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Recipes
Spiced Pork Belly
Serves 4
750g pork belly, skin on and scored 2cm apart and
1cm deep
Paste
2 teaspoon fennel seeds
2 tablespoon coriander paste
2 teaspoon garlic paste
2 teaspoon fresh thyme leaves
2 teaspoon sea salt
1 tablespoon olive oil
1. Mix all the flavorings together to form a paste.
2. Rub the paste all over the skin of the pork
belly ensuring to get deep into the scored
sections.
3. Select MEAT program, TEMPERATURE
200°C and TIME 25 minutes.
4. Place the pork belly skin side up in the air
fryer basket and cook until golden.
5. After cooking, carefully remove from the
basket using heat resistant utensils.
6. Serve with your favorite salads or vegetables.
Basic White Bread
3 1/3 cups plain flour
2 teaspoon dried yeast
1 teaspoon salt
1 1/2 cups lukewarm water
Water, for brushing
1 teaspoon sesame seeds, for sprinkling
1. Add all ingredients to the bowl of a mixer with
dough hook attached.
2. Mix for 5 minutes on low speed.
3. Remove dough and place in greased, 18cm
glass bowl. Cover with greased aluminum foil.
4. Place in the air fryer select DEHYDRATOR
program, adjust TEMPERATURE 27°C and
TIME 30 minutes for first proofing stage.
5. Remove dough, punch down and knead for 3
minutes on floured board.
6. Place dough in greased 20cm round high
sided cake pan. Cover with greased
aluminum foil and place pan in air fryer.
Select DEHYDRATOR program, adjust
TEMPERATURE 27°C and TIME 30 minutes.
7. Carefully remove aluminum covering using
mitts, brush dough with a little water and
sprinkle with sesame seeds.
8. Select CAKE program, adjust TEMPERATURE
170°C and TIME for 25 minutes.
9. After baking, carefully remove the cake pan
from the basket using heat resistant utensils.
10. Remove bread from cake pan and cool on
wire rack.
Recipes
Easy Wholegrain Bread
4 cups (520g) whole wheat flour*
1 packet (11g) instant yeast (~1 tablespoon)*
1/2 tsp salt
2 tsp maple syrup*
2 cups (480ml) warm water
1 tablespoon water, extra for brushing
1 tablespoon seed variety of choice
1. Add all ingredients to the bowl of a mixer with
dough hook attached.
2. Mix for 5 minutes on low speed.
3. Remove dough and place in greased, 18cm
glass bowl. Cover with greased aluminum foil.
4. Place in the air fryer select DEHYDRATOR
program, adjust TEMPERATURE 27°C and
TIME 30 minutes for first proofing stage.
5. Remove dough, punch down and knead for 3
minutes on floured board.
6. Place dough in greased 20cm round high
sided cake pan. Cover with greased
aluminum foil and place pan in air fryer.
Select DEHYDRATOR program, adjust
TEMPERATURE 27°C and TIME 30 minutes.
7. Carefully remove aluminum covering using
mitts, brush dough with a little water and
sprinkle with sesame seeds.
8. Select CAKE program, adjust TEMPERATURE
170°C and TIME for 25 minutes.
9. Remove bread from cake pan and cool on
wire rack.
Roasted Granola
3 cups rolled oats
1/4 cup honey or maple syrup
1/4 cup avocado oil
1/2 teaspoon salt
2 tablespoon brown sugar
1/4 cup unsalted almonds
1/4 cup unsalted cashews
1/4 cup cashew butter
1/4 cup chia seeds
1/4 cup coconut flakes
1/4 cup dried raisins
1/4 cup chocolate chip morsels optional
1. Add first 8 ingredients into a bowl and mix
well.
2. Cut a parchment paper to the size of the base
of the air-fryer basket. Cut a few small holes
so that the hot air can circulate properly.
3. Add the rolled oats mixture and spread it out
evenly.
4. Select the CAKE/BAKE program and adjust
TEMPERATURE 160°C, TIME 12 minutes.
Press start button.
5. After 5 minutes of baking, pull out the handle
and add seeds and coconut pieces (if using),
stir the granola mixture.
6. Place back in to the air fryer and cook for
another 5 minutes.
7. When you have 2 minutes left, reduce
temperature to 150°C. Press the
TEMPERATURE SETTING button and then
adjust using the MINUS button.
8. Carefully transfer the granola mixture from the
basket using heat resistant utensils, to a bowl.
When completely cool, add the remaining
ingredients.
9. Store in an air-tight glass container for about 3
weeks.
