Jet TS-12657NH Manual & Recipes

Thank you for choosing the Jet Fryer!

Jet Fryer is not just a fryer. It’s a new cooking system based on hot-air circulation technology. With
this system, food can be cooked with very little added oil, which means you can eat healthy every

day without giving up all the food’s natural avor.

Jet Fryer makes crispy, delicious French fries and fried appetizers the healthy way. It provides a
healthy new alternative to the traditional way of frying with a lot of oil. Crispy, golden French fries
prepared in the Jet Fryer are a tasty and healthy dish for children and adults.

You can also prepare other delicious foods in the Jet Fryer, such as chicken nuggets, breaded

sh and meatballs. It’s very versatile. You’ll be able to prepare countless meat, sh, vegetable and

dessert recipes.

And if you really want to show off your cooking skills, use the Jet Fryer to prepare tasty tapas, appe­tizers and even desserts. With Jet Fryer, you’ll turn a delicious meal into a healthy feast.

Jet Fryer is easy, economical and safe to use because you don’t have to ll it with oil. It’s a good

solution for families with children. Older children can even help prepare their own French fries in
the Jet Fryer. And, best of all, say goodbye to those unpleasant fried cooking odors. Jet Fryer just
leaves a delicious aroma.

ENG

TECHNICAL DATA

JET FRYER
Model: TS-12657NH
Rated Voltage & Frequency: 220V - 240V 50Hz // 110V 60HZ
Power consumption: 1100 - 1300W

PARTS IDENTIFICATION

1. Lid handle

2. Lid

3. Frying basket

4. Frying basket handle

5. Pan

6. Detachable pan handle

7. Insulated body

8. Insulation cover

9. Timer control knob

10. Body

11. Heat vent

12. Working light

13. Drive for pan

14. Power light

1

2

3

4

5

6

7

8

9

10

11

12

13

14

INSTRUCTION MANUAL

The product comes fully assembled. However, the product is protected with protective packaging
and adhesive strips to ensure that no transit damage occurs and you receive your Jet Fryer in perfect
condition. Please remove all packaging to ensure safe operation of the Jet Fryer and reassemble.

1. OPEN: press lightly on the top of the lid while sliding your ngers toward you at a 45º angle.

2. CLOSE: position the top of the lid at a 45º angle while pressing down to close the unit.

BEFORE FIRST USE

We recommend cleaning the product to ensure that there is no debris or manufacturing oil or other
residue in the Jet Fryer. To do this, reassemble the product after removing the packaging.

Place 300-500 ml of warm water in the pan (5). Switch on the product for 20 minutes. This will boil
the water and the steam produced will clean the product and remove any plastic odors left from the
manufacturing process. Ensure that the product is thoroughly dry before use.

1

2

USING YOUR JET FRYER
A. Open the lid of the Jet Fryer.
B. Place the pan in the center of the unit.
C. Insert the frying basket.
D. Add food.
E. Place the lid to close the unit. You will hear a characteristic “click” sound.
F. Set the timer. The light on the inside right of the device will go on.
G. An alarm will sound when the time is nished.
H. Carefully open the lid. IMPORTANT: Always hold by the main handle to avoid burns. The
surface of the lid will be hot. DO NOT touch it.
I. Attach the multiuse handle to remove the pan. If you only want to remove the frying basket, you

can use the specic basket handle.

J. Remove the pan.
K. Always unplug the unit after use and make sure it has completely cooled down before putting

it away.

A

D

G

J

B

E

H

K

C

F

I

CLEANING

After using the Jet Fryer, unplug the unit and make sure it has completely cooled down. Remove
the items used for cleaning. All these items can be washed by hand or in the dishwasher. However,
make sure to place them in the right position so they are not bent and lose their functionality. Use
a damp cloth to clean the rest of the unit and the lid. IMPORTANT: Do not immerse the body of
the fryer in water or any other liquids. Do not use harsh or abrasive cleaners on the casing or the
cooking utensils of this appliance, as they may damage the surface and spoil the aesthetics and
functionality of the product.

COOKING TIMES

The following times are approximated and to be used as a guide only as they are dependant on the
ingredients and weights used.

When preparing and cooking foods, it is important to ensure they are completely cooked and are
served hot. Therefore, the following times are approximate and should only be used as a guideline.
The real time will depend on the ingredients used and the amounts.

IMPORTANT:

FOR FRYING: Always cook food by placing it in the frying basket. This will allow hot air to circulate

around the food so it is crisp and golden brown. Do not fry food directly on the main pan because
air will not circulate correctly and the food will not be properly fried.

FOR BAKING: You can place the food in a special recipient for baking that ts in the Jet Fryer main

pan and bake it.

