Silvercrest SHFD 2150 A1 Operation And Safety Notes page 19

˜ Cooking table
Food
Potatoes and fries
Frozen fries (thin)
Frozen fries (thick)
Home-made fries (8 x 8 mm)
Home-made potato wedges
Home-made potato cubes
Fried grated potatoes
Potato gratin
Meat and poultry
Steak
Lamb chop
Hamburger
Sausage
Drumsticks
Chicken breast
Snacks
Samosas
Frozen chicken nuggets
Frozen fish fingers
Frozen bread crumbed
cheese snacks
Stuffed vegetables
Baking
Cake
Sandwich
Croutons
= add +½ teaspoon of oil
1
Regularly check the ingredients until they
are cooked or have obtained the desired
browning level. The required cooking time
may be actually shorter or longer than stated
in the recipes.
Recommended Cooking time
quantity (g)
500–1400
500–1400
500–1400
1
300–800
1
300–750
1
500
500
100–500
100–500
100–500
100–500
300–1000
100–500
100–400
100–700
100–400
100–400
100–400
6 x 50 – 9 x 50
2
2 sets
400
• = use baking tin
2
Temperature
(mins)
20–30
20–30
20–30
18–22
12–18
20
30–40
7–15
10–14
7–14
8–10
25
10–15
12–15
6–10
6–10
8–12
10
15
4–6
6–10
To avoid a prolonged cooking time, the
ingredients should not be too thick.
The height of the baking tin or the oven dish
must not exceed the MAX fill line
the basket .
4 ] [
Shake
(°C) required
180 Y
180 Y
180 Y
180 Y
180 Y
180 Y
160 Y
180 N
180 N
180 N
180 N
200 Y
180 N
200 Y
200 Y
200 N
180 N
180 N
160 N
180 N
180 N
inside
[ 3 ]
GB 17