kogan KA23LDGFRYA 23L 1700W Digital Air Fryer Oven User Guide

kogan KA23LDGFRYA 23L 1700W Digital Air Fryer Oven User Guide

Classic Roast Chicken

  • Cooking time: 1h 30m
  • Temperature: 175°C

Ingredients

  • 1 (1.8kg) Whole Roasting Chicken
  •  2 Tsp Unsalted Butter, Softened
  • 1 ½ Tsp Minced Fresh Thyme
  • 1 Tsp Paprika
  • 1 Tsp Ground Coriander
  • 2 Tsp Extra-Virgin Olive Oil
  • ¾ Tsp Salt
  • ¼ Tsp Freshly Ground Black Pepper
  • 2 Garlic Cloves, Minced
  • 3 Shallots, Peeled and Halved
  • 3 Fresh Thyme Sprigs
  • 1 Lemon, Quartered

Method

  1. Preheat oven to 175°C.
  2. Remove giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers,  gently pushing between skin and meat.
  3. Combine butter and the remaining ingredients in a small bowl. Rub mixture  under loosened skin and over flesh. Rub over top skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuckunder chicken. Place chicken, breast side up, on a rack; place rackin  roasting pan. Place shallots, thyme sprigs and lemon in cavity of chicken.
  4. Bake at 175°C for 45 minutes. Increase oven temperature to 230°C (do not remove chicken). Bake at 230°C for 15 minutes or until a thermometer inserted in meaty part of leg registers 75°C. Remove chicken from pan; let it rest for 10 minutes. Remove skin. Carve chicken.

Crispy Bar-Style Pizza

  • Cooking time: 20m
  • Temperature: 230°C

Ingredients

  • 510g (About 3 ¾ Cups) AllPurpose Flour
  • 710g (About 2 Tsp) Salt
  • 1 Tbs Sugar
  • 1 ½ Tsp Instant Yeast
  • 2 Tbs Olive Oil
  • 340g Lukewarm Water
  • 1 Tbs Canola, Grapeseed or Vegetable Oil
  •  Recipe of New York Style Pizza Sauce, pureed with a Hand Blender or Standing Blender Until Smooth
  • 60g Finely Grated Parmesan
  • 500gtTo 700g Grated Low- Moisture Mozzarella Cheese
  • Toppings as Desired

Method

  1. Combine flour, sugar, salt, and yeastin bowl of food processor. Pulse 3 to 4 times until incorporated. Add oliveoil and water. Run food processor until mixture forms a ball that rides around the bowl above the blade, for about 15 seconds. Continue processing 15 seconds longer. Alternatively, combine ingredients in a stand mixer and mix on low speed for 10 minutes.
  2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.Transfer to a gallon-sized zipper lock bag, seal, and place in the refrigerator. Allow to ferment for at least one day. You can keep it up to 5 days.
  3. Two hours before baking, remove dough from refrigerator and divide into 4 even balls. Shape the balls. Flour well and place each one in a separate small bowls. Cover tightly with plastic wrap and allow to rise atwarm room temperature until roughly doubled in volume.
  4. Place the pizza stone on the top of  the oven rack and place a second rack below it. Preheat oven to 230°C for at least 1 hour.
  5. Turn single dough ball out onto floured surface. Use a rolling pin toroll it  out into a 12-inch circle. Grease an aluminium baking sheet with 1 tbs canola oil. Transfer dough to baking sheet. Spread about ½ cup of sauce evenly over entire surface.Sprinkle with ¼ of parmesan cheese.Spread ¼ of cheese in even layer over surface. Top with additional toppings as desired.
  6. Place in oven on the rack immediately under the baking stone. Bake until edges are just beginning to brown, for about 5 minutes.
  7. Remove from the oven. Using a thin flexible metal spatula, careful separate the pizza’s edges from the pan. Carefully slide pizza off the pan and onto baking stone. Continue baking until bottom is deep golden brown and cheese is melted and bubbly.
  8. Transfer pizza to a cutting board with a pizza peel. Cut into 8 slices and serve. Repeat steps 5 to 8 with remaining pizzas.

Baked Chicken Wings

  • Cooking time: 19-22m
  • Temperature: 180°C

Ingredients

  • 10 Chicken Wings
  • 1 bowl BBQ Sauce (Optional)
  • 1 bowl Sweet Chili Sauce (Optional)

Method

  1. Coat the sauce on chicken wings and wait for 30 minutes.
  2. Preheat the oven to 180°C which usually takes around 3 minutes depending on the oven.
  3. Place the defrosted chicken wings into the oven as one layer.
  4. Cook for 18 – 22 minute

Juicy Beef Tenderloins

  • Cooking time: 50-55m
  • Temperature: 190°C

Ingredients

  • Beef Tenderloin Cut
  • Kosher Salt
  • Garlic
  • Vegetable Oil
  • Rosemary Thyme
  • 1 Tbsp Butter
  • 1 Tbsp Shallots
  • ½ Tsp Thyme
  • Salt and Pepper
  • ½ Cup Red Wine
  • 1 ½ Cup of Beef Stock
  • 1 Tbsp All-Purpose Flour
  • 1 Tbsp Butter

Method

  1. Bind the tenderloin with a string, sectioning the meat with a few inches in between.
  2. Brush the beef with vegetable oil. Massage the meat with some creamed garlic. Season with Kosher salt, pepper, thyme, and rosemary,
  3. Wait for one hour for the beef temperature to increase to the room temperature. Stick a thermometer into the centre of the beef to test the internal temperature.
  4. Put the meat into oven at 190°C for about 35 minutes, until the internal temperature is 55°C
  5. Sear the meat in a skillet and let it rest for 15 minutes. To make the red wine sauce, heat butter shallots, thyme, salt, and pepper in a pot.
  6. Add red wine and reduce it by half. Add beef stock and reduce it by half. Whisk in butter and all purpose flour. Cook for 5 minutes.
  7. Strain until the sauce is smooth.

