ground cumin

¾ tsp sea salt

Sparkling water, as needed

2 free-range eggs

Preparation: 30-40min.

Cooking: 3 to 4min. per batch

First make the batter. Place the eggs, ﬂour and all the

spices into a bowl and whisk until thoroughly combined.

Whilst whisking, gradually add sparkling water until an

ideal batter consistency is formed.

Blanch the broccoli and cauliﬂower and drain well.

Dip the vegetables into the batter and roll them around

until evenly coated.

Heat the oil to 180°C. When the oil is hot, deep-fry

a few at a time. They should ﬂoat to the top and turn

golden brown within 3-4 minutes. Drain in the basket

and then on kitchen paper.

To keep the vegetables warm, place them in the oven on

a low heat while frying the remaining batches.

Serve hot.

Starters

Deep-fried prawn canapés

Serves 4

175g prawns, cooked and peeled

1 egg

1 small onion

2 cloves garlic

20g fresh ginger

1 tbsp Vietnamese ﬁsh sauce

(or Thai nam pla)

1 tsp corn ﬂour

1 stick French bread

1 tbsp sesame seeds

Pepper

1 lettuce heart

Oil for frying

Sauce

2 tbsp ﬁsh sauce

2 tbsp lemon juice

1 small chilli pepper

1 tbsp chopped mint

1 tbsp chopped coriander

Preparation: 15min.

Cooking: 5 to 6min. per batch

Peel the garlic cloves and the onion. Place them in a

food processor along with the prawns and process until

you have obtained a smooth paste. Transfer the mixture

to a bowl and add the egg, ﬁsh sauce and the corn ﬂour

and mix together.

Peel and grate the ginger. Add to the mixture. Cut the

French bread into slices 1.5cm thick.

Heat the Deep Fryer to 170°C. Spread a teaspoonful

of paste onto each slice of bread and sprinkle with

sesame seeds. Fry the canapés in small batches for 2

to 3 minutes on each side, drain on kitchen paper and

arrange on a serving dish. Keep warm while frying the

remaining batch(es).

Prepare the sauce: pour the ﬁsh sauce into a bowl and

add two tablespoons of water, lemon juice, chopped

chilli pepper and the herbs. Divide this sauce between 4

small bowls. Put the lettuce on a plate. Eat the canapés

rolled in lettuce leaves and dipped in the sauce.

Deep Fried Mozzarella

Serves 4

500g mozzarella cheese

3 eggs beaten

100g plain ﬂour

200g bread crumbs

Parsley, chopped

Preparation: 10min.

Resting time: 15min.

Cooking: 2 to 3min. per batch

Cut the mozzarella into sticks about 3-inch long and

½-inch thick.

Combine the bread crumbs and chopped parsley in a

small bowl.

Beat the eggs together in another.

Place the ﬂour on a plate and thoroughly coat the cheese

sticks shaking off any excess. Dip the mozzarella sticks

in the beaten egg, coating thoroughly, and then coat

them in bread crumbs. Press lightly to ensure an even

coating.

Refrigerate for 15 minutes to allow the breadcrumbs

to set.

Meanwhile, heat the fryer to 180°C. One by one, place

the mozzarella sticks into the deep fryer and cook for

about 2-3 minutes or until the coating is golden brown.

Once cooked, drain in the basket and then on kitchen

paper. Keep warm while frying the remaining batch(es).

Serve hot with your choice of dip.

A l’heure de l’apéritif

Vegetables

Vegetable samosas

Serves 4

2 small cooked potatoes

100g cooked peas

1 tbsp oil

1 tsp garam masala

¼ tsp fresh grated ginger

6 cardamon pods

Salt and pepper

Oil for frying

Dough

200g + 20g ﬂour

100g softened butter

2 pinches of cumin

Preparation: 25min.

Resting time: 30min.

Cooking: 5min. + 5 to 6min. per batch

Prepare the dough: mix the ﬂour, cumin and butter

with your ﬁngertips to obtain a grainy dough. Bind

with approximately 4 tablespoons of water, so that the

dough is smooth but does not stick to the ﬁngers. Roll

into a ball, wrap in cling ﬁlm and leave to rest for 30

minutes.

Remove the tiny dark, aromatic seeds from the

cardamon pods. Peel the potatoes and cut into pieces.

In a frying pan, heat a tablespoon of oil and fry all the

spices for a minute, stirring with a wooden spoon. Add

the peas and potatoes, salt and pepper. Fry gently for

2 minutes, continuing to stir. Remove from the heat and

leave to cool.

Dust the work surface with ﬂour and roll out the pastry

to a thickness of 3mm. Cut out twelve 8 cm circles, place

a teaspoon of ﬁlling in the centre of each one. Dampen

the edges, gather them up at the top to form a cone and

pinch the edges together to seal them.

Heat the Deep Fryer to 175°C. Cook the samosas in

batches for 5 to 6 minutes until golden brown. Drain

in the basket, then on kitchen paper. Keep warm while

frying the remaining batch(es).

Serve hot, with mango chutney.

