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48615 rev2_Layout 1 13/06/2013 10:22 Page 24
Vegetable crisps
Ingredients:
•
Selection of suitable vegetables:
e.g. Potatoes, parsnips, carrots,
beetroot, sweet potatoes
Fusilli pasta
Ingredients:
•
4 portions of fusilli pasta (480g)
•
3L boiling water
24
Method:
1
Fill the unit with oil to the MAX mark.
2
Set the Intellichef to the Fry temperature (220ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
3
Wash the vegetables, cut the vegetables into slices as thin as
possible (between 1-2mm), and pat dry.
4
Place the vegetable slices into the hot oil and fry until golden brown
(1-2 minutes), flip if necessary. Don't overcrowd the basket.
5
Once cooked drain on kitchen paper and sprinkle with salt.
6
Allow the unit to heat up again before cooking another batch.
Method:
1
Fill the Pan with boiling water to the MAX line.
2
Set the Intellichef to the Boil temperature (240ºC) place on the lid
and bring to the boil. The Indicator light will switch off when the Pan
is the correct temperature.
3
Add the pasta and stir.
3
Leaving the Lid off, boil for 12 minutes (or as per packet
instructions).
4
Drain and serve.
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