Текст страницы
16
EN
Notes:
--
make sure food is completely cooked before
eating;
--
the cooking time and temperature are given for
reference, the result of cooking depends on the
size and shape of the food;
--
it is recommended to add 5 minutes to the cooking
time if the air grill is not warmed up;
--
if you consider the result of cooking unsatisfactory,
you can increase or decrease the cooking time/
cooking temperature or the weight of the food.
RECOMMENDATIONS
• When frying breaded foods, make sure that the
breading does not peel off the food and position the
food pieces so that they do not touch; this will ensure
good circulation of hot air between the products.
• You can reheat the food in the air grill. It is
recommended to set the temperature not higher
that 140°C and the operation time no more than 10
minutes.
• To kill various harmful bacteria, it is recommended
to cook meat: beef, lamb, at internal temperature of
63°C. Pork should be cooked at internal temperature
of 71°C and poultry products should be cooked at
internal temperature of 77 - 82°C.
• When reheating meat/poultry products, they should
also be cooked to internal temperature of 74°C.
• Use a cooking thermometer to measure the
temperature.
• When you fry food in the air grill, it is recommended
to add a small amount of refined olive or vegetable
oil, the oil can be applied to the food with a brush or
oil sprayer. This option is more economical and the
oil will be applied to the food more evenly.
• Do not overfill the grids (2 and 5) with food.
• For best results, some food may need to be turned
over during cooking.
• To avoid excess smoke, when cooking foods with a
naturally high fat content such as chicken wings or
sausages, it may be necessary to drain the fat from
the bowl (3 or 7), and it is recommended to cook
such foods in small batches.
• Before loading the food on the grids (2, 5), make
sure that they are dry, if necessary, remove excess
moisture, this will help to get a crust on the food and
reduce the amount of steam and smoke escaping.