15
14
Cooking Guide
Pre-set Programs
Min – Max
Amount
Time (min)
Temp
Shake,
turn or Stir
halfway
through
Additional Information
DEHYDRATE
Tip:
Dehydrate fruits, herbs and flowers, plus you can also use this function to proof dough with
minimal fuss and under controlled temperature. Perfect for proofing bread before baking.
Herbs, flowers
Multi-layer
2-4 hours
35c
Yes
Yoghurt
Pots
8-12 hours
40c
Yes
Soft vegetables
Single
layer
6-8 hours
45c
Yes
Hard vegetables
Multi-layer
8-10 hours
50c
Yes
Citrus peel
Multi-layer
4-6 hours
55c
Yes
Fruit- high in sugar
Single
layer
12-14 hours
60c
Yes
Fruit - other
Variable
8-10 hours
60c
Yes
Fish
Single
layer
Up to 8 hours
65c
Yes
Meat jerky
Single
layer
Up to 10 hours 70c
Yes
Dough proof
500g
30
27c
18cm glass greased
bowl
MANUAL
Tip:
These types of food are a great alternative to red meat.
Tofu
450g
10-15
190c
Yes
Tempeh
450g
10-15
160c
Yes
Halloumi
450g
8-10
180c
Yes
Recipes
Salt & Pepper Squid
350g squid, cut down the center, scored diagonally
and cut into bite size pieces
For the batter
4 tablespoon potato flour, ½ cup extra
2 tablespoon corn flour
1 egg, beaten
1 tablespoon mirin
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil spray
For the spiced salt
2 teaspoon sea salt, ground
1 teaspoon white pepper
Coriander to garnish
1. SPICED SALT - heat a small frying pan over
medium-high heat, add salt and stir for 30
seconds. Remove from heat. Transfer to a
small mortar and pestle, add the pepper crush,
mixing well.
2. In a separate bowl, combine all the batter
ingredients. Place the squid into the batter,
remove one piece at a time and dredge
through the extra potato flour, place into AIR
FRY basket. Repeat with remaining pieces.
Spray the calamari well with vegetable oil.
3. Select SEAFOOD program, adjust
TEMPERATURE to 200°C, TIME 15 minutes.
Press start button.
4. After cooking, carefully remove from the
basket using heat resistant utensils.
5. Garnish with coriander and sprinkle with
spiced salt.
Zucchini Tater Tots
Serves 4
3 medium zucchinis, grated (about 5 cups)
2 large eggs, lightly beaten
1/2 cup shredded cheddar
1/2 cup grated Romano
1 teaspoon dried oregano
1 teaspoon dried thyme
2 garlic cloves, crushed
Sea salt
Freshly ground black pepper
Tomato Sauce, for serving
1. Place zucchini in a kitchen towel and squeeze
all excess liquid out. Line the air fryer basket
with baking paper.
2. In a large bowl, mix together zucchini, egg,
cheddar, Romano, oregano, thyme, garlic,
salt, and pepper.
3. Spoon about 1 tablespoon of mixture and roll
it into a gnocchi shape with your hands. Place
on the baking sheet. Select FRIES program,
adjust TEMPERATURE 200°C, TIME 10
minutes. Press start button.
4. After cooking, carefully remove from the
basket using heat resistant utensils and on
to a serving plate or bowl. Serve with tomato
sauce on the side.
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
3-in-1 Digital Air Fryer. We hope you enjoy using your Sunbeam Air Fryer.
The temperature and time in each recipe are a guide only and may require adjustment to suit
various thickness and size of food being cooked and individual tastes. Always ensure that the
food is thoroughly cooked before consuming.