French fries
(natural or frozen)

Potatoes whole or diced

Chicken nuggets

Pork chops

Lamb chops

Beef

Onions

Chili

Sausages

Chicken legs

Chicken breasts

Pork llet

Fish llet

Shrimp

Breaded shrimp

500 g

450g

500g

350g

350g

400g

450g

350g

300g

700g

350g

250g

350g

300g

14 pcs

1

1

1

Without

Without

1

1

1

1

Without

1

1

1

Without

Without

25/30

35/40

20/25

16/25

20/25

8/12

12/15

15/25

8/12

28/35

8/15

8/12

18/22

12/15

25/30

FOOD

WEIGHT

(GRAM)

OIL

(SPOONFUL)

TIME

(MINUTES)

PRODUCT SAFETY

- Make sure that the voltage in use is the same as the rated voltage on the label.

- Ensure that the power cable is in a safe place and does not hang over the worktop.

- The lid must be rmly closed or the automatic cutout will operate and stop the Jet Fryer element

and fan from working. This is a safety feature. (the Jet Fryer will operate when the lid is
properly in place.)

- Do not leave the Jet Fryer unattended while in use.

- Do not touch hot surfaces on the Jet Fryer.

- The plug should be disconnected from the power outlet when cleaning or in cases of
malfunction. In cases of damage or malfunction, we recommend not using the Jet Fryer until it has

been repaired or inspected by an electrically qualied person.

- Do not try to repair the Jet Fryer yourself.

- Do not place the Jet Fryer on hot surfaces such as cookers or radiators, as they may damage the
product and affect its safety.

- Do not immerse the body of the Jet Fryer in water or any other liquids.

Place the Jet Fryer on a at, level, stable surface that is clean and dry and is away from

combustible materials such as curtains, towels and newspapers.

- The Jet Fryer is for domestic use only.

- Cooked food is hot. Please use extreme care when removing hot food from the Jet Fryer.

- We recommend that children be supervised at all times while the Jet Fryer is in use and
cooling down.

- The Jet Fryer should be placed away from the edge of the worktop.

- Keep out of reach of children while is in use or cooling down.

- Ensure that food given to children is at a safe temperature.

- If you accidentally burn your nger or hand, we recommend immediately placing the affected

area under cold running water to reduce the heat of the burn. Seek medical advice if required.

IMPORTANT SAFETY WARNINGS

- Read all instructions before use.

- To protect against electrical shock do not immerse cord, plugs or main body in water or
other liquid.

- The Jet Fryer is not intended to be used by children or the inrm without adequate supervision

and/or instruction by the person responsible for their safety.

- Children should be supervised to ensure that do not play with the Jet Fryer.

- Keep the Jet Fryer and its cord out of the reach of children.

- Unplug from outlet when not in use and before cleaning.

- Allow to cool before putting on or taking off parts.

- Do not operate the Jet Fryer with a damaged cord or plug, or after the Jet Fryer malfunctions or if
has been damaged in any manner. All inspections and repairs must be completed by an

electrically qualied person.

- The use of non ofcial Jet Fryer’s accessory attachments is not recommended.

- Household use only and do not use outdoors or in wet or damp environments.

- Do not let cord hang over edge of table or counter, or touch hot surfaces.

- Do not place on, or near, a hot gas or electric burner, or in a heated oven.

- Extreme caution must be used when moving an the Jet Fryer containing hot oil or other hot liquids
even small amounts.

- Do not use the Jet Fryer for any purpose not specied in this manual.

- To avoid the risk of electrical shock, never cook without the pan on the Jet Fryer. Always make
sure the removable pan is in place when cooking.

SAVE THESE INSTRUCTIONS IN A SAFE PLACE

WARRANTY

THIS PRODUCT IS COVERED BY WARRANTY AGAINST MANUFACTURING DEFECTS,
SUBJECT TO THE TIME PERIODS STIPULATED IN THE LEGISLATION IN FORCE IN
EACH COUNTRY. THE WARRANTY DOES NOT COVER DAMAGE RESULTING FROM
IMPROPER USE, NEGLIGENT COMMERCIAL USE, ACCIDENTS OR MISHANDLING.

SPICED APPLES WITH GORGONzOLA CHEESE (SERVES 4-6)

4-6 apples
150 ml honey
1 lemon
6 cloves
1 cinnamon stick
100 g Gorgonzola cheese (or other blue cheese)
1/2 cup whipping cream

1. Remove the stalks from the apples, cut around the stalk area and remove the core using a
spoon, making sure not to cut right through the apples.

