6
CARE AND MAINTENANCE
1. Unplug the appliance and let it cool down.
2. The bowl can be lifted out of the main body for cleaning.
3. Wipe the inner and outer surfaces of the appliance with a damp cloth.
4. Hand wash the removable parts, rinse, and dry.
5. When refitting the bowl, make sure that you press it all the way down into the body of the appliance.
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You may wash these parts in a dishwasher.
If you use a dishwasher, the harsh environment inside the dishwasher will affect the surface finishes. The damage should be cosmetic only, and should
not affect the operation of the appliance.
HINTS AND TIPS
•
Don’t put food that has a coating such as breadcrumbs into the drum because the rotating/tumbling action of the drum will shake the coating
from the food during cooking.
•
Don’t overfill the drum because this can restrict hot air flow which can alter the cooking time and affect cooking quality.
RECYCLING
W
To avoid environmental and health problems due to hazardous substances, appliances and rechargeable and non-rechargeable
batteries marked with one of these symbols must not be disposed of with unsorted municipal waste. Always dispose of electrical
and electronic products and, where applicable, rechargeable and non-rechargeable batteries, at an appropriate official recycling/
collection point.
RECIPES
HOMEMADE CHIPS
Serves: approx. 4
Preparation time: 5-10 minutes. Cooking time: 35-45 minutes
• 650 g Maris piper
potatoes
• 15 ml oil
1. Cut the potatoes to the desired size. Try to keep the size of the pieces
similar. Cover the potatoes with cold water and drain. Repeat this twice
more. Dry any excess water from the potatoes using a cloth or kitchen
paper. Add the oil and agitate the potatoes until they have an even coating
of the oil.
2. Select Air Fry mode. Adjust the time to 40 minutes then put the potatoes
into the drum. Fit the drum and cook until the potatoes are crispy on the
outside and soft in the middle.
SPICED SWEET POTATO WEDGES
Serves: 4
Preparation time: 5-10 minutes. Cooking time: 35-45 minutes
• 750 g sweet potatoes
• 15 ml oil
• 5 g chilli powder/
chilli flakes
• 3 g cracked black
pepper
1. Cut the sweet potatoes into evenly sized wedges. Wash the wedges under
cold water and drain. Dry off any excess water from the sweet potatoes
with a cloth or kitchen paper.
2. Mix the olive oil, chilli and cracked black pepper together then add to the
sweet potatoes making sure the sweet potatoes are well coated.
3. Select Air Fry mode. Adjust the time to 40 minutes then put the sweet
potatoes into the drum. Fit the drum and cook until the sweet potatoes are
crispy on the outside and soft in the middle.
STUFFED PEPPERS
Serves: 4
Preparation time: 10-15 minutes. Cooking time: 25-30 minutes
• 2 red bell peppers
• 350 g minced beef
• ½ white onion, finely
chopped
• 3 cloves garlic, finely
chopped
• 3 g cracked black
pepper
• 3 g paprika
• 3 g ground cumin
• 100 g cheddar
cheese, grated
• 3 g chilli puree
• 1 buffalo mozzarella
ball
• 30 ml olive oil
• Salt to taste
1. Cut the peppers in half lengthways and remove the stalk and seeds. Drizzle
with a little olive oil and season.
2. Mix together the minced beef, onion, garlic, cracked black pepper, paprika,
cumin, cheddar cheese, chilli, olive oil and salt.
3. Divide the mixture evenly between the four halves of pepper. Cut the
mozzarella into 4 slices and set aside.
4. Select Roast/Bake mode. Place the wire rack into the bowl in the low
position then place the stuffed peppers on the rack. Cook for 25-30
minutes until the juices run clear. Five minutes before the end of cooking,
add a slice of mozzarella to each stuffed pepper. Finish cooking and serve.
TRIPLE CHEESE GRILLED PORTOBELLO MUSHROOMS
Serves: 4
Preparation time: 5-10 minutes. Cooking time: 15-20 minutes
• 4 Portobello
mushrooms
• 200 g cheddar
cheese, grated
• 3 cloves garlic, finely
diced
• 2 spring onions, finely
diced
• 50 g parmesan cheese,
grated
• 75 g goats cheese
• 3 g cracked black
pepper
• 4 g flat leaf parsley,
chopped
• 15 ml olive oil
• 2 g paprika
1. Remove the stalk and peel the skin off the mushrooms. Drizzle with olive oil and
season.
2. Mix the cheddar cheese, garlic, onion, cracked black pepper, parsley and olive oil
together. Divide the mix equally between the mushrooms.
3. Divide the goats’ cheese into 4 equal amounts and crumble on top of the
mushrooms. Do the same with the grated parmesan. Sprinkle the paprika
evenly over the top.
4. Select Grill mode. Place the wire rack into the bowl in the low position and place
the mushrooms onto the rack. Cook for 15-20 minutes.
LEMON AND DILL GRILLED SALMON
Serves: 4
Preparation time: 5-10 minutes. Cooking time: 5-10 minutes depending on shape
and size of salmon portions
• 4 salmon portions
approx. 200 g each
• Zest and juice 1 lemon
• 2 cloves garlic, finely
chopped
• 30 ml olive oil
• 30 ml white wine
• 3 g dill leaves
• Salt and pepper to
taste
1. Mix the lemon zest, lemon juice, garlic, olive oil, white wine together.
2. Place the salmon portions on a tray and coat with the mixture. Season.
3. Select Grill mode. Place the wire rack into the bowl in the high position and place
the salmon portions onto the rack. Cook for 5-10 minutes until the salmon starts
to flake.
CHOCOLATE ORANGE FONDANTS
Serves: 6
Preparation time: 45 minutes including time to refrigerate . Cooking time: 15 minutes
Equipment: 6 moulds
• 200 g dark chocolate
(at least 54%)
• 200 g unsalted butter
• 50 g unsalted butter,
melted
• 140 g caster sugar
• 4 large eggs
• 100 g plain flour
• 20 g cocoa powder
plus extra for dusting
• 5 g baking powder
• Zest of 2 oranges
Place the moulds on a tray and brush the inside with some of the melted butter
using upward strokes. Refrigerate the moulds for 5 minutes and repeat the above
process with more butter. Put a little cocoa powder into each mould and rotate the
moulds until the buttered coating is evenly covered with the cocoa powder. Tap out
any excess cocoa powder.
1. Slowly melt the chocolate, butter and orange zest together. Separately whisk
the sugar and eggs together until light and fluffy. Remove the orange zest from
the chocolate mixture. Combine the chocolate mixture with the eggs and sugar.
2. Sieve the flour, cocoa powder and baking owder. Fold into the chocolate mixture
until well combined.
3. Divide the mixture between the moulds and refrigerate for at least 20 minutes.
4. Select Roast/Bake mode. Place the wire rack into the bowl in the low position
and heat for 2 minutes. Carefully place the fondants onto the rack and set the
time for 12-13 minutes. Bake until the top starts to crust over and the fondants
start to pull away from the sides of the moulds. Once cooked leave to stand for 1
minute before serving.
