Recipes - Silvercrest SHF 1500 A1 Operating Instructions Manual

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 6 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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