Vegetables

Arancini, or risotto croquettes

Serves 4

175g Arborio rice for risotto

(if unavailable, unrinsed

short-grain rice)

1 onion, peeled and chopped

1 egg

75ml white wine

1 chicken or vegetable stock cube

125g mozzarella, drained, dried

and diced

50g grated parmesan

20g butter

1 tbsp olive oil

Salt and pepper

Oil for frying

Batter

1 egg

50g + 20g plain ﬂour

50g breadcrumbs

Salt and pepper

Preparation: 30min.

Cooking: 20min. + 7min. per batch

Cook the chopped onion in a deep frying pan with 10g

of butter and the olive oil until it becomes translucent.

Add the rice and stir until it, too, becomes translucent.

Pour in the wine and cook over a low heat until it is

absorbed by the rice. Dissolve the stock cube in 400ml

of hot water, then add this liquid to the rice, a third at a

time, until all the liquid is absorbed.

Remove from the heat and add 10g of butter and 25g

of parmesan to the rice. Cover and leave until the rice

is lukewarm. Beat the egg, then mix thoroughly with

the mozzarella and the remaining 25g of parmesan,

together with a little salt and some pepper. Spread the

lukewarm rice out on a ﬂat dish and leave to cool.

Lay a sheet of aluminium foil over your work surface

and dust with 20g of ﬂour. With damp hands, make

8 balls of rice, each the size of a mandarin orange.

Hollow out the centre and ﬁll with the egg + mozzarella

mixture using a teaspoon. Reshape the balls, pushing

the edges together to seal in the stufﬁng. As soon as

each one is ﬁnished, place it on the ﬂoured surface,

leaving plenty of space between each one.

Tip the breadcrumbs into a small bowl. In another bowl,

beat the egg with salt and pepper and a tablespoon of

water. Put the remaining 50g of ﬂour in a third bowl.

Roll the croquettes in the ﬂour, then the eggs and ﬁnally

the breadcrumbs. Heat the Deep Fryer to 180°C. Cook

in small batches until golden brown for about 7 minutes,

turning them over halfway through. Drain them in the

basket, then on kitchen paper. Keep warm while frying

the remaining batch(es).

Serve hot.

Vegetables

French fries

Serves 4

Large ﬁrm-textured potatoes

(e.g. Maris Piper, King Edward,

Désirée, Romano or Bintje)

Table salt

Groundnut oil for frying

Recommended maximum

capacity

Pro 500: 1,3kg.

Pro 350: 900g.

Preparation: 20min.

Cooking: 8 to 12min.

Peel the potatoes. Square off four sides of each potato

and cut into 1cm slices. Stack the slices 2 or 3 at a time

and cut into 1cm sticks. Wash them in hot water and

rinse in cold water to get rid of any excess starch. Drain

thoroughly then tip into a clean tea towel and shake to

remove any retained water.

Heat the Deep Fryer to 180°C. Fill the basket two-thirds

full with French fries, lower into the oil and cook for

about 6 minutes. The fries should remain soft and white.

Drain, lifting the basket onto the hook.

After the fries are drained immerse the French fries in

the hot oil again for about 2 minutes until the oil stops

boiling, remembering to move them around during the

cooking. The French fries should be soft on the inside

and golden, crisp and slightly puffy on the outside.

Drain by lifting the basket onto the hook.

If the fries go cold, immerse them in the hot oil again for

1 minute before serving.

Serve piping hot, sprinkled with salt.

Vegetables

Chickpea fritters

Serves 4

1 large tin or 2 medium-sized

tins of chickpeas in brine (i.e.

350g net weight)

2 garlic cloves

4 onions

1 tbsp cumin

1 tbsp ground coriander

2 tbsp fresh chopped coriander

1 egg

2 tbsp ﬂour

Salt and pepper

2 limes

Oil for frying

Preparation: 15min.

Resting time: 30min.

Cooking: 4min. per batch

Drain the chickpeas. Peel the garlic, removing the shoot

in the centre. Peel and chop the onions.

Blend the chickpeas with the garlic, onion, cumin,

ground coriander and 1 tablespoon of fresh coriander,

egg and ﬂour. Do this in several stages, as the chickpeas

tend to stick together. Add a generous dose of salt and

pepper.

Pour the mixture into a large bowl and leave in the

refrigerator for 30 minutes.

Heat your Deep Fryer to 180°C. Using a teaspoon,

take small quantities of the mixture and fry them in

small batches for approximately 4 minutes. Drain in the

basket, then on kitchen paper. Keep warm while frying

the remaining batch(es).

Arrange the fritters on a serving dish and decorate

with slices of lime. Sprinkle with the remaining fresh

chopped coriander.

Vegetables

Vegetable crisps

Serves 4

4 potatoes

2 courgettes

4 turnips

Oil for frying

Salt & pepper

Preparation: 15min.

Cooking: 5min. per batch

Wash the vegetables.

Peel the turnips and potatoes.

Top and tail the courgettes. Slice the vegetables 2mm

thick.

Heat your Deep fryer to 170°C. Fry the vegetables

for 1-2 minutes. Drain them on kitchen paper before

transferring to a serving dish. Season.

Serve immediately.

These crisps are perfect with roast pork, veal or chicken.

This also works well with beetroot, sweet potato and

parsnip.

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Magimix PRO 500F La Friteuse - 2013 Manual

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