Meat - Poultry; Fish - Shellfish - TEFAL actifry User Manual

Meat - Poultry

To add flavour to meat and poultry, mix some spices (such as paprika, curry, mixed herbs, thyme.....) with the oil.
Chicken nuggets
Chicken drumsticks
Chicken legs
Chicken breasts
(boneless)
Chinese Spring Rolls
Lamb chops (2.5 cm to 3 cm
Pork chops
(2.5 cm thick)
Pork fillet
Sausages
Chilli Con Carne
minced beef)
(rump or sirloin cut
Beef steak
into 1 cm thick
Meatballs
*Turn halfway through cooking
Breaded scampi
Monkfish Fresh cut in pieces
Prawns
Jumbo King prawns Frozen and thawed 300 g (16 pieces)
T Q
YPE UANTITY
Fresh 750 g
Frozen 750 g
12 pieces
Frozen
(160 g)
Fresh 4 to 6
Fresh 2
Fresh 6 (about 750 g)
Fresh 4 to 8 small
Fresh
2 to 6
thick)
Fresh
2 to 3
Fresh 2 to 6 thin slices
or strips
Fresh 4 to 8 (pricked)
Fresh
(made from 500 g
Fresh
600 g
strips)
Fresh 12 pieces
T Q
YPE UANTITY
18 pieces
Frozen
(280 g)
500 g
Cooked 400 g
O
IL
None
None
None
None
None
None
1 spoonful oil
None
None
1 spoonful oil
None
1 spoonful oil
None
None

Fish - Shellfish

O
IL
None
1 spoonful oil
None
None
EN
C
OOKING TIME
18 - 20 min
18 - 20 min
12 - 15 min
30 - 32 min
30 - 35 min
10 - 15 min
10 - 12 min
20 - 25 min*
18 - 23 min*
12 - 15 min
10 - 12 min
30 - 40 min
8 - 10 min
18 - 20 min
C
OOKING TIME
10 min
20 - 22 min
10 - 12 min
12 - 14 min
6