TEFAL Actifry 2 in 1 Owner's Manual
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TEFAL Actifry 2 in 1 Owner's Manual

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Day after day,
TEFAL' Nutritious & Delicious
range help you share culinary
pleasure and a balanced
diet by:
enhancing and preserving
the qualities of natural
ingredients that are essential
to your diet;
limiting the use of fat;
promoting a return
to forgotten tastes;
limiting time spent
on preparing meals
www.tefal.co.uk
3
Don't miss out
on your
favourite fooDs
ISBN 978-34-0366-046

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Summary of Contents for TEFAL Actifry 2 in 1

  • Page 1 Don’t miss out Day after day, TEFAL’ Nutritious & Delicious range help you share culinary pleasure and a balanced diet by: enhancing and preserving the qualities of natural ingredients that are essential to your diet; limiting the use of fat;...
  • Page 2 Don’t miss out on your favourite foods...
  • Page 3 & DELicious Editorial The incredible story of ACTIFRY The experts talk thE goLDEn ruLEs oF nutrition Add variety to your food, nutritional intake, enjoyment Vary your seasonings QuicK-stArt guiDE to ActiFry 2-in-1 rEcipEs Variety every single day Gourmet exceptions...
  • Page 4 As a balanced diet is built over time, TEFAL has designed this new utensil so that nutrition becomes delicious in a very real sense, easy to follow and adopt, day after day. »...
  • Page 5 TEFAL - Société d’Emboutissage de to our dishes and flavours. It is ate this book containing whole- the globe ! wholesome and flavoursome revolutionary method.
  • Page 6 thE ExpErts tALK turKEy russiA sLoVAK rEpubLic gErmAny good health meet for the benefit of the entire family. ACTIFRY Professor-Doctor Doctor Doctor Doctor makes it easier to follow the PETER MINÁRIK OSMAN MÜFTÜOGLU MARIANA TRIFONOVA JOHANNES M. PEIL recommendations of doctors and nutritionists, namely, eating more Gastroenterologist Endocrinologist...
  • Page 7 thE goLDEn ruLEs thE right DAiLy portion of nutrition breakdown of daily intakes 50 to 75 % Carbohydrates: It is hard to follow the rules for a healthy diet on a daily basis. 15 to 30 % Fats: ACTIFRY 2-in-1 modifies just what is necessary in your eating 10 to 15 % Proteins: habits, with enjoyment and delicious food.
  • Page 8 ADD VAriEty toyour food, nutrients, enJoyment VAry thE ingrEDiEnts ! it is high timE wE VAry thE FLAVours ! VAry thE mEnus ! rEminDED our- Monotony is your worst enemy. If Today's eaters have the mindset of 2-week menu. 2 weeks of coach- you eat the same type of food day explorers filled with nostalgia for ing with ACTIFRY 2-in-1.
  • Page 9 rEDiscoVEr spicEs! VAry your seasoninGs! Their appetite-stimulating, invigorating, antioxidant and often digestive properties as well as their wide spectrum of flavours delight the palate with exotic aromas, even if the memory of them seems a bit dis- tant…Their active principles are scientifically docu- mented, particularly the presence of antioxidants.
  • Page 10 QuiCK-start Guide to ActiFry 2-in-1 BOWL ALONE BOWL & TRAY (chips, vegetables, etc.) (steak/chips, salmon/vegetables, etc.) • Put the chips in the bowl with the paddle. Example of steaks/chips: total 45 min • Add oil using the spoon. • Put the chips in the bowl with the paddle and without the tray. TIPS •...
  • Page 11 With ActiFry 2-in-1, tEFAL has invented a product truly designed for diversity. This utensil, as convenient as it is appealing, is designed to reconcile lovers of chips and traditional delicacies with balance and nutrition.
  • Page 12 Steak Must have recipe and chipS preparation inGredientS inGredientS BoWL rinse your chips and pat dry carefully. 1.2 kg potatoes peeled and cut into 13 mm x 13 mm chips olive oil cookinG trAy 4 rump steaks (120 g) put the chips in the bowl. add oil and season with salt and salt and pepper pepper.
