Making Home-Made Chips - TEFAL Easy Fry Instructions Manual

IMPORTANT: To avoid damaging your appliance, never exceed the maximum quantities of
ingredients and liquids indicated in the instruction manual and in the recipes.
***place a cake tin/oven dish in the bowl (silicon, stainless steel, aluminium, terracotta
oven dish).
When you use mixtures that rise (such as with cake, quiche or muffins) the oven dish should
not be filled more than halfway.
TIPS
• Smaller foods usually require a slightly shorter cooking time than larger size foods.
• A larger amount of food only requires a slightly longer cooking time, a smaller amount of
food only requires a slightly shorter cooking time.
• Shaking smaller size foods halfway through the cooking time improves the end result
and can help prevent uneven cooking.
• Add some oil to fresh potatoes for a crispy result. After adding a spoon of oil, fry the
potatoes within a few minutes.
• Do not cook extremely greasy foods in the Easy Fry.
• Snacks that can be cooked in an oven can also be cooked in the Easy Fry.
• The optimal recommended quantity for cooking fries is 700 grams.
• Use ready made puff and shortcrust pastry to make filled snacks quickly and easily.
• Place an oven dish in the Easy Fry bowl if you want to bake a cake or quiche or if you
want to fry fragile ingredients or filled ingredients. You can use an oven dish in silicon,
stainless steel, aluminium, terracotta.
• You can also use the Easy Fry to reheat food. To reheat food, set the temperature to
160°C for up to 10 minutes.

MAKING HOME-MADE CHIPS

For the best results, we advise to use frozen chips. If you want to make home-made chips,
follow the steps below.
1. Choose a variety of potato recommended for making chips. Peel the potatoes and cut
them into equal thickness chips.
2. Soak the potato chips in a bowl of cold water for at least 30 minutes, drain them and dry
them with a clean, highly absorbent tea towel. Then pat with paper kitchen towel. The
chips must be thoroughly dry before cooking.
3. Pour ½ tablespoon of oil (vegetable, sunflower or olive) in a dry bowl, put the chips on top
and mix until they are coated with oil.
4. Remove the chips from the bowl with your fingers or a kitchen utensil so that any excess
oil stays behind in the bowl. Place the chips in the bowl.
Note: Do not tip the container of oil coated chips directly into the bowl in one go,
otherwise excess oil will end up at the bottom of the bowl.
5. Fry the chips according to the instructions in the section Cooking guide.
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