2. Preheat the Jet Fryer. Place each apple on a square of aluminum foil large enough to wrap
around the apple. Place the apple in the center of the aluminum foil, pour a teaspoonful of honey
into the hole and drizzle with lemon juice. Add the spices just before wrapping each apple.

3. Place the wrapped apples on the frying basket of the Jet Fryer and cook for 60 minutes.

4. Mix the blue cheese with a tablespoonful of the honey and the whipping cream using a whisk.

5. Remove the apples and allow to cool for 10 minutes. Remove the aluminum foil and take
out the spices.

6. Fill the apples with the cheese mixture and serve.

MILANESA A LA NAPOLITANA (SERVES 2-4)

50 g breadcrumbs
1 tsp. garlic powder
1 tsp. dried oregano
1 egg, beaten
4 veal escalopes
Salt and freshly milled black pepper
1 cup thick tomato purée
2-4 slices of ham
1 ball of mozzarella cheese, cut into slices
Fresh basil

1. Combine the breadcrumbs with the powdered garlic and oregano. Set aside.

2. Preheat the Jet Fryer. Dip the veal escalopes in the beaten egg and then coat them in the
breadcrumb mixture. Shake to remove any excess. Set aside.

3. Season with salt and pepper and cook on the frying basket for 10 minutes until golden brown.

4. Top the veal escalopes with a teaspoonful of tomato purée, a slice of ham and a slice of mozza­rella cheese. Cook for a further 10 minutes.

5. Carefully remove from the frying basket and plate up immediately. Garnish with one or two basil
leaves and serve.

FISH AND CHIPS (SERVES 2-4)

2-4 llets of white sh, weighing approximately 80 g each

1 lemon
Salt and freshly milled white pepper

30 g our

1 tsp. paprika
1 tsp. curry powder
2 tbsp. breadcrumbs
1 egg
250 g sliced baby potatoes, rinsed and dried
2 tbsp. vegetable oil

1. Brush the llets of sh with the lemon juice, salt and pepper, and let stand for 10 minutes.

2. Preheat the Jet Fryer. Combine the our with the paprika, curry powder, breadcrumbs and a little

salt. Set aside.

3. Preheat the Jet Fryer. Beat the egg in a bowl and dip the llets in it, then roll them in the our and

spice mixture, removing any excess. Set aside.

4. Brush the potatoes with vegetable oil. Place them in the frying basket of the Jet Fryer along with

the breaded llets.

5. Cook them for 15-20 minutes until they are cooked through and slightly brown on the outside.
Serve hot with mayonnaise and slices of lemon.

GREEK TAPENADE CROSTINI (SERVES 8-10)

180 g black olives
2-3 anchovy llets

Salt and pepper
3 tbsp. olive oil

8-10 slices crusty bread

100 g feta cheese or goat cheese, crumbled
1/2 tin green olives, sliced

1. Place the black olives, anchovies, salt and pepper in a food processor and blend, slowly adding
the olive oil until it forms a paste. Set aside.

2. Preheat the Jet Fryer. Toast the bread for 5 minutes.

3. Spread a teaspoonful of the tapenade over each slice of bread, add the feta or goat cheese, and
scatter with the green olive slices.

4. Place on a canapé tray and serve.

TOMATO AND BASIL CROSTINI (SERVES 8-10)

2 baguettes or loaves of crusty bread, cut into diagonal slices

2 cloves garlic, nely chopped

Olive oil spray
4 pear tomatoes, sliced
Salt and freshly milled black pepper
50 g Parmesan cheese, whole
Basil leaves

1. Preheat the Jet Fryer. Toast the slices of bread on the frying basket for 5 minutes.

2. Place a little of the garlic on the toasted bread and drizzle with a little olive oil.

3. Top with one or two slices of tomato, season with salt and pepper, and sprinkle with freshly
grated Parmesan cheese.

4. Garnish with basil leaves and serve on a tray as canapés.

LASAGNE ALLA BOLOGNESE (SERVES 6-8)

1 onion, nely chopped
2 cloves garlic, nely chopped

2 tbsp. olive oil

2 carrots, peeled and nely diced

2 sticks celery, chopped
30 ml brandy
400 g sieved tomatoes (or tomato purée)
500-600 g lean ground meat
1 tsp. dried oregano
1 tsp. dried basil
Salt and freshly milled black pepper
1 pack precooked lasagne sheets
300 g Gouda cheese, grated

1. In a frying pan, fry the onion and garlic in the olive oil until translucent. Add the carrots and celery
and cook until they start to caramelize.

2. Add the brandy and the sieved tomatoes. Sauté for a few minutes and then add the ground meat.

3. Add the oregano, basil, salt and pepper, and cook for 30 minutes over a low heat, stirring
occasionally. The sauce should retain some liquid. Keep hot.