  • Page 13 chicken Must have drumStickS recipe and chipS preparation inGredientS BoWL rinse your chips and pat dry carefully. 1.2 kg potatoes peeled and cut into 13 mm x 13 mm chips olive oil cookinG trAy 8 chicken drumsticks put the chips in the bowl. add oil and season with salt salt and pepper and pepper.
  • Page 14 Salmon Must have recipe courGetteS cookinG inGredientS BoWL put the courgettes in the bowl. add the garlic, basil puree 1.2 kg courgettes cut into and oil. Close the lid. round slices 30 min set the total cooking time to Chopped garlic ½...
  • Page 15 Scrambled eGGS with bacon preparation inGredientS BoWL beat the eggs. season with salt and pepper. 8 eggs salt and pepper cookinG trAy 4 slices of bacon put the eggs in the bowl. Close the lid. 10 min set the total cooking time to press .
  • Page 16 Seafood brochetteS cauliflower and leekS preparation inGredientS BoWL make brochettes by alternating scallops, cods, mussels, prawns 200 g leeks thinly sliced and grapes. 600 g cauliflower 5 cl white wine cookinG 25 cl vegetable stock ½ turmeric ½ chopped lemon place the leeks with the white wine, vegetable stock, grass 5 min...
  • Page 17 Goat cheeSe criSpS criSpy courGetteS preparation inGredientS BoWL Cut each brick pastry sheet into 2. brush both sides of the brick pastry 3 courgettes thinly sliced sheets with egg yolk. place slices of goat cheese and parsley leaves at one 10 cl vegetable stock end of the brick pastry sheets and fold into a triangle.
  • Page 18 hamburGer AND celery chipS preparation inGredientS BoWL spread mustard on 8 hamburger bun halves. 800 g celeriac cut into chips place cheddar slices on the burgers. grape seed oil salt and pepper cookinG trAy 4 burgers put the celery chips in the bowl. add oil and season with salt 4 cheddar slices and pepper.
  • Page 19 fiSh AND chips preparation inGredientS BoWL Cut the fish fillets into fingers and brush them with eggs beaten with 1 kg firm potatoes cut into Tabasco . roll them in oat flakes and keep them refrigerated until ready ® chips to cook.
  • Page 20 veal fricaSSee and provencal tomatoeS preparation inGredientS BoWL mix the garlic with the herbs and chopped onion. Cover the half tomatoes 500 g veal (neck) chopped into with this mixture. season with salt and pepper. small chunks 4 chopped shallots 1 leek finely chopped cookinG 3 carrots finely chopped...
  • Page 21 peacheS in Syrup and coconut macaroonS preparation inGredientS BoWL beat the egg whites until frothy and add the coconut and agave nectar. 6 peaches cut into quarters 30 cl water 1 tbsp agave nectar cookinG 1 star anise 1 stick of cinnamon 1 vanilla pod put water with the agave nectar, the spices and the mint tea 1 mint tea sachet...
  • Page 22 With ActiFry 2-in-1, tEFAL has created a genuinely gourmet product. This utensil, as efficient as it is stunning, makes for a perfect marriage of flavour and nutrition...sheer delicious goodness.
  • Page 23 Grilled veGetableS raw ham SprinG rollS preparation inGredientS BoWL spread out the raw ham slices on the worktop. 2 courgettes cut into rounds at one end of each slice, place the mozzarella and strawberry sticks and 2 bell peppers cut into strips then the rocket, basil leaves and roll each ham slice to form spring rolls.
  • Page 24 quinoa & courGetteS duck breaSt preparation inGredientS BoWL remove a part of the fat from the breast and cut it into 4 equal parts. 200 g quinoa 3 courgettes thinly sliced cookinG 2 red onions thinly sliced ½ hazelnut oil ¼...
  • Page 25 black blood puddinG GinGerbread & Stewed pineapple preparation inGredientS BoWL brush the blood puddings with mustard and roll them in the mixed 2 small pineapples diced gingerbread. 10 cl rosé wine ½ 4 spices cookinG trAy 4 black puddings put the diced pineapples with the wine, salt, pepper and mustard the 4 spices in the bowl.
