Cook's Companion MULTIFUNCTIONAL AIR FRYER WITH ROTISSERIE Care & Use Manual
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Cook's Companion MULTIFUNCTIONAL AIR FRYER WITH ROTISSERIE Care & Use Manual

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MULTIFUNCTIONAL AIR FRYER
WITH ROTISSERIE
Care & Use Manual
with Recipes by Deb Murray

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Summary of Contents for Cook's Companion MULTIFUNCTIONAL AIR FRYER WITH ROTISSERIE

  • Page 1 MULTIFUNCTIONAL AIR FRYER WITH ROTISSERIE Care & Use Manual with Recipes by Deb Murray...
  • Page 2 PLEASE READ BEFORE USE AND SAVE THESE INSTRUCTIONS Thank you for purchasing Cook’s Companion™ Multifunctional Air Fryer with Rotisserie. The Cook’s Companion™ Multifunctional Air Fryer heats up quickly while the convection fan circulates hot air internally to cook food uniformly and seals in the natural juices for full avor and aroma.

  • Page 3: Important Safeguards

    IMPORTANT SAFEGUARDS • Read all instructions and save for future reference. • The Multifunctional Air Fryer is for domestic use only; It is not designed for commercial operation. • Do not operate in the presence of explosive and/or flammable fumes. •...
  • Page 4 IMPORTANT SAFEGUARDS (CONT.) • Be sure to allow the oven body to cool off before cleaning. • Be sure to unplug the oven when it is not in use, when cleaning the oven or whenever there is a known power failure. Allow the unit to cool before putting on or taking off parts. Remove the plug from the socket by pulling on the actual plug.
  • Page 5 APPLIANCE DIAGRAM (4) INNER BOWL (3) BOWL HOUSING MICROSWITCH (1) (2) MAIN HOUSING (inside base) (5) REMOVABLE TRANSPARENT DOME AIR FAN (9) (6) HEATING ELEMENT (7) ROTARY DRIVE COVER LOCK (10) (8) ROTISSERIE SHAFT HOLDER CORD RECEIVER (11) (12) COVER (see control diagram) CONTROL PANEL (13) (a-j) EXPANSION LEVER (14)

  • Page 6: Control Panel Diagram

    CONTROL PANEL DIAGRAM (a) LED DISPLAY (b) INCREASE TIME DECREASE TIME (c) (d) TEMPERATURE MENU INDICATOR (e) INDICATOR LIGHTS LIGHTS (f ) ROTATION ROTATION (h) INDICATOR LIGHTS START/STOP (g) MANUAL TEMPERATURE ON/OFF (j) CONTROL (i) MENU - 6 -...
  • Page 7 ACCESSORY ITEMS 2. UTILITY PAN 3. PERFORATED PAN 1. EXPANSION RING 4. ROTARY BASKET 8. LIFTER 7. ROTISSERIE 6. ROTISSERIE 5. RECTANGLE ROTARY FORKS SHAFT BASKET 9(b). DUAL RACK 9(a). DUAL RACK 10. POULTRY RACK 11. VERTICAL RACK (high position) (low position) - 7 -...
  • Page 8 APPLIANCE DIAGRAM USE & ASSEMBLY 1. MICRO SWITCH: A safety mechanism (located inside the base of the Main Housing) that must be depressed by the Bowl Housing for the appliance to function. If the appliance does not turn on check this connection to make sure it is depressed. 2.
  • Page 9 APPLIANCE DIAGRAM USE & ASSEMBLY (CONT.) 11. CORD RECEIVER: Attachment area for electrical cord to the appliance. Insert the appliance side of the cord here. 12. COVER: Entire top section of the appliance. Transparent dome removes for cleaning. 13. CONTROL PANEL: Digital function control area. See separate control function reference (a-j).
  • Page 10 CONTROL PANEL REFERENCE (a) LED DISPLAY: Digital display. (b) INCREASE TIME: Press button, at any time, to manually increase cooking time. It increases by minutes. If pressed continually without release, it will increase up in 5 minute increments. (c) DECREASE TIME: Press button, at any time, to manually decrease cooking time. It decreases by minutes.
  • Page 11 ACCESSORY USE AND ASSEMBLY (All ACCESSORIES ARE DESIGNED SPECIFICALLY FOR USE WITH THE COOK’S COMPANION™ MULTIFUNCTIONAL AIR FRYER) 1. EXPANSION RING: Increases Inner Bowl height expanding the appliance capacity by 5 quarts. Allows extra capacity for cooking larger food items such as a whole chicken. Follow the Expansion Lever instructions (Appliance Use 13).
  • Page 12 ACCESSORY USE AND ASSEMBLY (CONT.) 6. ROTISSERIE SHAFT: (pictured below) Used in conjunction with the Rotary basket and rotisserie forks. 7. ROTISSERIE FORKS: (pictured below) Use for roasting chicken, duck and roasts. Must be used in conjunction with the rotisserie shaft. The Rotisserie forks need to attach to the Rotisserie Shaft for use.

