Silvercrest SHF 1650 A1 - Manual (Page 14)

SilverCrest SHF 1650 A1
12 - English
Recipes
The air fryer works without oil! It is the healthy alternative to the conventional deep fryer. It is fast
and versatile and easy to use and clean.
A. Preheat the air fryer at the specified temperature for approx. 2-3 minutes (depending on
the recipe). You can also prepare the recipes without preheating the air fryer. However,
the cooking time is extended by approx. 2-3 minutes if the air fryer has not been
preheated.
B. Place the ingredients for the specified time in the air fryer.
C. If specified in the recipe, lift the pan (7) and basket (6) by the handle (9) from the air
fryer and shake the food during the operating time.
Once the recipe is complete, remove larger food from the basket (6) using cooking tongs or fill the
basket contents into a bowl.
Chips with yoghurt dip
Ingredients:
500g large, waxy potatoes
½ tbsp. cooking oil (such as olive oil)
150ml yoghurt (Greek)
2 tbsp. garden herbs (we recommend flat-leaf parsley), finely chopped
2 tbsp. garden herbs (chives), finely chopped
Freshly ground black pepper
Salt
Peel the potatoes and cut into long 8mm-thick sticks (with a chip cutter).
Soak the chips (potato sticks) in water for at least 30 minutes. Then drain them thoroughly and dry
them with kitchen paper.
Preheat the air fryer to 150°C. Dip the potato sticks carefully in oil in a large bowl and place them
in the basket (6).
Insert the pan (7) and basket (6) into the air fryer and set the timer (4) to 5 minutes. Pre-fry the
chips (potato sticks) until they are cooked and crispy; then let them cool.
Now increase the temperature of the air fryer to 200°C. Reinsert the pan (7) and basket (6) with
the chips into the air fryer and set the timer (4) to 12-16 minutes. Fry the chips (potato sticks) until
they are golden brown. We recommend that you shake the chips after 1/3 and 2/3 of the cooking
time to ensure that they are cooked evenly.
Prepare the yoghurt dip while the chips (potato sticks) are cooking. Mix the yoghurt in a small bowl
with the garden herbs (parsley and chives). Season to taste with salt and pepper.
Drain the chips in a colander lined with kitchen paper. Sprinkle with salt.