  • Page 26 farfalle riSotto ScallopS cookinG inGredientS BoWL put the farfalle pasta and onion in the bowl. add the olive oil. 250 g whole-wheat farfalle 3 min Close the lid. Leave to cook for . add the vegetable stock. pasta season with salt and pepper. set the total cooking time to 1 chopped red onion 75 cl vegetable stock ½...
  • Page 27 Stewed fiG chocolate criSpS preparation inGredientS BoWL dilute the egg yolk in a little water. Cut each brick pastry sheet into two. 10 fresh or frozen figs cut into brush both sides of the brick pastry sheets with the egg yolk. pieces place the chocolate bars at the end of the brick pastry sheets and fold brown sugar...
  • Page 28 With ActiFry 2-in-1, tEFAL has designed a genuinely nutritional product. This utensil, as compact as it is innovative, is designed to meet most of your needs.
  • Page 29 fennel Salmon, dill and lemon preparation inGredientS BoWL place the salmon fillets in a freezer bag with the soy sauce, lemon zests 4 fennels thinly sliced and juice, dill and stir well so that the salmon soaks up all the flavours. 2 shallots finely chopped 300 ml vegetable stock cookinG...
  • Page 30 half-baked Salmon and beet chutney preparation inGredientS BoWL roll the salmon fingers in sesame seeds and 200 g cooked beet, finely refrigerate them until ready to cook. diced 1 red onion finely chopped cookinG 75 g chopped prunes ½ raspberry vinegar ½...
  • Page 31 veal piccata, carrotS and oranGeS preparation inGredientS BoWL spread out the veal cutlets on the worktop and then top them with fromage 800 g carrots thinly sliced frais. Cover with apricot strips and sage. Zest and juice of an orange roll each cutlet tightly and string them.
  • Page 32 Seafood Sauerkraut preparation inGredientS BoWL spread out the hake fillets. Top them with a round slice of lemon and dill. 800 g sauerkraut cabbage Then roll and skewer with a toothpick. refrigerate until ready to cook. 5 cl white wine juniper berries cookinG trAy...
  • Page 33 mackerel, Stewed tomatoeS, cucumber and kiwi preparation inGredientS BoWL spread horseradish on the mackerel fillets. 5 tomatoes diced ½ chopped mint cookinG trAy 4 mackerel fillets ½ horseradish put the tomatoes with the mint in the bowl. Close the lid. set Juice of 1 lemon 23 min the total cooking time to...
  • Page 34 Friday nutrition tiP exaMples VitaMin C: wHat iS lunch iMPortant iS tHe doSe! 200 g tabbouleh oF balanced Veal fricassée and Provencal tomatoes 1 tbsp oil 60 g whole-grain bread Menus 30 g emmental cheese 1 seasonal fruit dinner 100 g cabbage salad Tuesday Monday Farfalle risotto with scallops and rocket...
  • Page 35 Thursday exaMples lunch Veal piccata, carrots and oranges oF balanced 60 g whole-wheat semolina (uncooked) 1 tbsp oil 1 yoghurt pot Menus 1 fruit dinner Cucumber salad (100 g) Tuesday Monday 1 egg 200 g spinach lunch 1 tbsp oil lunch 60 g whole-wheat bread 100 g coleslaw salad...
  • Page 36 spoon = actifry spoon spoon = spoon = ctifry spoon ctifry spoon ctifry spoon Fish - shellFish TYPE QUANTITY INGREDIENTS TO ADD COOKING TIME Breaded scampi Frozen 500 g none 12-14 minutes Prawns Cooked 600 g none 8-10 minutes Jumbo king prawns Frozen 450 g none...
  • Page 37 acknoWledgeMenTs Dr. Peter Minárik Professor Dr. Osman Müftüoglu Dr. Johannes M. Peil Dr. Christian Recchia Dr. Marianna Trifonova Nathalie Hutter Lardeau SA SEB - 21261 SELONGEY CEDEX RCS B 302 412 226 All rights reserved recipes Chloé Baeyaert nuTriTional liTeraTure Atlantic Santé...

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