FRYAIR...because it s better Welcome to your new Fryair Your new Fryair offers a new and exciting method of cooking. It offers instant fan-forced convection cooking which will make your cooking and baking quicker and more economical. What Can I Cook In My Fryair? Whatever you cook in a normal oven can be cooked in the Fryair. Cooking times will be similar to a fan-forced convection oven. General Warning Your new Fryair is a cooking apparatus, it gets very hot and it generates steam and fat splatters when opened DO NOT LEAVE CHILDREN UNATTENDED AROUND THIS APPLIANCE! Care, Cleaning and Storage Once the unit has cooled completely remove the bowl, baking tray, racks etc all these items can be placed in the dishwasher. The Fryair unit has a self-cleaning function. Add 2-3 cms of water with a little detergent to the bowl of the Fryair, close the lid and set on wash for 15 minutes. Once the unit has cooled completely, unplug, empty the water, wipe out the unit and store the unit in an upright position. Do NOT place any heavy items on top of the appliance at any time as this could result in damage to the appliance. Preparing the Fryair for use Unpack the unit, dispose of all packaging materials, Place the Fryair on a flat heat-resistant surface, wipe over inside and out with a damp cloth to remove any dust that may have accumulated prior to purchase Use Depending on what method of cooking you are using, place the baking tray, steamer, baking cage, rack or rotisserie, with food, into the machine. When using the rack either high or low, keep the baking tray beneath the rack to catch cooking juices. Close the lid by depressing the button on the right-hand side of the hinge ensure there is no food touching the lid. Set the required cooking time and temperature. Once the required time has elapsed the machine will beep to indicate the cooking time is over. CARE MUST BE TAKEN WHEN OPENING THE MACHINE AND WHEN REMOVING THE FOOD
Accessories BASIC ACCESSORIES Your Fryair comes complete with a basic set of accessories which includes tongs, baking cage, rack, and rotisserie set (also called the chicken fork ). TONG BAKING CAGE RACK This handy tool is designed especially for lifting hot food out of the Fryair Put the central rotisserie pole through the centre of the baking cage. Use the baking cage to cook French fries, wedges, roasted root veges, prawns or any other foods that require constant turning to achieve even cooking. The rack can be used in either the high or low position depending on how close you need your food to the heat source. The low rack is best for foods that require longer cooking while the high rack is good for quicker cooking foods such as chicken wings, pizza and prawns. It is always a good idea to have a baking tray or baking paper on the base of the machine to catch any drips. ROTISSERIE SET Consists of the central pole and two forks. Using for a whole chicken, push the central pole straight through the chicken (end to end), put a fork on each end of the pole (forks pointing toward the chicken), push the forks firmly into the chicken and tighten the screws, tie the wings and legs firmly to the body. DELUXE ACCESSORY PACK Use the same technique with other proteins. The central pole is also used with the Baking Cage, the Sandwich and the Skewer (the latter two are part of the Deluxe Accessory Pack). The additional deluxe accessory pack consists of a 24cm non-stick baking tray, a 24cm steamer rack, a sandwich rack and a skewer rack. BAKING TRAY STEAMER TRAY SKEWER RACK This useful tool can be used in conjunction with the high rack, low rack, steamer rack and as a drip-catching tray when cooking with any of the other accessories. With water in the baking tray, the steamer tray can be placed on the top of the baking tray and used for steaming fresh or frozen veges and/or fish and shellfish. Thread chunks of meat or chicken, capsicum, pineapple, onion etc onto the skewers. Attach the rounded heads of the skewers to one half of the skewer rack and the pointed ends of the skewers to the other half. Thread the central pole through the centre of the rack, place in the rotisserie mechanism and cook, basting with your choice of sauces or flavourings.
SANDWICH RACK This handy accessory can be used to toast bread, make toasted sandwiches, cook steak, chops, fish etc, anything that needs to be held firm while being turned constantly. This tool is also used in conjunction with the rotisserie pole Troubleshooting Guide Problem Probable Reason Solution Fryair light turns on and off THIS IS NORMAL The Fryair is going through a normal cooking cycle. During the cooking process the heating elements and therefore the light will turn off and on to ensure that the desired temperature is maintained. You want to add more food or turn the food that is cooking The Fryair is beeping Food is not cooked through Food is over cooked or burnt The Fryair doesn t turn on My recipe requires more than 60 minutes but the timer only goes to 60 minutes My cakes/desserts are getting burnt on top To add more food and to ensure even cooking The cooking cycle is finished Setting time was too short or heat selection was too low Setting time was too long or heat selection was too high No power Not set The Fryair forces intense heat from the top downward. In foods that Open the lid of the Fryair and make necessary additions or movements. Be as quick as possible to avoid too much loss of heat. TAKE CARE THE INSIDE OF THE FRYAIR IS VERY HOT AND HOT STEAM WILL BE RELEASED WHEN THE LID IS OPENED Check that your food is cooked to your satisfaction, remove from the Fryair. Refer back to recipe guidelines where relevant. Increase the time and/or the temperature as necessary Refer back to recipe guidelines where relevant. Decrease the time and/or the temperature as necessary Ensure that the cord is connected and plugged into a switched on outlet. Check that the timer and the temperature settings are activated At the end of 60 minutes you will have to reset the timer Where possible turn the food over or move to a lower position.
