Paula Deen PDAF8TX Instructions & Recipes
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Paula Deen PDAF8TX Instructions & Recipes

8.5qt ceramic non-stick xxl air fryer w/accessories
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8.5QT CERAMIC NON-STICK XXL
AIR FRYER W/ACCESSORIES
Instructions & Recipes
1
MODEL PDAF8TX

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  • Page 1 8.5QT CERAMIC NON-STICK XXL AIR FRYER W/ACCESSORIES Instructions & Recipes MODEL PDAF8TX...
  • Page 2 Meet Paula Deen Culinary icon Paula Deen is a self- made entrepreneur who learned her savory secrets from her grandmother. She started her career in the food industry with a small catering company called The Bag Lady, but business quickly outgrew her home kitchen.
  • Page 3 Congratulations! My love for fried food is documented in every one of my cookbooks, and just rattling off some of my favorite dishes—fried chicken, fried green tomatoes, fried okra, and fritters—it makes my mouth water y’all. It’s no secret that over the past few years I have been bringing healthier food into my life.

  • Page 4: What's Included

    WHAT’S INCLUDED Baking Pan Toas2ng Rack USE USE Place inside air fryer Place rack inside the chamber. chamber and then Air Fryer Bake bread, pizza, cakes, place the bread inside and much more inside the slots. the pan. CARE CARE Hand washing is Hand washing is recommended. recommended. Cooking Insert USE Place in the boOom of the Instruc2on Manual chamber to give a crispy finish to food. & Recipes CARE Hand washing is recommended. Tongs USE Assists with taking food in and out of cooking chamber. CARE Hand washing is recommended.

  • Page 5: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precau2ons should be followed as follows: • Read all instruc.ons before first use. • This appliance is designed for household use only. • Do not place the appliance against a wall or against another appliance. Leave at least 5 inches of free space on the back and sides and 5 inches of free space above the appliance. • Do not place anything on top of the appliance. • Do not use the appliance for any purpose other than described in this manual. • Do not leave the unit una@ended when in opera.on. • Any accessible surfaces may become hot during use. • Do not place the appliance on or near combus.ble materials, such as a tablecloth or curtain. • The appliance needs approximately 30 minutes to cool down before safely handling or cleaning. • Do not cover the air inlets and air outlets when the appliance is working. • Do not immerse the housing in water or rinse under the tap due to the electrical and hea.ng components. • Never use the air fryer without the basket in place. • Keep all ingredients in the basket to prevent any contact with the appliance’s hea.ng elements. Do not overfill the basket. • During hot air frying, hot steam is released through the air outlets. Keep your hands and face at a safe distance from the steam and from the air outlets. Also be careful of hot steam and air when you remove the pan from the appliance.
  • Page 6 • Do not touch the cooking chamber, insert, or the inside of the air fryer during and immediately aIer use, as they get very hot. Only hold the food basket by its handle. Always use oven mi@s. Unit is hot! • Keep all cords away from hot surfaces. • Keep the appliance and its cords out of the reach of children. • Do not use any unauthorized person to replace or fix a damaged main cord. • Do not use the appliance if there is any damage to the plug, cord or other parts. • Check that the voltage indicated on the appliance fits the voltage for your outlet. • Do not connect appliance to an external .mer switch. • Immediately unplug the appliance if you see dark smoke coming out of the appliance. Wait for the smoke emission to stop before you remove the pan from the appliance. • Keep all ingredients in the cooking chamber to prevent contact with the hea.ng elements. • Do not let any liquid enter the appliance (aside from cooking liquids added to the pan) to prevent electric shock or short- circui.ng. • Do not touch the inside of the appliance while it is opera.ng, as it will be very hot. • Do not use with an extension cord, it must be plugged into a wall outlet. • Always unplug the appliance when not in use. • SAVE THESE INSTRUCTIONS.

  • Page 7: Parts Description

    PARTS DESCRIPTION 1. Temperature Light 6. Cooking Chamber 2. Timer Light 7. Main Body 3. Temperature Control Knob 8. Air Inlet 4. Timer Knob 9. Cooking Insert 5. Pan Handle 10. Cooking Chamber AUTOMATIC SWITCH OFF The appliance has a built in .mer. It will automa.cally shut off the appliance when it has counted to zero. You can manually switch off the appliance by turning the .mer knob counter- clockwise to zero.

