Kogan KA23LDGFRYA Quick guide

23L 1700W DIGITAL AIR
FRYER OVEN
KA23LDGFRYA, KA23LSSFRYA

Ingredients
•1 (1.8kg) whole roasting chicken
•2 tsp unsalted butter, softened
•1 1/2 tsp minced fresh thyme
•1 tsp paprika
•1 tsp ground coriander
•2 tsp extra-virgin olive oil
•3/4 tsp salt
•1/4 tsp freshly ground black pepper
•2 garlic cloves, minced
•3 shallots, peeled and halved
•3 fresh thyme sprigs
•1 lemon, quartered
Method
1. Preheat oven to 175°C.
2. Remove giblets and neck from
chicken. Starting at neck cavity,
loosen skin from breasts and
drumsticks by inserting fingers,
gently pushing between skin and
meat.
3. Combine butter and the remaining
ingredients in a small bowl. Rub
mixture under loosened skin and
over flesh. Rub over top skin. Tie
ends of legs together with twine. Lift
wing tips up and over back; tuck
under chicken. Place chicken, breast
side up, on a rack; place rack in
roasting pan. Place shallots, thyme
sprigs and lemon in cavity of
chicken.
4. Bake at 175°C for 45 minutes.
Increase oven temperature to 230°C
(do not remove chicken). Bake at
230°C for 15 minutes or until a
thermometer inserted in meaty part
of leg registers 75°C. Remove
chicken from pan; let it rest for 10
minutes. Remove skin. Carve
chicken.
Classic Roast Chicken
Cooking time: 1h 30m – Temperature: 175°C

Ingredients
•510g (About 3 ¾ Cups) All-
Purpose Flour
•710g (About 2 Tsp) Salt
•1 Tbs Sugar
•1 ½ Tsp Instant Yeast
•2 Tbs Olive Oil
•340g Lukewarm Water
•1 Tbs Canola, Grapeseed or
Vegetable Oil
•1 Recipe of New York Style Pizza
Sauce, pureed with a Hand
Blender or Standing Blender
Until Smooth
•60g Finely Grated Parmesan
•500gtTo 700g Grated Low-
Moisture Mozzarella Cheese
•Toppings as Desired
Method
1. Combine flour, sugar, salt, and yeast
in bowl of food processor. Pulse 3 to
4 times until incorporated. Add olive
oil and water. Run food processor
until mixture forms a ball that rides
around the bowl above the blade,
for about 15 seconds. Continue
processing 15 seconds longer.
Alternatively, combine ingredients in
a stand mixer and mix on low speed
for 10 minutes.
2. Transfer dough ball to lightly floured
surface and knead once or twice by
hand until smooth ball is formed.
Transfer to a gallon-sized zipper lock
bag, seal, and place in the
refrigerator. Allow to ferment for at
least one day. You can keep it up to
5 days.
3. Two hours before baking, remove
dough from refrigerator and divide
into 4 even balls. Shape the balls.
Flour well and place each one in a
separate small bowls. Cover tightly
with plastic wrap and allow to rise at
warm room temperature until
roughly doubled in volume.
4. Place the pizza stone on the top of
the oven rack and place a second
rack below it. Preheat oven to 230°C
for at least 1 hour.
5. Turn single dough ball out onto
floured surface. Use a rolling pin to
roll it out into a 12-inch circle. Grease
an aluminium baking sheet with 1
tbs canola oil. Transfer dough to
baking sheet. Spread about ½ cup of
sauce evenly over entire surface.
Sprinkle with ¼ of parmesan cheese.
Spread ¼ of cheese in even layer
over surface. Top with additional
toppings as desired.
(continued, see next page)
Crispy Bar-Style Pizza
Cooking time: 20m –Temperature: 230°C

6. Place in oven on the rack
immediately under the baking stone.
Bake until edges are just beginning
to brown, for about 5 minutes.
7. Remove from the oven. Using a thin
flexible metal spatula, careful
separate the pizza's edges from the
pan. Carefully slide pizza off the pan
and onto baking stone. Continue
baking until bottom is deep golden
brown and cheese is melted and
bubbly.
8. Transfer pizza to a cutting board
with a pizza peel. Cut into 8 slices
and serve. Repeat steps 5 to 8 with
remaining pizzas.

