Page 1
FRENCH FRIES
Ingredients: FH1163 FH1363
Fresh potatoes (to peel) 1500 g 1750 g
Fine salt to taste to taste
Peanut oil level 4 level 5
lower heating element power button and press the on/o
button.
7. After cooking for 5 minutes, add the cubed mozzarella and
cook for 17-20 minutes (we suggest rotating the pizza by
half a turn after 25 min. to obtain the best result).
Serves 6 8
Preparation time 10 min. 10 min.
Cooking time 37 min. 40 min.
1. Insert the paddle into the bowl.
2.
Peel the potatoes and cut them into chips of about 1 cm per side.
3. Put the chipped potatoes under running water for a few
minutes and rinse thoroughly.
4.
Drain and dry thoroughly with paper towel.
5. Add the potatoes and the right amount of oil to the bowl.
6. Close the lid, set the thermostat dial to position 4, press the
lower heating element power button and press the on/o
button.
7. Cook for 37-40 minutes, add salt and serve.
FRESH PIZZA
Ingredients: FH1163/FH1363
Water 70 ml
Olive oil 13 ml
Italian our (type 00) 125 g
Salt 3 g
Fresh yeast 7 g
Serves 1
Preparation time 70 min
Cooking time 32-35 min
Ingredients for the topping:
Tomato 100 g
Mozzarella cheese 100 g
Salt, oregano to taste
1. Pour the our into a bowl, form a hole in the centre and
add all the other ingredients.
2. Knead thoroughly by hand until the dough is smooth and
soft forming a ball which will rise in a container sprinkled
with our on the base.
3. Cover with a clean tea towel and place in a warm place
away from drafts. After about 1 hour of rising, start to prepare the pizza.
4. Remove the paddle from the bowl.
5. Grease the bottom and spread the pizza dough over this.
Garnish with tomato sauce, a pinch of salt and oregano.
6. Close the lid, set the thermostat to position 2, press the
SAVOURY PIE
Ingredients: FH1163/FH1363
Pu pastry 1 roll
Sautéed mushrooms 200 g
Mozzarella 1
Eggs 2
Milk 100 ml
Parmigiano cheese 10 g
Salt to taste
Pepper to taste
Serves 4
Preparation time 10 min.
Cooking times 23-27 min.
1. Beat the eggs, the grated cheese and milk in a bowl with a
pinch of salt and pepper.
2. Remove the paddle from the bowl.
3. Roll out the pu pastry with greaseproof paper underneath and perforate the bottom with fork prongs.
4. Place the mushrooms and the cubed mozzarella on the
base, pour the pre-prepared liquid over the dough and
distribute.
5. Roll up the edges of the dough inwardly and cut o the
excess greaseproof paper with a pair of scissors (keeping
some edging to t and shape the pie and for the nal extraction).
6. Close the lid, set the thermostat dial to position 3, press the
lower heating element power button and press the on/o
button.
7. After cooking for 15 min., rotate the pie 180° (with the
help of the greaseproof paper); the pie will be ready in a
total of 23-27 min.
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Page 2
BOLOGNESE SAUCE
Ingredients: FH1163 FH1363
Minced meat 700 g 1000 g
Tomato puree 350 g 500 g
Carrot 1 1
Celery stalk 1 1
Shallot 1 1
Salt, pepper to taste to taste
Olive oil Level 5 Level 5
Serves 8 12
Preparation time 5 min. 5 min.
Cooking time 40 min. 50 min.
1. Insert the paddle into the bowl.
2. Finely chop and spread the celery, carrots and shallots or
onions over the entire base of the bowl, add the oil.
3. Close the lid, set the thermostat dial to position 4, press the
lower heating element power button and press the on/o
button.
4. Sauté for 5 min., add the minced meat and cook for a further 5 min. (while this is cooking break up any lumps of
meat that may form with a wooden spoon)
5. Add the tomato, salt, pepper and cook for a further 40 - 50
min., stirring 3/4 times with a spoon while cooking.
RICE WITH PORCINI MUSHROOMS
Ingredients: FH1163 FH1363
Vialone nano rice 320 gr 480 gr
Porcini 200 gr 300 gr
Hot (chicken) stock 1250 ml 1500 ml
Garlic 1 clove 1 clove
Parsley to taste to taste
Parmigiano cheese to taste to taste
Butter to taste to taste
Oil level 3 level 3
4. At the end, add the chopped parsley, stir in the butter and
Parmigiano cheese and serve.
MEAT AND VEGETABLE KEBABS
Ingredients for 4 kebabs: FH1163/FH1363
Meat 350 g
Chicken 180 g
Courgettes 1
Peppers 1
Salt to taste
Pepper to taste
Serves 4
Preparation time 15 min.