are high in fat or sugar this can result in surface scorching Where these options are not possible cover the foods with tin-foil and continue cooking Quick Cooking Guide (these cooking times are a guide only they will vary depending on quantities, personal preferences, electricity supply and the cut and size of meats and veges) CHICKEN SIZE/AMOUNT TIME TEMPERATURE ACCESSORY Chicken (Whole) Size 10-12 30 40 mins 230 C Rotisserie or low rack Chicken (Whole) Size 12-14 35 45 mins 230 C Rotisserie or low rack Chicken (Whole) Size 14-16 45 55 mins 230 C Rotisserie or low rack Chicken (Pieces) 15 30 mins 230 C Low Chicken (crumbed and frozen-no bone) depending on size As per packet instructions less 5 minutes As per packet instructions plus 20 Low Chicken Wings 10 15 mins 200 C Baking Cage or High Chicken, whole and pieces with bone in it is recommended that the chicken be thawed and when cooking by rotisserie the wings and thighs should be tied to the body. Extra time needs to be allowed for if the chicken is stuffed. LAMB SIZE/AMOUNT TIME TEMPERATURE ACCESSORY Lamb 7 chop rack 16 mins plus 8 230 C Low mins resting Lamb Roast 1.5 kg 50 70 mins 220 C Rotisserie or Low Lamb Chops 10 12 mins 220 C Low Lamb cooking times will vary depending upon your own preference for rare/medium or welldone. Lamb needs to be turned regularly during cooking. Lamb should be rested after cooking. Lamb s do not require browning prior to cooking the Fryair will brown them during the cooking time. PORK SIZE/AMOUNT TIME TEMPERATURE ACCESSORY Pork Roast 1.5 kg 60 90 mins 220 C Rotisserie or Low Pork Chops 12 15 mins 220 C Low Bacon As many as will fit 10 12 mins 210 C Low Pork cuts with the bone in will take longer than boneless cuts BEEF SIZE/AMOUNT TIME TEMPERATURE ACCESSORY Beef Roast-Bolar 1.5 kg 60 70 mins 220 C Rotisserie or Low Beef Roast- 1.5 kg 60 70 mins 220 C Rotisserie or Low
Rolled Steak 8 12 mins 230 C Low or Sandwich OTHER SIZE/AMOUNT TIME TEMPERATURE ACCESSORY PROTEINS Sausages 6 12 15 mins 230 C Sandwich or Low Fish Pieces 7 15 mins 200 C Sandwich or Low, High or Steamer Prawns 5 9 mins 230 C Sandwich or Low, High or Steamer Sausages can be placed directly into the sandwich rack and rotisserie cooked Fish pieces can be placed inside the foil or baking paper lined sandwich rack and then rotisserie cooked Prawns can be cooked the same way as the fish pieces, or if cooking a large number, use the baking cage instead MISCELLANEOUS SIZE/AMOUNT TIME TEMPERATURE ACCESSORY Hash Browns As many as will fit 12 15 mins 230 C Low frozen Baked potatoes As many as will fit 35 55 mins 220 C Low skin on Frozen Wedges 1 2 scoops 20 25 mins 230 C Baking Cage Roasted root vegetables As many as will fit? 220 C Low Frozen veges As many as will fit As per instructions 210 C Bake Tray and less 5 mins Steamer Frozen Pies 1 5 As per instructions As per instructions + less 5 mins 20-30 degrees Low Frozen Pizza 1 As per instructions As per instructions + less 5 mins 20-30 degrees High Roast Nuts 1 4 handfuls 5 8 mins 210 C Baking Cage Roast Coffee 1 4 handfuls 10 15 mins 210 C Baking Cage Beans Frozen pastries 1 5 As per instructions less 5 mins As per instructions + Low or High 20-30 degrees Any frozen convenience foods that can be cooked in a regular oven can be cooked in your Fryair using the instructions given for fan-forced cooking, reduce the required cooking time by 5 minutes and increase the heat setting by between 20 and 30 degrees no preheating of the Fryair is required. Casseroles Cook casseroles in the same way as you would in a regular oven set at fan-forced