4. Assemble the lasagne in an ovenproof dish that ts in the main Jet Fryer pan. In the base of the

dish, place a layer of pasta, followed by a layer of the ground meat sauce. Repeat this step two or
three times. The top layer should be béchamel sauce (SEE RECIPE: BÉCHAMEL SAUCE) and
should completely cover the pasta sheets underneath.

5. Top the lasagne with the grated cheese and place in the main Jet Fryer pan. Cook for 15-20
minutes until the cheese has melted and browned.

6. Serve hot.

MOUSSAKA (EGGPLANT LASAGNE) (SERVES 4-6)

2 large eggplants
Sea salt
4 tbsp. olive oil

2 onions, nely chopped
2 cloves garlic, nely chopped
800 g ground lamb

Salt and freshly milled black pepper
1 cup red wine
2 bay leaves
3 tbsp. tomato purée
1 tbsp. dried oregano
1 tsp. aniseed
300 g Gouda cheese (or any other cheese that melts well), grated

1. Cut the eggplants into medium slices. Salt generously and set aside for half an hour.
Rinse and set aside.

2. In a large frying pan, heat the olive oil and fry the onion and chopped garlic until lightly brown.
Add the ground meat, season with salt and pepper, and fry until golden brown. Add the wine, bay
leaves, tomato purée, oregano and aniseed. Simmer for 30 minutes.

3. Roast both sides of the eggplants on a frying basket.

4. Make a béchamel sauce (SEE RECIPE: BÉCHAMEL SAUCE)

5. Preheat the Jet Fryer. Assemble the moussaka in an ovenproof dish that ts in the main Jet Fryer

pan, starting with a layer of grilled eggplant slices and followed by a layer of meat sauce. Finish
with a layer of béchamel sauce and sprinkle with the grated cheese.

6. Cook for 15 minutes until the cheese has melted and browned. Serve hot.

Note: this can also be made with ground beef.

BRUSCHETTA (SERVES 4)

4 slices crusty bread
2 cloves garlic, cut in half, or powdered garlic
4 tbsp. olive oil
Salt and black pepper

1. Preheat the Jet Fryer.

2. Place the slices of bread on the frying basket and brown them for 5 minutes or until they are
lightly toasted.

3. Remove them from the frying basket and rub them with half a clove of garlic and a tablespoonful
of olive oil.

4. Season with salt and pepper to taste.

5. Serve hot.

Note: this is ideal served with Roasted Bell Pepper Salad (SEE RECIPE: ROASTED PEPPER
SALAD) or another accompaniment.

ROASTED BELL PEPPER SALAD (SERVES 4)

2 small red bell peppers
2 small yellow bell peppers
2 small green bell peppers
4 tbsp. olive oil
Salt and freshly ground black pepper

1. Preheat the Jet Fryer.

2. Wash the bell peppers, remove the ribs and seeds, and cut them in half lengthways.

3. Place them on the frying basket of the Jet Fryer with the inner part facing down.

4. Brush with olive oil and cook for 15-20 minutes until blisters start to form on the skin.

5. Take them out, cover them with a kitchen towel and set aside for about 10 minutes.

6. Remove the skin using a knife. Cut them into thin julienne strips and season with
salt and pepper.

7. Serve and drizzle with olive oil.

Note: this is ideal served with bruschetta (SEE RECIPE: BRUSCHETTA)

SHRIMP WITH GARLIC (SERVES 4)

500 g shrimp, with the heads removed

3 cloves garlic, nely chopped

1 tbsp. chili powder
2 tbsp. olive oil
Salt and black pepper

1/2 bunch parsley, nely chopped

2 sliced lemons, to garnish

1. Remove the shrimp shells, leaving the tails attached.

2. Place them in a bowl with the chopped garlic, chili and olive oil, and season with salt and freshly
ground black pepper. Leave to marinate for at least an hour.

3. Preheat the Jet Fryer.

4. Place the shrimps on the frying basket and cook for 20 minutes or until lightly brown.

5. Place them on a large plate and scatter with the chopped parsley. Serve garnished
with the lemon.

Note: to serve as an appetizer, skewer each shrimp with a bamboo stick.

SEARED TUNA IN A CITRUS MARINADE (SERVES 2-4)

2 tuna steaks
1 cup freshly squeezed orange juice
1 tbsp. Provençal herbs (thyme, rosemary, oregano, etc.)
1 tsp. sugar
Salt and freshly milled black pepper
1/2 cup olive oil

1. Rinse the tuna steaks, dry with kitchen paper and set aside.

2. Prepare a marinade with the orange juice, herbs, sugar, salt, pepper and olive oil. Add the tuna
steaks, ensuring they are immersed in the marinade. Set aside for at least an hour.

