kogan Rotary Air Fryer User Manual
Roast Vegetables
Ingredients:
Vegetables of your choiceGround black pepperGarlic and salt2-3 tbsp of cooking oil
Instructions:
- Peel and clean vegetables.
- Cut into similar size pieces.
- Pat dry and place in a large pot with 2 or 3 tbsp of vegetable oil add garlic, salt and pepper.
- Place lid on pot, shake and rotate vigorously.
- Place vegetables on frying pan in Air Oven leaving space for air to circulate particularly around the perimeter.
- Set Air Oven to 250°C and bake for approximately 30-45 minutes.
- The cooking time will vary depending on the size of individual pieces and the total weight in the oven.
- Vegetables can be roasting while meat is cooking by placing around the meat and/or by utilising the frying pan or perforated baking dish.
Jacketed Potatoes in foil
Ingredients:
Medium size washed potatoes (1 per person)Ground Black PepperSoft ButterGarlic SaltSour creamChiveGrated CheeseCooked Bacon bits
Instructions:
- Make sure potatoes are clean. Remove any eyes, bruises, faults etc.
- Dry with paper towel.
- Rub a little softened butter onto potatoes.
- Place on foil paper. Sprinkle with a little garlic, salt and freshly ground black pepper.
- Wrap up in foil paper.
- Place potatoes on frying basket in the air oven and cook 40 minutes at 200°C
- Check with a fork to see that they are cooked through
- Serve with sour cream, chive, grated cheese and cooked bacon pieces.
*For a variation, mix a little Soy Sauce into the butter before rubbing into the potatoes omitting the garlic salt.
Honey Chicken Wings
Ingredients:
0. 7kg chicken wings2 Tablespoons of honey3 Tablespoons of tomato puree1 tablespoons of chopped ginger
Marinade:
2 tablespoon of lemon juice3 tablespoons of soy sauce
Instructions:
- Trim excess fat from chicken wings and remove tips.
- Pat wings dry and place in a bowl.
- Combine lemon juice, soy sauce and ginger.
- Pour over chicken wings, turn and let stand for 3 to 4 hours while turning occasionally.
- Mix honey, tomato puree and a tbsp of marinade.
- Remove chicken wings and place on fish roaster in Air Oven Roast for 10 minutes at 230° C.
- Check process. Turn or move wings as necessary.
- Cook for a further 8 to 10 min until golden brown.
- Remove wings and roll in honey/tomato mixture.
Roast Chicken
Ingredients:
1 chicken, chicken wings or drumsticks1 small onion2 tbsp of butter1 tablespoon sesame oil1 /2 cup of mushrooms1 tbsp grated lemon rind1/4 tbsp dried marjoramGarlic, salt, pepper1 egg1 1/2 cup of soft breadcrumbs1 tbsp of chopped parsley1 pinch of nutmeg
Instructions:
- Clean inside of the chicken and remove excess fat.
- Peel and chop onion. Lightly fry in butter until soft.
- Add mushrooms and fry for another minute. Mix in crumbs, salt, pepper, parsley, lemon rind, marjoram, nutmeg and beaten egg to create stuffing.
- Put stuffing into chicken and close the opening. Sprinkle salt and pepper over chicken and rub into skin.
- Place chicken on rotisserie in the Air Oven. Bake at 160°C for 50 minutes (approx) until chicken is tender and golden brown all over.
Gravy
- Take scraps and juice plus a little fat from your bowl. Add 1 tablespoon of flour and stir over heat until brown.
- Slowly add 1 1 /2 cups of stock made from chicken stock cube and mushroom stalks. Cook gravy, stirring continuously, until boiling. Add salt and pepper to taste.
Lemon and Orange Drizzle Cake
Ingredients:
1 orange1 lemon1759/6 oz self-raising flour1 tbsp baking powder2 medium eggs60g/2 ¼ oz ground almonds125g/4 ½ oz golden caster sugar125g/4 ½ oz soft butter1 O0g/3 ½ oz icing sugar*You will need a greased and base-lined 18cm/7 inch deep cake tin (square or round) which fits in your oven.
Instructions:
- Place the low rack inside the oven and lower the lid.
- Preheat the oven to 180° C.
- Finely grate the rind from half the orange and half the lemon, cut both in half and squeeze the juice from the whole fruits (you will need about 6 tablespoons).
