EN 30
• Depending on how thick you cut the potatoes, you can vary between potato
wedges and thick or thin fries. The thicker you cut the potatoes, the longer
the cooking time.
• If you would like to prepare frozen French fries, you do not have to add oil
as most frozen foods are par-fried. When preparing frozen French fries or
other frozen foods, be sure to observe the information from the manufac-
turer on the packaging.
• Depending on the variety, climate and cultivation conditions, potatoes
may have a different shape, size, taste and quality. Each variety has its
own special characteristics. That’s why your cooking results may vary
depending on the origin and season.
• Waxy potatoes are generally recommended for making French fries.
Young potatoes often have a high water content that makes it diffi cult to
make crispy French fries.
Coconut shrimps
Ingredients:
12 shrimps (peeled and gutted)
For the breadcrumb coating:
approximately ½ cup of fl our
approximately ½ cup of coconut fl akes
approximately ½ cup of breadcrumbs
1 – 2 egg whites
Preparation:
1. Add the coconut fl akes and the breadcrumbs, 1 part to 1, to a small bowl and mix
the ingredients.
2. Add the fl our to a separate bowl.
3. Separate the yolk from the egg white and add the egg white to another small bowl.
4. Insert the basket insert in the tray.
5. First roll the shrimps in the fl our, then dip them in the egg white and fi nish by rolling
them in the coconut breadcrumb coating.
6. Place the shrimps in the basket insert and put the tray with the basket insert in the
device.
7. Set the cooking temperature to 190 °C.
8. Set the timer to 10 minutes.
9. Your shrimps are ready to serve once they are golden brown.
10. If your shrimps are not fi nished when the set time has elapsed, extend the cooking
time.