3. Preheat the Jet Fryer.

4. Remove the steaks from the marinade and place them on the frying basket of the Jet Fryer after
brushing it with olive oil.

5. Cook for 8-10 minutes. The tuna should still be red and juicy in the middle.

6. Cut each tuna steak in half and serve with a lettuce and citrus fruit salad.

TANDOORI-STYLE CHICKEN (SERVES 2-4)

2 lemons
1 cup plain, unsweetened yogurt

1 clove garlic, nely chopped

2 tbsp. grated ginger
2 tsp. coriander seeds
1 green cardamom pod
2 cloves
1/2 tsp. cumin
1 bay leaf
1 tsp. cayenne pepper
1 tsp. black pepper
Salt
6 small, skinless chicken thighs

3 tbsp. claried butter

1. Prepare a marinade with the lemon, yogurt, garlic and ginger.

2. Roast the spices in a dry frying pan until they release their aroma, then grind them in a pestle
and mortar or food processor. Add the marinade and season.

3. Make two or three cuts in each piece of chicken and add them to the marinade. Cover in plastic

wrap and leave in the refrigerator for at least 8 hours.

4. Preheat the Jet Fryer.

5. Cook the chicken on the frying basket for an hour, occasionally basting with the leftover marina­de. When the time is up, brush with the butter and cook for a further 30 minutes until the juices run
clear when pierced with a skewer.

6. Serve hot, accompanied by slices of lemon and chutney.

MUSSELS WITH GARLIC AND HERB BUTTER (SERVES 4-6)

1 kg mussels, cleaned and debearded
2 shallots, chopped
2 cups white wine
1 stale baguette, cut into large slices
1 tsp. dried oregano
4 cloves garlic
1 bunch parsley
1 1/2 sticks of soft butter at room temperature, cut into slices
1 tbsp. tarragon
1 tbsp. fennel seeds
1/2 tbsp. olive oil
2 lemons
Salt and pepper

1. Place the mussels in a pan and cook with the shallots and white wine for 5-10 minutes. Drain and

discard any that haven’t opened.

2. Blend the slices of baguette in a food processor along with the dried oregano. Set aside half of
this mixture.

3. In the same food processor, blend the garlic with the parsley, butter, tarragon and fennel seeds
until it becomes a smooth paste. Add the olive oil and a few drops of lemon juice. Season with salt
and pepper and set aside.

4. Preheat the Jet Fryer.

5. Remove the upper shell of each mussel (the empty part) with a knife and top each mussel with a
teaspoonful of the garlic butter mixture and some of the reserved breadcrumbs. Place the mussels
face up on the frying basket of the Jet Fryer and cook for 10 minutes until the breadcrumbs are
golden brown.

6. Serve hot, accompanied by slices of lemon.

BéCHAMEL SAUCE (SERVES 8)

1/2 stick of butter

70 g wheat our
800 ml milk

Salt and black pepper
Nutmeg

1. Melt the butter in a frying pan and add the our. Remove from the heat and stir with a wooden

spoon for 1 minute, making sure there are no lumps.

2. Add a cup of milk and whisk quickly until no lumps remain.

3. Add the remaining milk a little at a time, whisking all the time. Season with salt, pepper
and nutmeg.

4. Continue whisking over a low heat for approximately 10 minutes.

5. Serve hot.

Note: use the sauce to make Lasagne alla Bolognese or Moussaka (SEE RECIPES: Lasagne alla
Bolognese or Moussaka) or serve with Roasted Bell Pepper Salad (SEE RECIPE: Roasted Bell
Pepper Salad).

FRENCH FRIED POTATOES (SERVES 4)

500 g potatoes, peeled
3 tbsp. vegetable oil
Salt to taste

1. Preheat the Jet Fryer.

2. Cut the potatoes into sticks.

3. Place them in a bowl of water and then drain. Dry thoroughly with kitchen paper.

4. Brush the potatoes with vegetable oil and place them on the frying baskett of the Jet Fryer.

5. Cook for 15-20 minutes until golden brown.

6. As soon as they have been removed from the fryer, add salt to taste.

VEGETARIAN SAMOSAS (SERVES 8)

For the pastry:

2 cups white our

1 pinch salt
3 tbsp. sesame oil
3/4 cup water

For the lling:
2 tbsp. claried butter
1/2 onion, nely chopped

1 tbsp. fresh ginger, grated

1 clove garlic, nely chopped

2 tsp. ground turmeric
1 tsp. ground cumin
1/2 tsp. mustard seeds
1/2 tsp. ground cayenne pepper
300 g potatoes, peeled, cooked and chopped into small cubes
150 g carrots, peeled, cooked and chopped into small cubes
Salt and pepper
1/4 cup peanut oil

1. Combine the our, salt, oil and water. Knead for 10 minutes until a smooth dough is formed.

Cover with plastic wrap and set aside for 20 minutes.

