TEFAL Actifry 2 in 1 Owner's Manual page 9

VAry your seasoninGs!
A minimum oF wELL- VAry thE FAts
chosEn FAts, A mAxi- Preferably use vegetable fats which
are rich in monounsaturated and
mum oF spicEs From
polyunsaturated fatty acids, rather
ArounD thE worLD.
than animal fats which have a
sALt, pEppEr.
high saturated fatty acid content.
Whether oil or butter, the amount
rEcipE For A Long-LAst-
of fat per 100 g will be almost the
ing bALAncED DiEt.
same. But the quality is not the
same! Olive, sunflower, rapeseed,
walnut, hazelnut, grape seed, but
also almond, pistachio, pecan nut,
Salt
etc.
Use a variety of vegetable oils to
benefit from a variety of essential
fatty acids because your body can-
not produce them by itself. We must
Oil
get these essential fatty acids
in our everyday diet from one
spoonful of oil per day. The amount
of oil used in ACTIFRY 2-in-1 is re-
duced to the minimum: one spoon-
ful is sufficient to fry 1 kg of chips
or season the food in the bowl.
LEss sALt, LEss sugAr !
To overcome your craving for
salt and sugar, re-educate your
palate. You can cleverly and artfully
replace the excess salt and sugar
in your diet with fresh herbs and
condiments from around the world:
Japanese mirin and nori algae,
herbes de Provence, mustards of all
kinds, English oyster sauces, Indian
curries: go ahead and travel all
across France and around the world
to explore new gustatory treasures.
16
thE right Amount
oF sALt!
A good move for both your health
and your cooking. All the great
chefs will confirm it: adding salt
on the fly is the surest way to go
wrong. And all the doctors know it:
too much salt is bad for your health.
Adding the right amount of salt is
difficult! The new ACTIFRY 2-in-1
measuring spoon will help you add
salt with precision: it contains 0.5
g of salt, that is, the right amount
for 2 people per meal according to
WHO recommendations. ACTIFRY
2-in-1 recipes are designed to
serve 4 people: you therefore need
2 measures for the normal amount
of salt, and only 1 if you want to cut
down your salt intake even further.
The assurance of the right amount
of salt: good for your health.... and
the flavour too!
rEDiscoVEr spicEs!
Their appetite-stimulating, invigorating, antioxidant
and often digestive properties as well as their wide
spectrum of flavours delight the palate with exotic
aromas, even if the memory of them seems a bit dis-
tant...Their active principles are scientifically docu-
mented, particularly the presence of antioxidants.
The quantities consumed are, however, too low to
speak of any real vitamin, mineral or fibre intake.
turmEric, gingEr, sAFFron... sEEDs oF DiLL, AnisE, mustArD,
FEnugrEEK, coriAnDEr, cumin,
Add flavour to all meats and fish, but
sAVory or FEnnEL...
also to vegetable sauces and stocks
for cooking cereals and starches.
Add flavour to soups and stocks,
meat fillings, fish in tinfoil...
close-up on benefits: in small
quantities, turmeric has significant
close-up on benefits: coriander and sage contain a significant
antioxidant and anti-cancer properties.
quantity of antioxidants.
Ginger contains about forty antioxidant
compounds. Cinnamon delivers the
highest antioxidant potency per 100 g.
cArDAmom, cArAwAy, FEnugrEEK,
nutmEg, cLoVEs, curry...
Add flavour to rice, cereals, stocks,
sautéed meat and fish...
close-up on benefits: cloves have lose-up on benefits: cloves have lose-up on benefits: lose-up on benefits: lose-up on benefits: lose-up on benefits:
digestive and anti-inflammatory
properties.
LAurEL, orEgAno, thymE,
rosEmAry, mArjorAm, bAsiL,
tArrAgon, sAgE, mint,
pArsLEy, cApEr...
Add flavour to bouquets garnis
in sauces, pot-au-feu but also
risotto, pasta, grills...
pEppEr, pApriKA, hArissA sAucE,
chiLi, tAbAsco...
Add flavour to all dishes much
better than salt and act as flavour
enhancers.
cloves have cloves have cloves have cloves have cloves have cloves have cloves have cloves have cloves have cloves have
close-up on benefits: pepper
contains polyphenols, a powerful
antioxidant.