Guide To Oils And Fats - Oster CKSTHF2-049 User Manual

GUIDE TO OILS AND FATS

Using your Air Fryer to cook food will help you to reduce the amount of oil
needed in some recipes, which may benefit your diet.
The table below lists some of the more widely available, popular oils. All of
them can be used in your Air Fryer. However, for best results, we recommend
Vegetable or Rapeseed oil.
Oil Type
Vegetable oil
Rapeseed oil (often called vegetable oil)
Corn oil
Sunflower oil
Olive oil
Sesame oil
Peanut oil (often called ground nut oil)
Grape Seed oil
• You can also use low calorie cooking spray in your Air Fryer
• Always ensure that the ingredients are evenly coated with oil.
GUIDE TO POTATOES
There is nothing quite like a plate of homemade chips—especially with your Air
Fryer doing all the hard work for you.
Did you know there are hundreds of varieties of potatoes grown around the
world with about 80 different varieties grown. Potatoes are usually divided into
two categories:
Floury potatoes – These are generally lighter in colour, with a drier feel, perfect
for homemade chips, wedges and jacket potatoes. Well known varieties are King
Edward, Maris Piper and Rooster.
Waxy potatoes – These are moist, firm and translucent and hold their shape
well—great in salads. Examples of these include Charlotte and Jersey Royals
When choosing potatoes for your recipes, it's worth buying the right type to
achieve the best results. Many potatoes can be used for a variety of purposes.
For example, the King Edward potato can be used for both homemade chips and
Dauphinoise recipe.
Usage
Homemade chips, potato wedges,
roast potatoes
Dauphinoise
Jacket potatoes
CKSTHF2-049_14EM1.indd 10-11
Use
Shallow, deep and stir frying.
Shallow, deep and stir frying.
Shallow, deep and stir frying.
Shallow, deep and stir frying.
Shallow and stir frying. Marinades,
dressings, drizzling.
Shallow, deep and stir frying.
Marinades, drizzling.
Shallow and stir frying. Dressings. Adds
a nutty flavour.
Shallow, deep and stir frying.
Variety
Maris Piper, King Edward, Sante,
Rooster, Romano
Charlotte, Desiree
Maris Piper, King Edward
10
COOKING POPULAR, CONVENIENCE AND FROZEN FOODS
The following table provides basic cooking guidelines for popular, convenience
and frozen foods. Please note that due to the variations in thickness and size
of the foods being cooked some experimentation may be required for the best
cooking results. Always ensure that the food is thoroughly cooked and piping hot
throughout before consuming.
When cooking fresh chips, we've kept the oil quantites as low as possible for
the healthiest results. However, if you feel the chips are a little pale and require
further browning, increase the quantity of oil slightly.
Cook-
Food ing Time Notes
(mins)
1.25kg Wash and
40
fresh chips pat dry
1.0kg fresh Wash and
35-40
chips pat dry
800g fresh Wash and
25-30
chips pat dry
500g fresh Wash and
25-30
chips pat dry
250/300g Wash and
18-20
fresh chips pat dry
1.0kg fresh Wash and
35-40
wedges pat dry
1.0kg
frozen 20-25 -
chips
500g
frozen 15-20 -
chips
250/300g
frozen 12-15 -
chips
250g Prick with a
jacket 60 fork and lightly
potato rub with oil
Salmon Lightly oil grill
15-20
fillet rack
Boneless,
Lightly oil grill
skinless
15-20 rack. Turn
chicken
once.
fillet
DUAL
Roasting GRILL
HEAT Tilted (1)
rack Mode
Mode
- - YES YES
YES YES
YES YES
YES YES ¼ - ½
YES YES
YES YES
YES YES
YES YES
YES YES
YES NO
YES YES - NO
YES YES - NO
1 1
2/25/15 4:59 PM
Oil
1
½
½
¼
½
-
-
-
-
-
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