2. In a large frying pan, sauté the onion, ginger and garlic in the claried butter for 3 minutes, until

softened. Add the lightly toasted spices and stir. Add the cooked potatoes and carrots to the mixtu­re, stir well and season with salt and pepper. Set aside.

3. Preheat the Jet Fryer.

4. Divide the dough into 8 or 10 portions. Using a rolling pin, atten each piece of dough into a
circle and cut in half. Form a cone shape with each piece and ll with the vegetable mixture. Close

the ends of the samosas to form triangles.

5. Place 4 or 5 samosas on the frying basket, brush with the peanut oil and cook for 10-15 minutes
until they are golden brown on the outside.

6. Serve hot, accompanied by sweet and sour sauce or fruit chutney.

STUFFED zUCCHINI (SERVES 4)

1/4 cup olive oil

1 white onion, nely chopped
1 clove garlic, nely chopped
1/2 cup aked almonds

1/4 cup dried cranberries
Salt and pepper
Ground cinnamon
400 g ground beef
6 medium zucchini
300 g Gouda cheese, grated

1. Preheat the Jet Fryer.

2. Heat the oil in a frying pan and add the onion and garlic until softened. Add the pine nuts, the
almonds and cranberries, and season with salt, pepper and cinnamon. When golden brown, add
the ground beef, cook for a further 10 minutes and then set aside.

3. Blanch the zucchini in a pan of boiling water for a couple of minutes. Remove them from the
pan and slice them down the middle lengthways. Hollow out each zucchini half using a spoon. Set
aside.

4. Fill the zucchini halves with the meat mixture and remove any excess liquid. Top with the grated
cheese. Place in batches on the frying basket of the Jet Fryer and cook for approximately 20 minu­tes per batch.

5. Serve hot.

Note: the number of zucchini halves per batch will vary depending on their size.

GREEN BEAN BUNDLES WITH BACON (SERVES 4-6)

250 g green beans
4-6 slices smoked bacon
2 tbsp. olive oil
Salt and freshly milled black pepper

1. Preheat the Jet Fryer.

2. Add a tablespoonful of salt to a pan of boiling water and blanch the green beans for no longer
than 3 minutes. Drain and set aside.

3. Take a small bundle of green beans and wrap a slice of bacon round the middle of each. Secure
the bacon with a cocktail stick to prevent it from opening when cooking.

4. Brush with the olive oil and season to taste. Cook on the frying basket for 10-15 minutes or until
the bacon is golden brown.

5. Serve hot as an accompaniment.

GARLIC POTATOES (SERVES 4-6)

700 g baby potatoes
2 tbsp. olive oil

1 clove garlic, nely chopped or crushed

1 tbsp. hot paprika

1/2 cup fresh parsley, nely chopped

Salt to taste

1. Preheat the Jet Fryer.

2. Cut each potato into three or four slices, place them in a bowl of water and drain them to
remove the starch.

3. In the same bowl, place the potato slices, the olive oil, garlic and paprika. Mix well.

4. Place the seasoned potatoes directly onto the frying basket and cook for 20-25 minutes until
golden brown. Move them around occasionally.

5. Sprinkle with the salt and parsley before serving. Serve hot.

FRENCH ONION SOUP (SERVES 4-6)

1 large leek, white part only
2 tbsp. unsalted butter
1 1/2 cups red wine
1-2 beef stock cubes
Black pepper
1-2 bay leaves

800 ml water or meat stock

1 baguette, cut into thick slices
300 g Gruyère cheese, sliced

1. Chop the leek into thin slices. Fry in a pan with the butter until slightly caramelized, stirring
constantly.

2. Add the red wine to deglaze the pan, using a spoon to scrape the base of the pan.

3. Season with the black pepper and bay leaves. Add the water or meat stock and boil for
20 minutes.

4. Preheat the Jet Fryer. Toast the slices of bread for 5 minutes.

5. Place a slice of cheese onto each slice of toasted bread and frying basket for a further 5 minutes
until the cheese has melted and browned.

6. Serve the soup hot in bowls and place a slice of toast with melted cheese on top of each one.

Note: any other cheese that melts well, such as Emmental, Edam or Gouda, can be used instead.

