Making Home-Made Fries - Philips Airfryer XXL User Manual

ENGLISH
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3 To exit the keep warm mode, press one of the following buttons: preset button,
temperature button, or On/Off button.
Tip
• If food like French fries loses too much crispness during the keep warm mode,
either shorten the keep warm time by switching off the appliance earlier or
crisp them up for 2-3 minutes at the temperature of 350°F/180°C.
Note
• If you activate the keep warm mode during cooking (the keep warm button
lights up with pulsing effect), the appliance will keep your food warm for 30
minutes after the cooking time has elapsed.
• During the keep warm mode, the fan and heater inside of the appliance turn
on from time to time.
• The keep warm mode is designed to keep your dish warm immediately after it
is cooked in the Airfryer. It is not meant for reheating.

Making home-made fries

To make great home-made fries in the Airfryer:
-
Choose a potato variety suitable for making fries, e.g. fresh russet potatoes.
-
It is best to air fry the fries in portions of up to 1000 grams / 35 oz for an even
result. Larger fries tend to be less crispy than smaller fries.
-
Shake the basket 2-3 times during the airfrying process.
1 Peel the potatoes and cut into sticks (8x8mm / 5/16 x 5/16 in thick).
2 Soak the potato sticks in a bowl of water for at least 30 minutes.
3 Empty the bowl and dry the potato sticks with a dish towel or paper towel.
4 Pour a half tablespoon of cooking oil in the bowl, put the sticks in the bowl and
mix until the sticks are coated with oil.
5 Remove the sticks from the bowl with your fingers or a slotted kitchen utensil so
excess oil remains in the bowl.
Note
• Do not tilt the bowl to pour all the sticks in the basket at once to prevent excess
oil from going into the pan.
6 Put the sticks in the basket.
7 Fry the potato sticks and shake the basket halfway through the airfrying
process. Shake 2-3 times if you prepare more than 500g/17.6 oz of fries.
Note
• Consult the chapter "Food table" for the right quantities and cooking times.