Cooking time 25 min.
1. Remove the paddle from the bowl.
2. Cut the meat and vegetables into cubes and place them
onto skewers, alternating the meat and vegetables.
3. Place the kebabs directly on the base of the bowl, close the
lid, set the thermostat dial to position 4 and press the on/
o power button, the lower heating element should be in
the o position.
4. Cook the kebabs for 25 min. turning once after 13-15 min.
Serves 4 6
Preparation time 5 min 5 min
Cooking time 30 min 30 min
1. Insert the paddle in the bowl.
2. Pour in the oil and add the garlic clove. Close the lid, set
the thermostat dial to position 4, press the bottom heating
element button and press the on/o button.
3. Sauté for 2 min, remove the garlic, add the porcini mushrooms and cook for another 5 min. Add the rice, half of the
stock and cook for another 10 min. Pour in the remaining
stock and nish cooking for another 13 min, stirring 2-3
times with a spoon towards the end of the cooking time.
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Page 3
NUGGETS OF VEAL WITH ARTICHOKES
Ingredients: FH1163 FH1363
Lean veal 400 g 600 g
Artichokes 100 g 200 g
Stock 150 g 200 g
Shallot 1 1
Salt to taste to taste
Pepper to taste to taste
Olive oil Level 2 Level 2
Serves 4 6
Preparation times 10 min. 10 min.
Cooking times 30 min. 35 min.
1. Insert the paddle into the bowl.
2. Chop the shallots and spread evenly inside the bowl, add
the oil.
3. Aside from preparing the rest of the ingredients, cut the
lean veal into small pieces and the artichokes into slices.
4. Close the lid, set the thermostat dial to position 4, press the
lower heating element power button and press the on/o
button.
Cook the sauce for 3 min., then add the meat and cook for
another 4-5 min.
5. Now add the sliced artichokes, the stock, salt and pepper
and continue cooking for another 23-27 min. We recommend mixing by hand at least once to obtain a perfect
result.
SALMON IN PASTRY WITH SPINACH
Ingredients: FH1163/FH1363
Fillet of salmon 350 g
Pre-cooked spinach 200g
Pine nuts 20 g
Rolled pastry 2
Butter 20 g
Garlic 1 clove
Salt to taste
Pepper to taste
Eggs 1
Serves 6
Preparation time 20 min.
Cooking time 45 min.
1. Remove the paddle from the bowl.
2. Place the previously salted and peppered llet of salmon
inside the bowl (placed with the skin down).
3. Close the lid, set the thermostat dial to position 3, press the
lower heating element power button and press the on/o
10
button.
Cook for 15 min.; when cooked, remove from the bowl and
leave to cool.
4. Insert the paddle into the bowl and add the butter, a clove
of garlic, the pre-boiled spinach, the pine nuts, salt and
pepper and press the lower heating element power button and press the on/o button. Set the thermostat dial to
position 4. Cook for 5 min.
5. Roll out the dough (with the greaseproof paper underneath) on a work surface; place the salmon at the centre
of the pastry (removing the skin when cooled), cover with
the spinach and pine nuts.
6. Brush all 4 sides with the beaten egg and cover with the
other sheet of pastry to form a strudel; join the sides well
and cut away the excess pastry.
7. Make small cuts in the dough to allow the steam to escape
during cooking and brush with the egg.
8. Place the 'strudel' with the greaseproof paper underneath
inside the bowl (without the paddle), close the lid, set the
thermostat dial to position 3, press the lower heating element power button and press the on/o button.
9. Bake for 20-25 min. depending on the desired degree of
browning. Wait until it cools down a little before cutting
into slices.
STUFFED CUTTLEFISH
Ingredients: FH1163/FH1363
Small cuttlesh 8
Breadcrumbs 50g
Parsley to taste
Egg 1
Salt to taste
Serves 4
Preparation time 10 min.
Cooking time 20 min.
1. Clean the cuttlesh, cut and separate the tentacles; in a
blender, place the breadcrumbs, the parsley without the
stalks, the egg, salt, a drizzle of olive oil and the cuttlesh
tentacles.
2. Blend until the mixture is generally dense; ll the cuttlesh with the prepared lling.
3. Remove the paddle from the bowl.
4. Place the cuttle sh inside, close the lid, set the thermostat
dial to position 3, press the lower heating element power
button and press the on/o button.
5. Cook for 20 min. When cooked add a drizzle of olive oil to
the cuttlesh and serve.
Page 4
MARINATED PRAWNS
Ingredients: FH1163 FH1363
Prawns 600 g 800 g
Lemon (juice) 1/2 1/2
Garlic clove 1 1
Chopped parsley to taste to taste
Olive oil Level 3 Level 3
Serves 4 6
Preparation time 5 min. 5 min.