  • Page 8: Before First Use

    BEFORE FIRST USE 1. Remove all packaging materials, s.ckers and labels. 2. Clean the cooking chamber and accessories with hot water, dishwashing liquid, and a non-abrasive sponge. 3. Wipe the inside and outside of the appliance with a cloth. USING THE APPLIANCE 1. Place the appliance on a stable, horizontal and even surface. 2. Remove the cooking chamber from the air fryer and place the cooking insert in the pan. 3. Place the ingredients on top of the cooking insert, if desired spritz with cooking oil for a crispier finish. NOTE: Do not over fill the cooking chamber (for amounts, see “Paula’s Suggested Cooking Temperatures" chart on page 11), as it may affect the quality of the food. 4. Slide the cooking chamber back into the air fryer. Never use the cooking chamber without the cooking insert in it. 5. Turn the temperature control knob to the proper temperature. 6. Determine the required prepara.on .me for the ingredient. 7. To switch on the appliance, turn the .mer knob on to the required prepara.on .me.
  • Page 9 8. The red power light and the green hea.ng light will go on; the air fryer quickly begins the cooking process. The .mer will start to count down the set prepara.on .me. During the cooking cycle, the green hea.ng light will turn off from .me to .me. This indicates that the hea.ng element is maintaining the set temperature. TIP: Add 3 minutes to prepara.on .me if the appliance is cold. If you want, you can also preheat the appliance without any ingredients inside. Turn the .mer knob for more than 10 minutes and then turn back to preheat. Then fill the cooking chamber and turn the .mer knob to the required prepara.on .me. CAUTION: Do not touch the cooking chamber during and for 30 minutes aIer use, because it will be very hot. Hold the cooking chamber ONLY by the handle. 9. Some ingredients may require shaking halfway through the prepara.on .me. At the halfway point, pull the cooking chamber out of the appliance by the handle and shake it. Then slide the cooking chamber back into the air fryer. 10. When you hear the .mer bell, the set prepara.on .me has elapsed. Pull the cooking chamber out of the appliance and place it on a heat proof surface. NOTE: You can also switch off the appliance manually by turning the .mer control knob to 0. 11. Check to make sure the ingredients are ready. If the ingredients are not fully cooked, simply slide the cooking chamber back into the appliance and set the .me for a few extra minutes.
  • Page 10 12. Empty the cooking chamber into a bowl or onto a plate. To remove large or fragile ingredients, liI the ingredients out of the basket using tongs. The cooking chamber and the ingredients are hot aIer air frying. Depending on the moisture content of the ingredients in the air fryer, steam may escape from the pan. CLEANING • Remove the main plug from the wall outlet and let the appliance cool down for at least 30 minutes. NOTE: Remove the cooking chamber to let the Air Fryer cool before cleaning. • Clean the appliance aIer every use. Do not clean the cooking chamber and the inside of the appliance with any metal kitchen utensils or abrasive cleaning materials, as this may damage the non-s.ck coa.ng of them. • Wipe the outside of the appliance with a moist cloth. • Clean the cooking chamber and insert with hot water, some liquid detergent and a non-abrasive sponge. You can remove any remaining food residue with degreasing liquid. • Clean the inside of the appliance with a non-abrasive sponge. • Clean the hea.ng element with a cleaning brush to remove any food residue. STORAGE 1. Unplug the cord. 2. Make sure all parts are clean and dry.
  • Page 11 PAULA’S SUGGESTED COOKING TEMPERATURES Ingredients Suggested Amount Temp (°F) Time (Minutes) Additional Information Fries Thin frozen fries 1 pound 15 minutes Spritz with oil, Shake 2 times Thick frozen fries 1 pound 20 minutes Spritz with oil, Shake 2 times Potato wedges 1 pound 25 minutes Spritz with oil, turn once Meat...
  • Page 12 Paula’s Quick Tips Any food that can be cooked in a conven.onal, convec.on, microwave or toaster • oven can be cooked in your air fryer. Smaller ingredients usually require a slightly shorter cooking .me than larger • ingredients. Shaking smaller ingredients halfway during the prepara.on .me op.mizes the • end result and can help prevent unevenly fried ingredients. For a crispy texture, spritz vegetable, olive or non-s.ck oil over ingredients in the • cooking chamber. Place a glass, silicone, or metal oven-safe dish in the cooking basket when baking • a cake or frying fragile or filled ingredients. Frozen foods, such as fries, chicken nuggets and fish s.cks can be prepared by • following Paula’s Suggested Cooking Temperatures on page 11.