  • Page 13: Getting Started

    GETTING STARTED Read the safety instructions found in this manual before operating. Before using this appliance for the rst time, follow these steps: 1. Remove all packing materials and literature from inside the oven. Make sure the oven is in good condition and there are no missing parts or damage to any part. 2.

  • Page 14: Operating Instructions

    OPERATING INSTRUCTIONS 1. Place the desired accessory inside the Inner Bowl before placing food inside (unless the accessory is pre-loaded with the food item). You may also cook directly in the bowl but it is recommended to use at least one of the accessories to obtain better circulation and distribution of hot air within the unit.

  • Page 15: Cleaning And Maintenance

    CLEANING AND MAINTENANCE 1. Unplug the oven and allow it to cool completely before performing any cleaning or maintenance. 2. Once bowl has cooled completely, clean all parts thoroughly with warm soapy water and a damp cloth. The Inner Bowl and Accessories are dishwasher safe, however, we recommend hand washing to prolong the beauty and life of the Multifunctional Air Fryer.

  • Page 16: Trouble Shooting

    TROUBLE SHOOTING Problem OVEN WILL NOT TURN ON Solution • Make sure that the power cord is plugged in to the unit and outlet. • Check by connecting another electric device, that the outlet is working properly. • Check that the thermostat is set to desired temperature. Make sure the timer has been set. If you select a temperature but do not set the timer, the oven will not turn on.

