Delonghi Multifry FH1363, Multifry FH1163 Instruction manuals
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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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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