Cooking time 15 min. 20 min.
1. Wash and clean the prawns thoroughly. After drying properly, place the prawns in a casserole dish and marinate for
1 hour adding the oil, parsley and garlic.
2. Insert the paddle into the bowl.
3. Add the marinated prawns, set the thermostat dial to position 3, press the lower heating element power button and
press the on/o button.
4. Cook for 15 - 20 min.
RATATOUILLE
Ingredients: FH1163 FH1363
Aubergine 250 g 350 g
Courgettes 250 g 350 g
Red Pepper 350 g 450 g
Shallot or onion 100 g 200 g
Vine tomatoes 200 g 400 g
Garlic 1 1
Salt to taste to taste
Pepper to taste to taste
Thyme to taste to taste
Bay leaf to taste to taste
Olive oil Level 5 Level 5
5. Fry the shallot or onion for 3-4 minutes, then add the peppers and some of the stock and cook for another 4-6 min.
6. Finally, add the remaining vegetables, stock, salt and pepper and cook for another 43 - 50 minutes or so.
7. We recommend that you mix the ratatouille 2-3 times with
a plastic spatula during cooking to obtain the best result.
ROAST POTATOES
Ingredients: FH1163 FH1363
Fresh potatoes (to peel) 1500 g 1750 g
Fine salt to taste to taste
Rosemary sprigs 2 4
Garlic cloves 1 2
Peanut oil Level 5 Level 5
Serves 6 8
Preparation time 15 min. 15 min.
Cooking time 35 min. 43 min.
1. Peel the potatoes and cut into regular 1 cm cubes.
2. Place the potatoes under running water for a few minutes
and rinse thoroughly.
3. Drain and dry thoroughly with paper towel.
4. Insert the paddle into the bowl.
5. Add the potatoes to the bowl and the right amount of oil,
add salt, the rosemary and garlic.
6. Close the lid, set the thermostat dial to position 4, press the
lower heating element power button and press the on/o
button.
7. Cook for 35-43 minutes: serve
Serves 6 8
Preparation time 15 min. 15 min.
Cooking time 50 min. 60 min.
1. Wash and cut all the vegetables into large squares (except
the shallots or onions and tomatoes) to a thickness of
about 2 cm. Put the tomatoes in boiling water for a few
seconds, then peel and cut into pieces. Slice the shallot or
onion.
2. Insert the paddle into the bowl.
3. Spread the sliced shallot or onion over the base and add
the oil.
4. Close the lid, set the thermostat dial to position 4, press the
lower heating element power button and press the on/o
button.
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Page 5
CARAMELISED PINEAPPLE WITH ICE CREAM
Ingredients: FH1163/FH1363
Pineapple 4 slices
Butter 20 g
Brown sugar 50 grams
Vanilla ice cream / cream
Serves 4
Preparation time 5 min.
Cooking time 18 min.
1. Clean and slice the pineapple cutting it into slices of about
1 cm.
2. Remove the paddle from the bowl.
3. Put the butter inside. Close the lid, set the thermostat dial
to position 4, press the lower heating element power button and press the on/o button.
4. After 2 min. the butter will start to "bubble", then add the
pineapple slices and brown them for 2/3 minutes on both
sides.
5. Sprinkle with the brown sugar and continue cooking for
another 10 minutes stirring them halfway through cooking.
6. Serve the caramelised pineapple in dishes, garnishing each
with a scoop of vanilla ice cream or cream.
6. With the remaining dough, create strips to place crossed
7. Close the lid, set the dial to position 2, press the lower
8. Cook for 50 minutes. Turn o the lower heating element
JAM TART
Ingredients: FH1163/FH1363
Flour 250 g
Butter 125 g
Sugar 110 g
Eggs (1 whole and 1 yolk) 2
Salt to taste
Jam 170g
over the jam.
heating element power button and press the on/o button.
after 40 minutes. Once it has cooled, turn out the tart onto
a plate and serve.
Serves 12
Preparation time 15 min.
Cooking time 50 min.
1. Add the our, sugar, eggs, the butter straight from the
fridge in knobs and a pinch of salt to the food processor.
2. Blend all the ingredients until the dough is compact and
fairly elastic. Put everything in the refrigerator to settle for
at least half an hour
3. Remove the paddle from the bowl.
4. Grease and our the base well. Roll out 2/3 of the pastry
to a thickness of 3-4 mm and place it in the bottom of the
bowl carefully trimming the edge.
5. Perforate the bottom with a plastic tool and spread the jam
over, levelling it with a spoon
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