  • Page 13: Deep Fried Mac And Cheese

    Deep Fried Mac and Cheese Serves 6 Ingredients 3 cups Plain bread crumbs for dredging Flour, for dredging 4 large eggs, beaten Oil for spraying For The Mac N Cheese 1-pound elbow macaroni 2 cups grated cheddar cheese ½ cup sour cream 4 tablespoons bu@er, cut into pieces ½ teaspoon salt ½ teaspoon pepper 1 cup milk Prepara2on 1. Cook macaroni according to package instruc.ons. 2. Drain and rinse with cold water. Let the pasta drain and cool for several minutes. 3. Heat a Dutch oven with the milk and bu@er over medium heat. 4. Whisk in the sour cream .ll smooth, then s.r in the cheeses s.rring .ll melted and smooth. 5. S.r in the drained macaroni. Pour into a shallow baking dish and chill for at least 2 hours. 6. Cut macaroni and cheese into squares. 7. Dredge each Cheesy Mac square in flour, then egg, and then bread crumbs. Roll to coat each square. 8. Place each square on a baking pan lined with parchment paper. Spray tops of squares with oil. 9. Working in batches place in the cooking chamber careful not to over crowd, (6-8 depending on the size.) 10. Close chamber; set temperature for 400 degrees, and .mer for 5 minutes.

  • Page 14: Fried Green Tomatoes With Vidalia Onion Relish

    Fried Green Tomatoes with Vidalia Onion Relish Serves 2-4 Fried Green Tomato Ingredients 1 large firm green tomato, cut into ¼-inch slices 1 cup bu@ermilk 1 cup all-purpose flour Parchment Paper 
 Vidalia Relish Ingredients 2 white onions diced ½ cup mayonnaise ½ cup rice wine vinegar 2 tablespoon brown sugar 2 tablespoon fresh chives, chopped Vidalia Relish Prepara2on 1. Mix all ingredients together in a bowl. 2. Cover with plas.c wrap and let marinade for a few hours. 
 Fried Green Tomato Prepara2on 1. Slice the tomatoes ¼ inch thick. 2. Lay them out in a shallow baking pan and sprinkle with salt. 3. Place slices in a colander and allow .me for the salt to pull the water out of the tomatoes, approximately 30 minutes. 4. Working, in batches of 4, dip tomatoes into the bu@ermilk, then dredge them into the flour with a dash of pepper. 5. Line air fryer with parchment paper. 6. Spray slices with oil on each side and place in the air fryer basket. 7. Set temperature to 400 degrees, and .me for 5 minutes. Close chamber. 8. When cook .me is complete, open chamber turn slices over, spray with oil; close chamber. 9. Set .mer for 3 minutes.
  • Page 15 Naked Hot Chicken Wings Serves 4 Ingredients 2-pounds chicken wings, cut at the joint to yield a winge@e and a drume@e from each wing 1 teaspoon Kosher Salt 1/8 teaspoon Cayenne pepper 2 tablespoons peanut oil 1 s.ck bu@er 5oz. Paula Deen Hot Sauce (sold separately) Prepara2on 1. In a small saucepan over a medium heat, heat bu@er and hot sauce just un.l bu@er melts; keep warm on stovetop. 2. Wash wings thoroughly, pat dry and place in a bowl. Add oil, salt and cayenne pepper. 3. Thoroughly coat the wings and working in batches of about 8 wings, place them in the chamber; close chamber. 4. Set temperature to 400 degrees, and .mer for 25 minutes. Shake occasionally and spritz with oil once during the cooking .me. 5. When cook .me is complete, open chamber and toss the fried chicken in the buffalo sauce and remove with a slo@ed spoon. 6. Repeat with the remaining chicken.
  • Page 16 Southern Fried Chicken Serves 2-4 Ingredients Paula Deen House Seasoning (sold separately or see recipe) 2 ½ lbs. chicken, cut into pieces 2 cups self-rising flour 1 cup hot sauce 3 large eggs Prepara2on 1. In a medium sized bowl, beat the eggs together with the hot sauce. 2. Season the chicken well with the House Seasoning. 3. Working in batches of 2-3, dip the seasoned chicken in the egg, then coat well with flour. 4. Place on a baking tray lined with parchment paper. 5. Spray the top of the chicken pieces with oil, set into chamber. 6. Spray the chicken pieces again; close chamber. 7. Set temperature for 350 degrees, and .mer for 15 minutes. 8. When cook .me is complete, turn the chicken, and spray again; close chamber. 9. Set .mer for 10 minutes. When cook .me is complete, open chamber, turn chicken spray with oil again; close chamber. 10. Increase the temperature to 400 degrees, Set .mer for 7 minutes. 11. When cook .me is complete, and chicken has reached an internal temperature of 165 degrees, remove to a serving pla@er and cover to keep warm. 12. Repeat with remaining chicken.
  • Page 17 Fried Pork Chops with Tomato Gravy Serves 2 Ingredients 2 bone-in center cut pork chops, 1-inch thick, ½ pound each ¼ teaspoon garlic powder Oil for spraying 4 tablespoons olive oil 4 tablespoons unsalted bu@er 2 tablespoons finely chopped onion ¼ cup all-purpose flour 1 ½ cups whole milk 1 ½ cups chicken broth or water 1 can (14 ½ oz.) tomatoes, drained Prepara2on 1. Lightly sprinkle the chops on both sides with salt, pepper and garlic powder. 2. Spray each chop on both sides and place in chamber; close chamber. 3. Set temperature for 400 degrees, and .mer for 10 minutes. 4. When cook .me is complete, open the basket, turn the chops and spray again. 5. Set .mer for 10 addi.onal minutes. 6. While chops are cooking, add bu@er to a small skillet and melt. 7. Add onions and cook, s.rring un.l soIened, about 5 minutes. 8. Go ahead and reduce the heat if the onions start to brown too quickly. 9. Sprinkle the flour over the onions and cook, s.rring, 1 minute. 10. Slowly whisk in the milk, then the broth or water. Simmer mixture un.l thickened, about 5 minutes. 11. Whisk in the tomatoes, ½ teaspoon salt, and ¼ teaspoon black pepper. 12. Spoon the sauce over pork chops and serve.