Roasted Potatoes

  • Cooking time: 20m
  • Temperature: 230°C

Ingredients

  • 1 kg Potato, Red, Flesh and Skin, Raw
  • 2 Tbs Vegetable Oil, Canola
  • 1 Tsp Salt
  • ½ Tsp Spices, Pepper, Black
  • ½ Tsp Spices, Dried Rosemary

Method

  1. Preheat oven to 230°C.
  2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
  3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately

Baked Eggs in Whole Roasted Tomatoes

  • Cooking time: 37-40m
  • Temperature: 200°C

Ingredients

  • 6 Large Tomatoes
  • 2 Tbs Extra-Virgin Olive Oil
  • Coarse Salt and Ground Black Pepper
  • 1 Tbs Fresh Thyme Leaves
  • 2 Cloves Garlic, Thinly Sliced
  • 6 Large Eggs

Method

  1. Heat oven to 200°C. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle oil and season with salt and pepper. Sprinkle thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.
  2. Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes.

Apple Chips

  • Cooking time: 120m
  • Temperature: 110°C

Ingredients

  • 2 Apples or as many as required
  • 1 Tsp Cinnamon

Method

  1. Position oven racks in the upper and lower third of oven.
  2. Preheat oven to 110°C.
  3. Line 2 baking sheets with parchment paper. Set aside. Wash  and dry the apples. Core apples(optional).
  4. Slice apples as thin as possible (about 1/8 inch) with a very sharp knife or a mandolin (leave skin on).
  5. Place apples on the baking sheet in a single layer and ensure apples are not touching each other.
  6. Sprinkle cinnamon evenly over apple slices.
  7. Bake for approximately 1 hour and then turn each slice over and continue to bake for at least another hour. The longer they stay, the crispier they get.

Tip

It is recommended to serve the day it is made. Can be stored in an airtight container for a few days.

Classic Peanut Butter Cookies

  • Cooking time: 10m
  • Temperature: 190°C

Ingredients

  • 1 Cup Butter, Without Salt
  • 1 Cup Peanut Butter, Chunk Style, With Salt
  • 1 Cup Sugars, Granulated
  • 1 Cup Sugars, Brown
  • 2 Egg, Whole, Raw, Fresh
  • 2 ½ Cups Wheat Flour, White, All-Purpose, Enriched, Bleached
  • 1 Tsp Leavening Agents, Baking Powder, Double-Acting, Sodium Aluminium Sulphate
  • ½ Tsp Salt, Table
  • ½ Tsp Leavening Agents, Baking Soda

Method

  1. Cream butter, peanut butter, and two types of sugar together in a bowl; beat in eggs.
  2. In a separate bowl, sift flour, baking powder, baking soda and salt; stir  into butter mixture. Put dough in refrigerator for 1 hour.
  3. Roll dough into 1-inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 190°C oven for about 10 minutes or until cookies begin to brown.

Lemon-Lime Bars

  • Cooking time: 35-50m
  • Temperature: 175°C

Ingredients

  • 1 Cup Butter, Softened
  • ½ Cup Confectioners’ Sugar
  •  2 Tsp Grated Lime Zest
  • 1- ¾ Cups All-Purpose Flour
  • ¼ Tsp Salt

Filling

  • 4 Large Eggs
  • 1- ½ Cups Sugar
  • ¼ Cup All-Purpose Flour
  • ½ Tsp Baking Powder
  • 1/3 Cup Lemon Juice
  • 2 Tsp Grated Lemon Zest
  • Confectioners’ Sugar

Method

  1. Preheat oven to 175°C. In a large bowl, mix cream butter and confectioners’ sugar until light and fluffy. Add generous pinch of lime zest.
  2. Combine flour and salt; gradually add to the creamed mixtureprepared in step 1 and mix well. Press into a greased 13×9 inches baking dish. Bake just until edges are lightly browned, 13-15 minutes.
  3. In another large bowl, beat eggs and sugar. Combine flour and baking  powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack.Dust with confectioners’ sugar. Cut into squares. Store in the refrigerator.

Everything Bagel Roasted Salmon

  • Cooking time: 15m
  • Temperature: 200°C

Ingredients

  • 4 (150g) Salmon Fillets
  • 1 Tbs Honey
  • 2 Tsp Dijon Mustard
  • 1 Tbs Everything Bagel Seasoning
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Method

  1. Preheat oven to 200°C. Arrange fillets on rimmed baking sheet lined with parchment paper. Combine honey and mustard in a small bowl and brush over salmon,
  2. Sprinkle fillets evenly with everything bagel seasoning mix.Bake in preheated oven until salmon flakes easily with a fork, for about 12 minutes.

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