Ingredients
•637g (about 4 1/2 cups) bread flour,
plus more for dusting
•1-1/2 tbs sugar
•990g kosher salt (about 3 tsp)
•2 tsp instant yeast
•3 tbs extra-virgin olive oil
•425g lukewarm water
•1 batch New York Style Pizza Sauce
•450g grated full-fat dry mozzarella
cheese (about 4 cups), placed in
freezer for at least 15 minutes
Method
1. Combine flour, sugar, salt, and yeast
in bowl of food processor. Pulse 3 to 4
times until incorporated. Add olive oil
and water. Run food processor until
mixture forms ball that rides around
the bowl above the blade, about 15
seconds. Continue processing 15
seconds longer.
2. Transfer dough ball to lightly floured
surface and knead once or twice by
hand until smooth ball is formed. It
should pass the windowpane test.
Divide dough into three even parts
and place each in a covered
quart-sized deli container or in a
zipper-lock freezer bag. Place in
refrigerator and allow to rise at least
one day, and up to 5 days.
3. At least two hours before baking,
remove dough from refrigerator and
shape into balls by gathering dough
towards bottom and pinching shut.
Flour well and place each one in a
separate medium mixing bowl. Cover
tightly with plastic wrap and allow to
rise at warm room temperature until
roughly doubled in volume.
4. 1 hour before baking, adjust oven rack
with pizza stone to middle position
and preheat oven to 260°C. Turn
single dough ball out onto lightly flour
surface. Gently press out dough into
rough 8-inch circle, leaving outer
1-inch higher than the rest. Gently
stretch dough by draping over
knuckles into a 12 to 14-inch circle
about ¼ inch thick. Transfer to pizza
peel.
(continued, see next page)
New York-Style Pizza
Cooking time: 30m – Temperature: 260°C

5. Spread approximately 2/3 cup
of sauce evenly over surface of
crust, leaving 1/2 to 1 -inch
border along edge. Evenly
spread 1/3 of cheese over
sauce. Slide pizza onto baking
stone and bake until cheese is
melted with some browned
spots and crust is golden brown
and puffed, 12 to 15 minutes
total.
6. Transfer to cutting board, slice,
and serve immediately. Repeat
with remaining two dough balls,
remaining sauce, and remaining
cheese.

Ingredients
•1 cup dried brown lentils, picked over
and rinsed 1 bay leaf
•2 cups vegetable broth (or water)
•225g cremini mushrooms (or white
mushrooms), sliced
•½ cup old-fashioned oats
•½ cup flat-leaf parsley leaves
•1 tsp dried oregano
•½ tsp red pepper flakes
•½ tsp dried thyme
•½ tsp dried tarragon
•2 tbs olive oil
•1 medium white onion, chopped
•3 to 4 garlic cloves, minced
•½ cup red wine
•1 tbs tamari soy sauce (optional)
•2 eggs sea salt and pepper to taste
Method
1. Preheat oven to 200°C and line a
baking sheet with parchment paper.
Combine lentils, bay leaf, and
vegetable broth/wafer in a medium
saucepan. Bring to boil, then reduce
heat to low and simmer for 10
minutes. Remove from heat, drain
and let cool for a few minutes.
Discard the bay leaf.
2. In a food processor, combine the
mushrooms, oats, lentils, parsley and
spices (oregano, red pepper flakes,
thyme and tarragon). Pulse/blend
until the mixture is pulverized but not
mush.
3. In a large skillet over medium heat,
warm the olive oil, then add the
chopped onion and a pinch of salt.
Cook, stirring often, until onions are
translucent and turn golden at the
edges, about 5 minutes. Add the
garlic and cook, stirring, for about 30
seconds. Stir in lentil-mushroom
mixture and cook until browned,
about 5 minutes, stirring constantly.
4. Add red wine and soy sauce to skillet.
Continue to cook, stirring constantly,
until liquid has been absorbed.
Remove from heat and, if you are
using a pan that retains heat like cast
iron, transfer the mixture to a
heat-safe bowl. Season with salt and
pepper to taste. Allow the mixture to
cool until it is comfortable to handle.
5. In a small bowl, whisk together two
eggs, then thoroughly mix the eggs
into the lentil and mushroom mixture.
Use your hands to scoop up one
small handful of the mixture at a
time, shaping it into a golf-ball sized
ball (about 1 ½ -inch diameter). Place
each meatball onto the baking sheet,
leaving an inch of space around each
one. You will have around 15 or more
meatballs). Bake for 35 minutes, or
until golden brown.
Lentil & Mushroom Meatballs
Cooking time: 12-15m – Temperature: 200°C