SMOKED SALMON RöSTI (SERVES 4)

250 g potatoes, peeled

1/4 red onion, nely chopped

Salt and black pepper
2 tbsp. olive oil
1 packet of cream cheese at room temperature

80 g smoked salmon, in thin slices
Dill, nely chopped

1. Preheat the Jet Fryer.

2. Grate the potatoes and place them in a bowl. Add the nely chopped onion, season with salt and

pepper, and stir to combine.

3. Brush oil onto an ovenproof dish that ts in the main Jet Fryer pan, then spoon in the mixture,
using your ngers to press it down gently into an even layer.

4. Brush with the olive oil, place the dish on the frying basket and cook for 15-20 minutes until
cooked through and golden brown.

5. Allow to cool for a few minutes. Cut into eight equal-sized portions and use a pastry bag to make
small swirls of cream cheese on the rösti, top with a slice of smoked salmon and garnish with dill.

Note: cured ham can be used instead of smoked salmon.

MUSHROOM BOURGUIGNON (SERVES 3-4)

90 g unsalted butter
1-2 cloves garlic
1/2 bunch fresh parsley with the stems removed
1 shallot, chopped
Salt and black pepper
12-15 mushrooms, washed
Fine or coarse breadcrumbs (optional)

1. Preheat the Jet Fryer.

2. In a food processor, make a purée with the butter, parsley, shallot and garlic. Season with
salt and pepper.

3. Using a small spoon, ll the mushrooms with the mixture and place them on the frying basket
of the Jet Fryer with the lled side facing up.

4. Cook for 10-12 minutes and serve hot.

Note: for a crunchy texture, top the mixture with breadcrumbs.

CHICKEN STUFFED WITH INDIAN SPICES (SERVES 4)

2 black chili peppers, with the ribs and seeds removed
1 tsp. cardamom seeds
1/4 cinnamon stick
3 cloves
1 small slice ginger, peeled and chopped

2 boneless chicken breasts, attened out

Peanut or sesame oil
Salt and black pepper

1. In a dry frying pan, lightly toast the cardamom seeds, cinnamon and cloves until they release

their aroma. Roast the chili peppers directly over an open ame.

2. Preheat the Jet Fryer.

3. In a food processor, blend the toasted spices with the ginger and roasted chili peppers until they
form a paste.

4. Place the mixture on the attened chicken breasts and roll them up. Brush them with the peanut

or sesame oil and season with salt and pepper.

5. Cook on the frying basket of the Jet Fryer for 35-40 minutes or until they are golden brown on the
outside and completely cooked through.

6. Slice into rounds, as you would a roulade, and serve hot accompanied by basmati
or steamed rice.

Note: to prevent the chicken breasts from opening while cooking, secure using kitchen string and
remove before slicing.

CHERRY TOMATOES ROASTED WITH GARLIC AND ROSEMARY (SERVES 4)

12 cherry tomatoes, cut in half

2 cloves of garlic, nely sliced

24 small stalks of rosemary (around 3-4 leaves on each)

60-80 ml olive oil

Salt and black pepper to taste

1. Preheat the Jet Fryer.

2. Place the tomatoes on the frying basket with the cut side facing up.

3. Place a rosemary stalk and a slice of garlic on each tomato half.

4. Drizzle with the olive oil and season with salt and pepper, and place the frying basket
in the Jet Fryer.

5. Cook for 5-10 minutes until they are slightly soft.

6. Serve hot.

Note: another herb may be used to avor the tomatoes (e.g. basil, thyme, oregano, etc.).

GRATIN DAUPHINOIS (SERVES 4)

500 g potatoes, cut into thin slices
50 ml thick fresh cream
50 ml whole milk
Salt, to taste
Black pepper
Nutmeg, grated
50 g Gruyère cheese, or any other cheese that melts well, grated

1. Preheat the Jet Fryer.

2. Using a knife or mandoline, cut the potatoes into thin slices and put them in a bowl of water, then
drain and dry them on a kitchen towel.

3. Place the potatoes, cream, milk and spices in a bowl and season. Stir to combine and place the

mixture in an ovenproof dish that ts in the main Jet Fryer pan.

4. Spread the cheese evenly over the potato mixture and cook for 30 minutes or until the cheese is
golden brown and the potatoes are soft.

5. Serve hot.

RATATOUILLE (SERVES 4-6)

1 medium eggplant, sliced
1/2 onion, chopped

1 clove garlic, nely chopped

3 zucchini, cut into thick slices
3 tomatoes, deseeded and diced
1 yellow bell pepper, with the ribs and seeds removed, and diced
1 red bell pepper, with the ribs and seeds removed, and diced
2-3 tbsp. olive oil
Salt and black pepper
1 tsp. thyme, fresh or dried
1/2 tsp. Provençal herbs

1. Chop all of the vegetables as indicated above. Salt the eggplant slices generously and set aside
for 30 minutes.

2. Preheat the Jet Fryer. Rinse and drain the eggplant, and cut each slice into quarters.

3. Place all the vegetables in a bowl, add the oil and season with salt and pepper. Add the thyme

and place the mixture in an ovenproof dish that ts on the frying basket of the Jet Fryer.