  • Page 17: Cooking Tips

    COOKING TIPS • Using the Dual Rack in the high position allows food to be positioned closer to heat source for additional crispness, browning or for foods to be cooked “well done”. • It is not necessary to use oil for roasting, but you may do so for foods that tend to become dry in an oven.
  • Page 18 SUGGESTED COOKING TIMES NOTE REGARDING COOKING TIMES: Please note that these cooking times are approximate. Actual cooking times will vary depending on several factors such as size of the pieces, thickness of cut, quality & freshness of product and temperature of oven at start (if the oven has been used immediately before starting a new recipe, the cooking time will be slightly shorter than indicated).
  • Page 19 Cheese Sticks Servings: 4 Ingredients 6 mozzarella string cheese sticks ⁄ cup our 2 large eggs, beaten 2 cups Italian seasoned bread crumbs ⁄ cup grated Parmesan cheese parchment paper olive oil, for spritzing marinara sauce for dipping Directions Open the package of string cheese and separate the cheese sticks and freeze for two hours. Place the our in a large plastic bag, the beaten egg in a medium size bowl, and mix the bread crumbs with the Parmesan and place on a shallow dish or pie pan.
  • Page 20 Bu alo Chicken Stu ed Jalapeños Wrapped in Bacon Servings: 4 Ingredients 8 Jalapeño peppers small brown paper bag 8 slices bacon toothpicks ⁄ cup bu alo chicken dip (recipe on following page) Directions Place the Dual Rack (in high position) into the air fryer. Place the jalapenos on the rack. Close the lid.
  • Page 21 Bu alo Chicken Dip Servings: 4 Ingredients 4 ounces whipped cream cheese ⁄ cup ranch dressing ⁄ cup cayenne pepper sauce (Frank’s Red Hot) ⁄ cup crumbled blue cheese 1 cup chicken cooked diced or shredded Directions Mix all the ingredients in a large bowl. Serve hot or cold.
  • Page 22 Banging Shrimp Servings: 4 Ingredients 1 pound jumbo shrimp, peeled & deveined ⁄ teaspoon garlic powder For the coating ⁄ teaspoon sugar ⁄ cup milk ⁄ teaspoon Siracha 1 large, egg, beaten ⁄ cup panko crumbs 2 tablespoons cornstarch oil, for spraying 2 tablespoons all-purpose, our For the dipping sauce 1 teaspoon salt...
  • Page 23 Baked Potatoes Servings: 3 Ingredients 3 medium russet potatoes olive oil sea salt Directions Wash the potatoes and rub with oil. Sprinkle sea salt all over potatoes. Place Dual Rack (in high position) into the air fryer. Place the potatoes on the rack. Close the lid.
  • Page 24 Air Fried Green Tomatoes Servings: 2 Ingredients 2 large green tomatoes, cut into ⁄ inch rounds 1 teaspoon salt ⁄ teaspoon pepper ⁄ cup instant our 1 cup buttermilk 1 cup Italian bread crumbs ⁄ tablespoon Cajun seasoning olive oil, for spritzing Ranch dressing Directions Season the tomato slices with salt and pepper.
  • Page 25 Teriyaki Chicken Wings Servings: 4 Ingredients 1 dozen chicken wings ⁄ cup soy sauce 1 tablespoon honey 1 teaspoon garlic powder 2 teaspoons ginger zest from ⁄ lemon sesame seeds Directions In a low glass baking dish add soy sauce, honey, garlic powder, ginger, sesame seeds, and zest. Stir well to blend.
  • Page 26 Crunchy Eggplant Fries Servings: 2 Ingredients 1 large eggplant 1 large egg, beaten 2 tablespoons milk 2 cups seasoned panko bread crumbs ⁄ cup shredded Parmesan cheese parchment paper Marinara sauce for dipping Directions Peel the eggplant and slice lengthwise into ⁄ inch slices. Then cut slices into fries. In a shallow glass baking dish, beat egg and milk together.
  • Page 27 Crunchy Cod Servings: 2 Ingredients 2 cod lets ⁄ cup buttermilk ⁄ cup quinoa our ⁄ teaspoon salt ⁄ teaspoon pepper olive oil, for spritzing Directions Soak the sh in the buttermilk for at least 1 hour. Combine the quinoa our and seasonings in shallow baking dish. Place the Dual Rack (in high position) into air fryer.
  • Page 28 Buttermilk Fried Chicken Servings: 4 Ingredients ⁄ frying chicken, cut in pieces, rinsed, dried ⁄ cup buttermilk 2 cups crushed corn akes 1 teaspoon salt 1 teaspoon thyme ⁄ teaspoon crushed red pepper akes ⁄ teaspoon garlic powder sprayer lled with olive oil Directions Soak the chicken pieces in buttermilk 1 hour to overnight.
  • Page 29 Crunchy Fries Servings: 2 Ingredients 1 large russet potato olive oil, for spritzing sea salt Directions Peel the potato and cut into fries. Place on a paper towel and cook fries in the microwave for 3 minutes. Place the Dual Rack (in high position) into the air fryer. Spritz the fries with oil and sprinkle with salt.
  • Page 30 Crunchy Popcorn Chicken Servings: 4 Ingredients 1 pound chicken tenders, cut into 1 inch pieces 1 large egg beaten ½ cup our 2 tablespoons orange juice 1 cup quick cooking oats, uncooked sprayer lled with olive oil Directions Wash Chicken tenders then pat dry. Place the beaten egg in a bowl, in another dish add orange juice.
