Manual Silvercrest SHF 1500 A1 - IAN 290676 (page 15 of 73) (English, German, Dutch, Danish)

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10. Recipes

NOTES:

• Preheat the hot air fryer|12 at the speci-

fied temperature for approx. 2-

3 minutes (depending on the recipe).

You may also prepare the recipes with-

out preheating the hot air fryer. But the

cooking time in a cold hot air fryer will

be approx. 2-3 minutes longer.

• If specified in the recipe, use the handle|9

to take the pan|10 together with the fry-

ing basket|6 out of the hot air fryer|12

and shake the contents during the run-

ning time.

• When according to the recipe the dish is

ready, either use tongs to take larger

food out of the frying basket|

or fill the

basket contents into a bowl.

Chips with yoghurt dip

Ingredients:

- 500 g large, waxy potatoes

- ½ tbs cooking oil (e.g. olive oil)

- 150 ml yoghurt (Greek)

- 2 tbs garden herbs (we recommend flat

parsley), finely chopped

- 2 tbs garden herbs (chives), finely

chopped

- Freshly ground black pepper

-Salt

1. Peel the potatoes and cut them into

long, 8|mm thick strips (e.g. with a

chips cutter).

2. Place the chips (potato strips) in water

for at least 30 minutes. Let drip off thor-

oughly and then dry them with kitchen

paper.

3. Preheat the hot air fryer|12 to 150 °C.

Carefully turn the potato strips in oil in a

large bowl and put them into the frying

basket|6.

4. Push the pan|10 together with the fry-

ing basket|6 into the hot air fryer and

set the timer|4 to 5 minutes. Pre-cook

the chips (potato strips) until done and

crispy; then let them cool down.

5. Now raise the temperature of the hot air

fryer to 200 °C. Push the pan|10 with

the frying basket|6 holding the chips

back into the hot air fryer and set the

timer|4 to 12-16 minutes. Bake the

chips until golden brown. To obtain a

uniform cooking result we recommend

shaking the chips after one third and

two thirds of the cooking time.

6. Prepare the yoghurt dip while the chips

(potato strips) are cooking. Use a small

bowl to mix the yoghurt with the garden

herbs (parsley and chives). Season with

salt and pepper.

7. Let the chips drip off in a screen lined

with kitchen paper. Sprinkle with salt.

Ratatouille

Ingredients:

- 200 g zucchini and/or aubergine

- 1 pepper (yellow)

- 2 tomatoes

- 1 onion, peeled

- 1 clove of garlic (pressed)

- 2 tsp Herbes de Provence (dried)

- Freshly ground black pepper

- 1 tbs olive oil

- ½ teaspoon salt

- Round baking dish of approx. 15 cm di-

ameter

1. Preheat the hot air fryer|

12 to 200 °C.

2. Cut the zucchini and/or aubergine,

pepper, tomatoes and onion into 2 cm

small cubes.

3. Mix the vegetables in a baking dish

with the garlic, the Herbes de Provence

and ½ teaspoon of salt. Season with

pepper. Mix the olive oil in.

4. Put the baking dish into the frying bas-

ket|6, and push the pan|10 together

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Silvercrest SHF 1500 A1 - IAN 290676 Manual

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