  • Page 18: Bacon Wrapped Shrimp

    Bacon Wrapped Shrimp Serves 2-4 Ingredients 16 jumbo shrimp, bu@erflied 16 chunks Monterey Jack cheese 1 serrano pepper, thinly sliced 16 bacon strips, cooked Toothpicks Barbecue sauce Prepara2on 1. Place shrimp, seam-side down, on a cupng board. 2. Stuff 1 shrimp with a piece of cheese and pepper; close shrimp, wrap it with a piece of bacon and secure with a toothpick. 3. Repeat last step again with remaining shrimp. 4. Place shrimp in the air fryer 5 at a .me. Spray with oil. 5. Close chamber; set temperature to 400 degrees. Set .mer for 5 minutes. 6. Shake chamber several .mes. 7. If the bacon is not cooked crispy enough spray with oil and cook for 2 minutes longer. 8. Serve with barbecue sauce for dipping.
  • Page 19 Fried Ca[ish Serves 2-4 Ingredients 4 caqish filets Salt 1 cup bu@ermilk 2 tablespoons hot sauce Oil for spraying 1 cup flour 1 cup yellow corn meal 1 teaspoon crab boil seasoning 1 teaspoon garlic powder Prepara2on 1. Season the caqish fillets on both sides with salt and pepper. 2. Mix together bu@ermilk and hot sauce in an 8x8 casserole dish. 3. Add cat fish fillets, making sure they are completely covered by the liquid. 4. Let soak while you prepare the other ingredients. 5. Prepare a baking sheet with parchment paper. 6. Whisk together the flour, cornmeal, crab seasoning, garlic powder in another casserole dish. 7. Remove the caqish from the bu@ermilk, lepng excess drip off, and dredge on both sides with the cornmeal mixture, mapng it down to help adhere. 8. Place coated fillets on baking pan and spray with oil on both sides, sprinkle with a li@le more cornmeal mixture and place in refrigerator to set up for 30 minutes. 9. Place 2 fillets in the chamber spray well with oil; close basket. 10. Set temperature for 400 degrees, and .mer for 10 minutes. 11. When cook .me is complete, open chamber, gently turn fillets and spray with oil; close chamber. 12. Set .mer for 5 addi.onal minutes, or un.l golden brown and cooked through.

