G E E KS M A R T

A I R F R Y E R S

C O N T E N T S

INTRODUCTION

SPECIFICATIONS

FUNCTIONS

HOW TO USE?

P A K O R A S O N A R A I N Y A F T E R N O O N ? F R E N C HF R I E S T O G O W I T H Y O U R S A N D W I C H E S ? F R I E D

C H I C K E N O R P O T A T O E S E V E R Y O T H E R D A Y . N O WY O U C A N E N J O Y E V E R Y T H I N G W I T H O U T F E A R . A N D

L E T T H E K I D S D E V O U R T H E M T O O , W I T H O U TW O R R Y I N G A B O U T T H E E X T R A O I L . F R I E D F O O D I S

T H E U L T I M A T E C O M F O R T F O O D , A N D T H A N K S T OF R Y O , I T ’ S B A C K O N T H E M E N U .

I N T R O D U C T I O N

N O W W I T H A S I N G L E S W I T C H , T U R N Y O U RR O B O C O O K I N T O A N A I R F R Y E R . W A N N A K N O W

H O W ? F I X Y O U R F R Y O A I R - F R Y E R L I D O N T O P O FT H E R O B O C O K A U T O M A T I C P R E S S U R E C O O K E R .

A N D T A D A ! M A K E Y U M M Y M O U T H - W A T E R I N GD I S H E S .

F R Y O C O N S U M E S L E S S O I L T H A N Y O U R R E G U L A RF R Y I N G R E S U L T I N G I N F E W C A L O R I E S D I S H E S .

S P E C I F I C A T I O N S

1 . C O N V E C T I O N H E A T I N G A T T E M P E R A T U R E S O FU P T O 2 0 0 ’ C E L S I U S2 . 7 P R E S E T S T O M A K E C O O K I N G A S S I M P L E A SP U S H I N G A B U T T O N : C H I P S , F I S H , S H R I M P ,P I Z Z A , S T E A K , R O A S T , C H I C K E N .

3 . F R Y I N G M E S H B A S K E T4 . S T E A M R A C K5 . S I L I C O N E M A T6 . K I T C H E N T O N G S

7 . T H E P R O D U C T H A S A L E N G T H O F 3 1 C M , B R E A D T H O F 2 3 . 5 C M , H E I G H T O F 2 9 C M A N D W E I G H T O F 2 . 4 K G .

F U N C T I O N S

Grilling usuallyinvolves a significant

amount of direct,radiant heat, and

tends to be used forcooking meat andvegetables quickly.

Frying is made easywith smart air-fryers.

Frying pakoras tofried chicken is donesmoothly without any

pain.

Broil is direct heatonto the top of the

food to crisp it makingit crunchier. This can

give food morecomplex flavors orhelp you achievecertain textures

Roasting is a dry heatmethod of cooking,

where hot air from anoven, open flame, oranother heat source

completely surroundsthe food, cooking itevenly on all sides.

B R O I L F R Y G R I L L R O A S T

H O W T O U S E ? 1 . P L A C E T H E R O B O C O O K P O T A N DM A K E S U R E N O T T O S W I T C H I T O N .2 . F I X T H E A I R F R Y E R L I D O N T O PO F T H E R O B O C O O K P O T .

3 . C L O S E T H E L I D A N D N O W T U R N O N T H E P O W E R .

4 . S E L E C T T H E P R E F E R R E DP R E S E T O P T I O N .5 . E N J O Y F R Y I N G !

T H A N K Y O U !

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