Cakes and Desserts Cook cakes and baked desserts at a slightly higher temperature than the recipe calls for, cover the baked goods with tinfoil for half the cooking time to avoid burning the tops. Pastry Cook pastry and pastry products at the same temperature as you would in a normal fanforced oven but for five to ten minutes less time normal Recipes YOU CAN USE ANY RECIPE/S THAT YOU WOULD NORMALLY COOK IN A REGULAR OVEN USING THE FAN-FORCED SETTING, BUT HERE ARE A FEW RECIPES TO GET YOU STARTED USING YOUR NEW FRYAIR CONVECTION COOKER Baked Potatoes Bake as many potatoes as required (35 55 minutes depending on the size of the potatoes), on the low rack. Cut the tops off the potatoes Scoop out the flesh Combine the potato flesh with your favourite filling/s Put the filling back into the skin and reheat on the higher rack for 10 minutes at 210 C Suggested fillings: Cheese & Onion / Baked Beans / Creamed Corn / Bacon, Onion & Tomato Potato Casserole 250 ml cream 2 eggs salt & pepper & garlic to taste 3-4 medium potatoes ½ cup tasty cheese salt & pepper to taste Boil and mash the potato. Place mashed potato into casserole dish that will fit into the Fryair Combine the milk, cream, eggs and seasonings, whisk lightly pour over the potatoes. Sprinkle with combined cheeses.
Bake in the Fryair at 230 C until the cheese mix has set if the top starts to brown too quickly, cover with tinfoil to prevent over-cooking Roasted Root Vege Salad Using quantities and combinations to suit Cut up a combination of Kumara, Carrot, Onion, Potato, Beetroot, Pumpkin into equal bite-size pieces. In a bowl combine the cut up veges, 1 2 Tblsp oil and salt and pepper to taste. Pour the veges into the bake tray, place on the low rack. Bake in the Fryair at 230 C for 30 mins. Combine roasted vege with rocket lettuce Combine 1 Tblsp Balsamic with 2 Tblsp olive oil Toss dressing through salad.
Lemon Yoghurt Cake Cake: 1 cup Sugar Zest of 3 lemons 125g butter, softened 3 eggs 1 cup self-raising flour ¾ cup natural yoghurt Lemon Syrup: ¼ cup lemon juice (2-3 lemons) ½ cup Sugar Extra yoghurt to serve (optional) Method Grease a 20cm spring-form cake tin. Blend the sugar and lemon zest in the food processor until fine. Add the softened butter and process until a pale coffee colour. Add eggs one at a time and pulse to combine. Sift the flour before adding alternately with the yoghurt in two batches. Pulse after each addition. Pour into prepared tin and bake in the Fryair at 180 C for 45-50 minutes. Serve drizzled with lemon syrup and plain yoghurt. Lemon Syrup: Place the lemon juice and sugar in small saucepan and heat gently without stirring until the sugar dissolves. Our tip: The trick to adding the syrup topping is to add cold syrup to your hot cake, or hot syrup to your cooled cake. Simple Triple Chocolate Muffins 1 packet of Betty Crocker Triple Chocolate Muffin Mix A 500g packet can make 12 muffins 6 muffins can be cooked at a time either cook 2 batches one after the other or halve the mixture and just cook 6 6 muffins will take 15 18 minutes at 180 C
Delicious Little Lemon Desserts 6 tablespoons lemon curd 125 grams unsalted butter (plus more for greasing) 125 grams caster sugar 125 grams plain flour 2 teaspoons baking powder 2 large eggs finely grated zest and juice of 1 lemon Method You will need 6 ramekins (8cm diameter x 4cm deep / 6oz capacity). Preheat the oven to 180 C/gas mark 4/350ºF and grease the ramekins. Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover. In the food processor, mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and blitz quickly to mix. Add the batter to the ramekins, blobbing it on top of the curd, until the mixture comes threequarters of the way up. Smooth the tops, then place on a thick oven tray and bake in your Fryair at 190 C for about 20 minutes. Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any lemon curd that has stuck to the bottom. Serve immediately with custard, cream or ice cream as you wish. And you could consider heating up the remaining lemon curd in the jar in a microwave and spooning it over.