Ingredients
•3 tbs butter
•4 tbs extra-virgin olive oil, divided
•4 cloves garlic, finely minced
•pinch red pepper flakes
•1/2 tsp dried oregano
•1/4 cup minced fresh parsley or basil
leaves, or a mix
•Kosher salt
•1 large loaf French or Italian bread
(see note), about 18-inches long and
4-inches wide, split half lengthwise
and crosswise
•1 (410g) Can crushed tomatoes
•225g freshly grated whole milk
mozzarella cheese
•56g grated Parmigiano-Reggiano
Method
1. Adjust oven rack to upper position
and preheat oven to 218°C. Heat
butter and 3 tbs olive oil in a
medium saucepan over medium-low
heat until butter is melted. Add
garlic, pepper flakes, and oregano
and cook, stirring occasionally, until
garlic is softened but not browned,
about 2 minutes. Stir in half of
parsley/basil and a big pinch of salt.
Remove from heat.
2. Place bread cut-side-up on a clean
work surface. Using a rimmed baking
sheet, press down on bread evenly
until compressed to about 2/3rds of
its original height. Place bread on
top of rimmed baking sheet. Using a
pastry brush, brush half of
garlic/butter/oil mixture evenly over
cut surfaces of bread, making sure
to get plenty of bits of garlic and
aromatics. Set aside.
3. Add tomatoes to remaining
garlic/butter/oil mixture in pan, stir
to combine, increase heat to
medium, bring to a simmer, then
reduce heat to maintain a bare
simmer. Cook, stirring occasionally,
until rich and reduced, about 15
minutes. Season to taste with salt.
4. While sauce cooks, spread 1 ¼ of
mozzarella evenly over surface of
bread and transfer to oven. Cook
until cheese is barely melted, about
8 minutes. Remove from oven and
set aside until sauce is cooked.
5. Spread sauce evenly over bread,
then spread remaining mozzarella
on top of sauce. Transfer to oven
and bake until cheese is melted and
just starting to brown, about 10
minutes. Remove from oven and
immediately sprinkle with
Parmigiano-Reggiano, remaining
parsley/basil, and remaining tbs
extra-virgin olive oil. Allow to cool
slightly and serve.
The Best French Bread Pizza
Cooking time: 30m – Temperature: 218°C

Ingredients
•1 cup Yogurt
•2 tsp Salt
•2-3 Green chillies
•1 bunch Coriander, large
•2 tsp Tandoori masala
•1 tsp Garlic paste
•1 tsp Turmeric
•1 tsp Chilli powder
•1 tsp Whole cumin
•1 Onion, chopped
•2 tbs Tomato paste
•2 tbs Oil 2 Lemons (juiced)
Method
1. Blend everything together for the
marinade. Then pour the marinade
over the chicken, let it marinate for
about 2-4 hours.
2. Pour everything into a glass baking
dish, cover with foil.
3. Preheat the oven to 180°C. Place your
baking dish on the centre rack and
bake for 30-35 minutes.
4. Remove dish, open the foil and turn
the pieces over. Replace foil covering
and put the dish back in the oven.
Bake for another 30-35 minutes.
5. Remove the dish from the oven and
discard the foil.
6. Baste the pieces of chicken with the
sauce a little and put the tray back
into the oven without the foil covering
for about 10 minutes to give the
pieces a good colour.
Indian Style Baked Chicken
Cooking time: 1 h 15m – Temperature: 180°C

Ingredients
•6 chicken tenderloins
•2 large eggs
•1 ½ cups Panko crumbs
•Kosher salt to taste
•2 lemons halved, divided
•Extra halved lemons for additional
flavour (optional)
Method
1. In a small bowl, beat the eggs.
2. Pour the Panko into another large,
shallow bowl.
3. Coat the chicken on both sides with
egg and then dredge both sides in
the Panko. Place the chicken into
the oven as you go.
4. Set the oven to 180°C for 8 minutes,
flipping the chicken halfway through
and continue.
5. Transfer the pieces of chicken to a
baking pan lined with paper towel
and immediately sprinkle with some
salt and squeeze over a generous
amount of lemon juice with the four
halves of lemon.
6. Serve with extra lemon halves for
additional flavour.
Lemon Chicken
Cooking time: 12-15m – Temperature: 180°C