4. Cook for 15-20 minutes, stirring occasionally.

5. Serve hot.

PROVENçAL CROUTONS

2 medium baguettes
Olive oil spray
2 tsp. Provençal herbs

1. Preheat the Jet Fryer.

2. Cut the baguettes into slices approximately 1 cm in thickness. Cut each slice into 1-cm cubes.

3. Place the cubes of bread in a bowl and lightly drizzle with the olive oil so that they are evenly
covered. Sprinkle with the Provençal herbs.

4. Place them on the frying basket of the Jet Fryer and brown for 10 minutes or until they
are crunchy.

5. Allow to cool and serve as a garnish with salads or soups.

BEEF SATAY SKEWERS (SERVES 4)

100 ml coconut milk
1 slice fresh ginger

1 bunch lemongrass, the thick part only, nely chopped

1 tsp. ground turmeric
2 tsp. ground coriander seeds
1/2 tsp. cayenne pepper
1 pinch ground cumin
Salt and black pepper
400 g veal escalopes, cut into thick strips
12 bamboo sticks
Peanut or sesame oil

1. Prepare a marinade with the coconut milk, ginger, lemongrass and spices. Add salt and pepper
and then place the veal in the marinade. Cover with plastic wrap and set aside for at least an hour.

2. Preheat the Jet Fryer.

3. Skewer the marinated meat strips with the bamboo sticks, which have previously been dampe­ned in hot water to prevent burning while cooking. Brush them with a little peanut or sesame oil and
lightly season with salt and pepper.

4. Place the skewers on the frying basket of the Jet Fryer, leaving space between each, and cook
for 15-20 minutes. Move them around or turn them over if required.

5. Serve hot.

Note: this can also be made with chicken breast and accompanied by soy sauce.

ROASTED PROVENçAL VEGETABLES (SERVES 4-6)
1 large eggplant, diced
250 g baby potatoes, diced
250 g zucchini, sliced
500 g tomatoes, cut into thick slices
1 red onion, sliced
1 cup olive oil

Parsley, nely chopped
Fresh basil, nely chopped

Salt and pepper

1. Sprinkle the eggplant with salt and set aside for 30 minutes. In the meantime, dice the other
ingredients evenly. Drain the eggplant and set aside.

2. Preheat the Jet Fryer.

3. Mix the eggplant, zucchini, potatoes, tomatoes, onion, parsley and basil together in a bowl. Sea­son with salt and pepper.

4. Coat everything with the olive oil and place on the frying basket of the Jet Fryer.

5. Cook for 50-60 minutes or until the vegetables are soft. Serve hot.

Note: move the vegetables around occasionally to ensure that they are evenly cooked.

FRIED BANANAS WITH BRANDY (SERVES 4-6)

3 ripe bananas
2 tbsp. vegetable oil
2 tbsp. sugar
1 tsp. ground cinnamon
1 tsp. butter
60 ml brandy

1. Preheat the Jet Fryer.

2. Peel the bananas and cut each into approximately 6 diagonal slices, then place them on the
frying basket.

3. Brush them with a little vegetable oil and cook for 10-15 minutes until golden brown. Move them
around occasionally.

4. Remove the bananas from the Jet Fryer and sprinkle them with the sugar and cinnamon.

5. Place them in a frying pan with butter. When they are very hot, remove them from the heat and

add the brandy. Immediately put the pan back on the heat so that the brandy catches re.

6. When the alcohol has burned off, turn off the heat and serve the bananas hot.

PEARS WITH HONEY AND YOGURT (SERVES 6)

3 pears, cut down the middle lengthways
100 ml honey
1 lemon
1 tsp. freshly ground fennel seeds
1/2 tsp. aniseed
6 tbsp. Greek yogurt

1. Remove the cores and stems from each pear half using a melon baller.

2. Place the pear halves on a rectangle of aluminum foil, place a tablespoonful of honey on each
and drizzle with a little lemon juice. Sprinkle with the spices and wrap in the aluminum foil. Repeat
this process for each pear half.

3. Preheat the Jet Fryer and place the wrapped pears on the frying basket, with the cut side facing
up. Cook for 40 minutes.

4. Remove the aluminum foil and serve on a plate with the cooking juices.

5. Serve with a tablespoonful of Greek yogurt and a touch of honey.

Note: this is ideal served with nuts such as almonds, walnuts, pistachios, etc.