- Mix the juices together in a small basin.
- Sift the flour and baking powder into a large bowl. Break the eggs into the flour and add the ground almonds, sugar, butter, orange and lemon rinds and 3 tablespoons fruit juice.
- With a wooden spoon or mixer, lightly beat the ingredients together until thoroughly mixed, light and fluffy. Spoon into the prepared tin and level the surface.
- Put into the hot oven and cook for 20-25 minutes until risen, firm to the touch and cooked through.
- Whilst the cake is cooking, make the drizzle mixture. Sieve the icing sugar into a bowl, pour in the remaining 3 tablespoons fruit juices and mix to a smooth paste.
- Turn the cake onto a wire rack and whilst still hot use a fine skewer to make several holes in the top of the cake. Spoon the drizzle mixture over the top of the cake and leave to cool.
Spicy Vegetarian Kebabs
Ingredients:
3 tbsp tikka paste500g/18 oz tub yoghurt2 tbsp cumin seedsthumb-size piece fresh root ginger, finely grated250g/9 oz small new potatoes300g/11 oz paneer cheese, cut into chunks3 red onions, wedges2 red peppers, cut into chunks5 tbsp mango chutneysmall pack mint leaves, leaves picked250g/9 oz bag salad leaves12 chapattis
Instructions:
- Soak 12 wooden skewers in water for 30 mins (stop them burning).
- Mix the tikka paste, half of the yogurt, the cumin, ginger and seasoning together.
- Boil the potatoes in a pan of salted water for 7 mins, then drain well and dip into the tikka mixture and cheese,
- Mix into the marinade, and chill for at least a couple of hours.
- Next, alternately thread the marinated potatoes and cheese onto the skewers with the onions and peppers, then cover on a tray until you are ready to cook.
- Grill the Kebabs at 200°C on the rack in your Air Oven for 8-10 mins, turning, until the veg are charred and softened.
- Times may vary given the Air Oven and size of veg, so grill for 5-10 min more if you find the kebabs are not yet cooked through.
- With a few minutes to go, add the chapattis to warm through. Serve the kebabs with the minty salad, cooling mango yoghurt and chapattis.
Vegetable Chilli
Ingredients:
1 onion chopped finelyMushrooms (however many you like) chopped2 carrots chopped2 green chillies with seeds removed chopped1 red chilli with seeds removed chopped1 tbsp of cumin1 tbsp of paprikahalf a tablespoon of cinnamon2 garlic cloves crushed1 can of tinned tomatoes3 tbsp of tomato puree1 can of red kidney beanssome olive oil2 tbsp of vinegar1 tbsp of granulated sweetener
Instructions:
- Chop the veg and lightly fry the onion, garlic, mushrooms and whatever other veg you would like to put in.
- After, add the tomato puree, stir for one minute and then add the tomatoes.
- Pour this mixture into an oven dish and add the carrot and spices.
- Cook in the Air Oven for about 20 minutes at 200°C on the low rack, then add the kidney beans, vinegar and sweetener.
- Reduce the heat to 180°C and cook for a further 10 minutes on the low rack. Check the carrots at this point to see whether they are tender and if not cook for further 5 minutes.
- Serve with rice and salad.
Stuffed Breast of Veal
Ingredients:
1.5kg breast, boned with pocket cut2 tbsp butterGarlic, salt and pepper
Stuffing:
1 tbsy butter1 tbsy of lemon juice1 tbsy grated lemon rind1 tsp grated lemon rind1 Cup of diced mushroom1 /2 cup of finely chopped onions2 Cups of fresh white breadcrumbsCream
Instructions:
- Preheat frying pan.
- Melt 1 tablespoon of butter in the pan and fry onion until soft.
- Add lemon rind and juice, garlic and mushrooms. Fry together for 3-4 minutes.
- Set aside in large bowl.
- Add breadcrumbs, garlic, salt and pepper to fried vegetables.
- Bind together with egg and enough cream to form a firm consistency.
- Place stuffing into veal pocket and spread evenly then reseal the cavity.
- Brush veal with soft butter and place on the frying pan in the Air Fryer.
- Preheat to 160°C and cook for 20 minutes.
- Turn, brush again and cook for approximately 40 minutes with potatoes until ready. Serve with peas. Pour juices from bowl over carved meat.
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