Ingredients
•1/2 cup almond flour/meal
•1 tbs liquid egg whites
•1 tsp ground flaxseed meal
•1/2 tsp olive oil
•1 tsp garlic powder
•pinch of salt
Method
1. Combine all ingredients in a bowl;
blend well.
2. Roll batter into a ball.
3. Coat cooking surface with non-stick
spray and then spread the batter into
a round disk. Be sure to keep batter
intact (no holes).
4. Add sauce, cheese, veggies, meat,
etc to the top crust.
5. Bake on 190°C in toaster oven for
approximately 15-18 minutes until
crust is cooked all the way through.
Use a spatula to remove pizza from
oven.
Paleo Pizza
Cooking time: 20m – Temperature: 190°C

Ingredients
•10 Chicken Wings
•1 bowl BBQ Sauce (optional)
•1 bowl Sweet Chili Sauce (optional)
Method
1. Coat the sauce on chicken wings and
wait for 30 minutes.
2. Preheat the oven to 180 °C which
usually takes around 3 minutes
depending on the oven.
3. Place the defrosted chicken wings
into the oven as one layer.
4. Cook for 18 - 22 minutes.
Baked Chicken Wings
Cooking time: 18-22m – Temperature: 180°C

Ingredients
•2 medium chicken breasts
•1 tbs olive oil
•1 tbs garlic puree
•30g mozzarella cheese
•30g parmesan cheese
•Metric-imperial
•2 large potatoes
•2 medium eggs
•Salt & pepper
•1 tbs basil
•1 tbs oregano
Method
1. Chop up your potatoes into French
Fries keeping the skin on.
2. In one bowl beat the eggs and add to
it the basil, salt and pepper along
with some garlic puree. Blend the
crisps until fine and in another bowl
add them along with black pepper
and a handful of leftover
breadcrumbs. Mix the second bowl
well.
3. Butterfly the chicken and place them
onto a clean chopping board.
4. Place your French Fries in the oven
and cook for 15-18 minutes at 180°C
with your tbs of olive oil.
5. Cover the butterfly chicken in the
parmesan coating, then in the egg
and then back in the parmesan
coating. Place the chicken on the grill
pan and cook in the oven for 12-15
minutes at 180°C.
6. When it beeps place the chicken over
the French Fries, decorate the top
with the cheese and then cook in the
oven at the same temperature for a
further 5-8 minutes.
Chicken Parmesan & Fries
Cooking time: 32-41m – Temperature: 180°C

Ingredients
•½ kg chicken keema
•1 ½ onions, chopped
•1 tbs garlic, chopped
•6 green chillies
•1 tsp ginger garlic paste (heaped)
•1 Egg
•2 ½ tbs seekh kabab masala
•Salt
•A pinch of red chilli powder
•A pinch of pepper powder
•1 tsp oil
Method
1. Preheat oven to 180°Celsius.
2. Mix the whisked egg with red chilli
powder, salt and pepper powder.
Mix into mince and keep aside for 10
minutes.
3. After 10 minutes add the onion,
garlic and the ginger garlic paste to
the mince. You can add chopped
coriander too if you like. Add the oil
as well and mix.
4. Add the seekh masala and mix well
with hands. Keep the mix in the
fridge for at least 1.5 hours.
5. Later, wet your hands and form a
ball with the mince. Use wooden
skewer and press out kebabs.
6. Now take a baking dish and line it
with oil or butter or ghee. Place the
kebabs on it and bake for 10
minutes. Turn side, brush with a little
oil till charred and cooked, (another
15 minutes).
7. Serve with lemons and green chillies.
Baked Chicken Seekh
Cooking time: 40m – Temperature: 180°C

Ingredients
•790g Ribeye steak freshly cracked
black pepper
•I stick unsalted butter softened
•2 tbs fresh parsley chopped
•2 tsp garlic minced
•1 tsp Worcestershire Sauce
•olive oil salt
•Garlic Butter
•1/2 tsp salt
Method
1. Prepare Garlic Butter by mixing
butter, parsley garlic, Worcestershire
sauce, and salt until thoroughly
combined. Place in parchment paper
and roll into a log. Refrigerate until
ready to use.
2. Remove steak from fridge and allow
to sit at room temperature for 20
minutes. Rub a little bit of olive oil on
both side of the steak and season
with salt and freshly cracked black
pepper.
3. Grease your pan by rubbing a little bit
of oil on the pan. Preheat to 200°C.
Once preheated, place steaks in oven
and cook for 12 minutes, flipping
halfway through.
4. Remove from oven and allow to rest
for 5 minutes. Top with garlic butter.
Steak with Garlic Herb Butter
Cooking time: 10-12m – Temperature: 200°C