  • Page 31 Crunchy Onion Rings Servings: 4 Ingredients 1 onion, thick slices 1 ⁄ cups corn akes, crushed ⁄ cup plain bread crumbs 1 egg ⁄ cup milk ⁄ teaspoon salt ⁄ teaspoon black pepper ⁄ cup our Optional: sprayer lled with canola oil Directions In a shallow dish, combine corn akes and bread crumbs.
  • Page 32 Deb’s Asian Inspired Chicken wings Servings: 2 Ingredients 10 chicken wings 1 tablespoon sesame oil 1 teaspoon soy sauce 1 lime (zest and juice) ⁄ teaspoon fresh grated ginger 1 clove of garlic, minced 1 teaspoon sugar 1 teaspoon sesame seeds ⁄...
  • Page 33 Crunchy Onion Straws Servings: 4 Ingredients 1 large sweet onion sliced very thin large bowl of ice water 1 cup self-rising our 1 teaspoon salt ⁄ teaspoon pepper 1 teaspoon paprika ⁄ teaspoon garlic powder canola spray Directions Let the onions soak in the ice water for at least 10 minutes. In a large bowl, mix the our with salt, pepper, paprika and garlic powder.
  • Page 34 Fried Chicken Tenders Servings: 4 Ingredients 1 pound chicken tenders 1 tablespoon melted butter 1 cup cracker meal ⁄ teaspoon salt ⁄ teaspoon cracked black pepper 1 teaspoon thyme ⁄ teaspoon paprika optional: sprayer lled with olive oil Directions In a shallow glass baking dish, combine cracker meal, salt, cracked black pepper, thyme, and paprika.
  • Page 35 Stu ed Mushrooms with Crabmeat Servings: 4 Ingredients 8 ounces mushrooms, stems removed, cleaned 1 cup cooked crabmeat 2 tablespoons panko crumbs (or any other bread crumb) 1 garlic clove, minced 1 tablespoon chopped parsley ⁄ teaspoon salt ⁄ teaspoon cracked black pepper 1 egg 2 tablespoons butter, melted 1 lemon, cut into wedges...
  • Page 36 Shrimp Egg Rolls Servings: 6 Ingredients 8 large shrimp: cooked, peeled, deveined 4 scallions, sliced ⁄ head green cabbage, sliced thin 1 ⁄ teaspoons ground ginger 2 cloves garlic, chopped ⁄ teaspoon pepper ⁄ cup soy sauce 2 teaspoons sweet chili sauce 12 store bought egg roll wraps 1 tablespoon olive oil for brushing egg rolls Directions...
  • Page 37 Sugar Pecans Servings: 4 Ingredients ⁄ cup (1 stick) butter, melted 3 large egg whites 1 cup sugar 1 teaspoon ground cinnamon 4 cups pecan halves parchment paper Directions Line the Utility Pan with a sheet of parchment paper. Pour the butter onto the lined pan. Place the Dual Rack (in high position) into the air fryer.
  • Page 38 Potato Skins Servings: 4 Ingredients 6 medium Yukon gold potatoes ⁄ cup shredded cheddar olive oil ⁄ cup sour cream salt 2 green onions, chopped ne 6 strips of bacon Directions Scrub the potatoes. Rub with olive oil and sprinkle well with salt. Place the Dual Rack (in high position) into the air fryer.
  • Page 39 Balsamic Glazed Brussels Sprouts Servings: 4 Ingredients 10 ounces Brussels sprouts 1 teaspoon salt 1 teaspoon sugar ⁄ teaspoon pepper 1 tablespoon olive oil 1 small red onion , thinly sliced lengthwise 2 tablespoons balsamic vinegar reduction optional: pomegranate seeds Directions Trim outer leaves and stems from Brussels sprouts, and discard.
  • Page 40 Delicious Rotisserie Chicken Servings: 4 Ingredients 3-4 pound chicken 1 tablespoon olive oil ⁄ teaspoon sea salt ⁄ teaspoon fresh ground black pepper ⁄ teaspoon smoked paprika ⁄ teaspoon onion salt ⁄ teaspoon garlic salt 1 teaspoon honey Directions Prepare the chicken for the rotisserie according to the instructions on the following page. After trussing, rub the chicken with olive oil and honey, combine the seasoning and sprinkle liberally over entire chicken.
  • Page 41 How to Prepare Your Rotisserie Chicken Remove the chicken from its packaging. Make sure it is completely thawed if previously frozen. Check the cavity of the chicken to remove the neck and giblets. Check at the tail end to see if the kidneys have been removed.
  • Page 42 Rotisserie Baby Back Ribs Servings: 1 Ingredients ⁄ slab baby back ribs 1 tablespoon sweet paprika 1 teaspoon chili powder 1 teaspoon ground cumin 2 teaspoons brown sugar 1 teaspoon kosher salt ⁄ teaspoon ground black pepper ⁄ teaspoon ground white pepper ⁄...
  • Page 43 Rotisserie Cuban Style Pork Servings: 6 Ingredients 12 medium garlic cloves 1 medium orange (juice and zest) 2 medium limes (juice and zest) 2 tablespoons olive oil ⁄ tablespoon dried oregano 1 tablespoon kosher salt 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 4 pound boneless pork loin Directions Place all the ingredients (except the pork) in a blender and puree till smooth.
  • Page 44 1 Year Limited Warranty Course Housewares, LLC warrants this Cook’s Companion™ product to be free from manufacturer defect for up to 1 year from the original date of purchase. If a defect is found to exist, Course Housewares will, at its option, either repair or replace the product or the defective component, including labor.

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