Текст страницы
11
EN
• Use a cooking thermometer to measure the
temperature.
Notes:
-
parboiling is a term that refers to the pre-cooking
of foods at a lower temperature before final frying
in an air fryer;
-
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 fryer is cold;
-
If you find the cooking result unsatisfactory,
you can increase or decrease the cooking time/
cooking temperature or the weight of the food.
TROUBLES AND TROUBLESHOOTING
Malfunction
Possible cause
Solution
Insert the power plug into an
electrical outlet.
The air fryer is not
operating
The power cord plug is not
inserted into an electrical
outlet.
The tray is not fully inserted
into the air fryer body.
Install the tray correctly.
You haven’t turned on the
air fryer.
Turn on the air fryer by pressing
the on/off button.
use an oil sprayer, this option is more economical
and the oil will be applied to the food more evenly.
• Do not overfill the grill (3) with food.
• For best results, some foods may need to be turned
over while air frying.
• 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 tray (2), and it is recommended to cook such
foods in small batches.
• Before placing food on the grill (3), make sure that
it is 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.
• 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 fryer. 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 such meat as beef, lamb, etc. at an internal
temperature of 63°C. Pork should be cooked at an
internal temperature of 71°C and poultry products
should be cooked at an internal temperature of 77°C
- 82°C.
• When reheating meat/poultry products, they should
also be cooked to an internal temperature of 74°C.