Ingredients
•Beef tenderloin cut
•Kosher salt
•Garlic
•Vegetable oil
•Rosemary
•Thyme
•1 tbs butter
•1 tbs shallots
•½ tsp thyme
•Salt and pepper
•½ cup red wine
•1 ½ cup of beef stock
•1 tbs all-purpose flour
•1 tbs butter
Method
1. Bind the tenderloin with string,
sectioning the meat with a few-
inches in between.
2. Brush the beef with vegetable oil.
Massage the meat with some
creamed garlic. Season with Kosher
salt, pepper, thyme and rosemary.
3. Wait for the beef to come up to room
temperature for one hour. Stick a
thermometer into the centre of the
beef to test the internal temperature.
4. Put the meat into a 190°C pre-heated
oven for about 35 minutes, until the
internal temperature is 52°C. Sear
the meat in a skillet and let it rest for
15 minutes.
5. To make the red wine sauce, heat
butter, shallots, thyme, salt, and
pepper in a pot. Add red wine and
reduce it by half. Add beef stock and
reduce it by half. Whisk in butter and
all-purpose flour. Cook for 5 minutes.
6. Strain until the sauce is smooth.
Juicy Beef Tenderloins
Cooking time: 50-55m – Temperature: 190°C

Ingredients
•1/2 cup Bread, white, commercially
prepared (includes soft bread
crumbs)
•2 tbs Garlic, raw 2 tbs Rosemary,
fresh
•1 tsp Salt, table ¼ tsp Spices, pepper,
black
•2 tbs Oil, olive, salad or cooking
•1 (7 bone) Lamb, domestic, rib,
separable lean and fat, trimmed to
1/8-inch fat, raw
•1 tsp Salt, table 1 tsp Spices, pepper,
black
•2 tbs Oil, olive, salad or cooking
•1 tbs Dijon Mustard NB
Method
1. Preheat oven to 230°C. Move oven
rack to the centre position.
2. In a large bowl, combine
breadcrumbs, garlic, rosemary, 1 tsp
salt and ¼ tsp pepper. Toss in 2 tbs
olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and
pepper. Heat 2 tbs olive oil in a large
heavy oven proof skillet over high
heat. Sear rack of lamb for 1 to 2
minutes on all sides. Set aside for a
few minutes. Brush rack of lamb with
the mustard. Roll in the bread crumb
mixture until evenly coated. Cover
the ends of the bones with foil to
prevent charring.
4. Arrange the rack bone side down in
the skillet. Roast the lamb in
preheated oven for 12 to 18 minutes,
depending on the degree of
doneness you want. With a meat
thermometer, take a reading in the
centre of the meat after 10 to 12
minutes and remove the meat, or let
it cook longer, to your taste. Let it rest
for 5 to 7 minutes, loosely covered,
before carving between the ribs.
Roasted Rack of Lamb
Cooking time: 25-30m – Temperature: 230°C

Ingredients
•2 tbs olive oil
•4 small lamb shanks, well-trimmed
•salt and freshly ground black pepper
•1 medium onion, chopped
•¾ cup dry white wine
•1 cup peeled, seeded, and chopped
fresh or canned tomato
•½ cup chopped pitted black olives,
such as Gaeta
•2 cloves garlic, finely chopped
•2 tbs capers, rinsed and chopped
•2tbs chopped fresh flat-leaf parsley
Method
1. Rinse lamb and pat dry; lay shanks
side by side in a 12- by 17-inch pan
about 2-inches deep. Bake in a
230°C convection oven, turning once,
until meat is well browned all over, for
about 25 minutes. Reduce oven
temperature to 160°C.
2. Meanwhile, place capers and olives
in a fine strainer and rinse with cool
water; drain. Mince rosemary or
combine with about 1 cup of the wine
in a blender and whirl until minced.
Scatter capers, olives, and rosemary
over lamb (or pour rosemary-wine
mixture evenly over lamb) and add
the wine (the rest of the wine if
whirling some with rosemary); stir
around shanks to scrape up browned
bits. Sprinkle pepper and lemon peel
over meat; add lemon juice to pan.
3. Cover pan tightly with lid or foil.
4. Bake until meat is very tender when
pierced and pulls easily from the
bone, for about 3 to 3 ¼ hours.
5. Spoon equal portions of Lemon
Couscous into wide, shallow bowls.
With tongs, lift lamb shanks from pan
and set one on couscous in each
bowl. Skim and discard fat from juices
in pan. Ladle juices with olives and
capers over meat. Garnish each bowl
with about ½ cup watercress sprigs.
Lamb Shanks with Olives and Capers
Cooking time: 3-4h – Temperature: 230°C