  • Page 20: French Fries

    French Fries Serves 2-4 Ingredients 2 Russet Potatoes, peeled and cut into fries Oil for frying Sea salt Prepara2on 1. Soak cut potatoes in a bowl of ice water for at least 15 minutes. 2. Pat the potatoes dry with paper towels. 3. Place fries in chamber, in a single layer, not crowding; close chamber. 4. Set temperature for 320 degrees, and .mer for 10 minutes, (this is to remove moisture from the fries). 5. When cook .me is complete, spray well with oil, and sprinkle with salt; close chamber. 6. Set temperature to 400 degrees and set .mer for 10 minutes more. 7. Shake occasionally, adding more spray if you like.
  • Page 21 Perfect Sweet Potato Fries Serves 2 Ingredients 1 sweet potato, peeled and washed 1 tablespoon extra- virgin olive oil ½ teaspoon kosher salt ½ teaspoon Cajun seasoning 1 teaspoon maple syrup
 Prepara.on 1. Cut potato into ¾ inch matchs.cks. 2. In a shallow glass baking dish toss the potatoes with remaining ingredients. 3. Lay potatoes in the chamber, careful not to overlap. 4. Spray well with oil. 5. Set temperature to 400 degrees, set .mer for 5 minutes. Shaking chamber occasionally. 6. AIer 5 minutes, turn all potatoes and set for 5 minutes longer. 7. Remove fries from chamber and allow to cool slightly.
  • Page 22 Fried Cherry Walnut Pies Filling Ingredients: 1 cup granulated sugar 2/3 cup light corn syrup 1/3 cup bu@er, melted 2 large eggs 1 ½ cups chopped walnuts 1 teaspoon vanilla extract 1/8 teaspoon salt ½ cup finely chopped dried cherries Crust Ingredients 2 pre-made pie crusts 1 egg, beaten Flour for dus.ng Confec.oner’s sugar, for garnish Oil for spraying Prepara2on 1. In a cold saucepan, combine the granulated sugar, corn syrup, melted bu@er and eggs. 2. S.r in walnuts, vanilla and salt. Bring to a boil over medium heat. 3. Reduce the heat, and simmer for 10 minutes. S.r in the cherries. Cool for 20 minutes. 4. On a lightly floured surface, unroll 1 pie crust. Cut circles from the dough using a 4-inch cu@er. 5. Re-roll and cut circles from the dough scraps. Stack the dough circles between pieces of waxed paper. 6. Repeat the procedure with the remaining pie crusts. 7. Place 1 circle on a flat surface and lightly brush the edges of the crust with the beaten egg yolk. 8. Place 1 heaping tablespoon of walnut mixture in the center of the circle. Fold the dough over the filling, pressing the edges to seal. 9. Repeat with the remaining rounds and walnut mixture. 10. Working in batches of 2, spray each side of pies and place in the chamber;...

  • Page 23: Fried Peach Pie

    Fried Peach Pie Serves 4 Ingredients 1 can 8oz. can crescent dinner roll dough 4 tablespoon peach pie filling ¼ cup ready- to- use vanilla fros.ng Oil for spraying Prepara2on 1. Lay out 4 triangles on a work surface and place 1 tablespoon of the peach pie filling in the center of each triangle. 2. Top each one with the other 4 triangles and crimp edges with a fork to seal. 3. Spray oil on 2 pies, on both sides and place in the chamber; close chamber. 4. Set temperature for 400 degrees, and .mer for 5 minutes. When cook .me is complete, open basket and turn pies and spray with oil; close chamber. 5. Meanwhile, put fros.ng in a small microwaveable bowl, and microwave for 25 seconds. 6. When cook .me is complete, open chamber, remove pies to a serving pla@er and drizzle with fros.ng. 7. Repeat with remaining 2 pies.

  • Page 24: Limited One-Year Warranty

    This warranty covers the original retail purchaser or giI recipient. During the applicable warranty period within normal household use, we will repair or replace, at our discre.on, any mechanical or electrical part which proves defec.ve, or replace unit with a comparable model. Shipping and handling costs are not included for warranty replacements and are the responsibility of the customer. To obtain service under the terms of this warranty, send an email to customercare@alliedrich.net or call our customer care department at 312-526-3760 (Monday- Friday 10:00AM-4:00PM CST). Please provide the model number listed on the bo@om of this page when contac.ng us. THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER: • Damages from improper installa.on. • Damages in transit. • Defects other than manufacturing defects. • Damages from misuse, abuse, accident, altera.on, lack of proper care and maintenance, or incorrect current or voltage. • Damage from service by other than authorized dealer or service center. • Shipping and handling costs. • This warranty gives you special legal rights and you may also have other rights to which you are en.tled which may vary from state to state. Manufacturer does not assume responsibility for loss or damage for return shipment. We recommend that you keep your original packaging should you require repair service. Before returning product please contact our customer care department for return authoriza.on. When returning product for repair please include your full name, return address, and day.me phone number. Also include a brief descrip.on of the problem you are experiencing and a copy of your sales receipt or other proof of purchase in order to validate warranty status. MODEL PDAF8TX...

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