Culinary Edge HF-195TS-D Manual

1700w 5.3qt ceramic non stick air fryer for household use only

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1700W 5.3QT

CERAMIC NON STICK

AIR FRYER

model number HF-195TS-D

FOR HOUSEHOLD USE ONLY

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Summary of Contents for Culinary Edge HF-195TS-D

Page 1 1700W 5.3QT CERAMIC NON STICK AIR FRYER model number HF-195TS-D FOR HOUSEHOLD USE ONLY...
Page 2 And food is never submerged in cooking oils or fats while cooking. The Culinary Edge Air Fryer can bake, broil and steam a wide variety of foods, such as meats, vegetables, pizzas and even cakes.
Page 3 Important When using electrical appliances, basic safety precautions should always be followed, including: • READ AND FOLLOW all instructions carefully. • NEVER IMMERSE the housing, which contains electrical components and heating elements, in water. Do not rinse under the tap. •...
Page 4 • DO NOT USE the Air Fryer for any purpose other than described in this manual. • NEVER operate the appliance unattended. • WHEN IN OPERATION, hot steam is released through the air outlet openings. Keep your hands and face at a safe distance from the air outlet openings. Also avoid the hot steam and air while removing the Outer Basket and Fry Basket from the appliance.
Page 5 Control Panel Temperature Timer Control Control Buttons Buttons On/Off Pre-heating Pause There are eight cook settings that you can use with this Air Fryer. Each has a preset time and preset temperature that will appear in the center of the control panel once a cook setting is selected.
Page 6 General Operating Instructions Before using the Air Fryer for the first time... Remove all packing materials, labels and stickers, then wash the Outer and Fry Basket with warm soapy water. The Outer and Fry Basket are also dishwasher safe. Wipe the inside and outside of the cooking Unit with a clean moist cloth.
Page 7 1. When the Fry Basket and food is securely in place, press the Power Button once. 2. To cook using one of the eight presets, press the cooking icon directly,then press On/Off to start cooking. 3. You can override the current cooking cycle at any time. To do so: a.
Page 8 Troubleshooting PROBLEM SOLUTION POSSIBLE CAUSE The appliance is not plugged in. Plug power cord into wall socket. Press the Power On button. You have not turned the Unit Select a Preset or select on, set the preparation time, or The AIR FRYER Time and Temperature.
Page 9 Cleaning & Storage Cleaning Clean the Air Fryer after each use. The Outer Basket and the Fry Basket are coated with a special non-stick surface. Never use abrasive cleaning materials or utensils on these surfaces. 1. Remove the power cord from the wall socket and be certain the appliance is thoroughly cooled before cleaning.
Page 10 COOKING TIPS • Any food that can be cooked in a conventional, convection, microwave or toaster oven can be cooked in your Air Fryer. • Smaller ingredients usually require a slightly shorter cooking time than larger ingredients. • Shaking smaller ingredients halfway during the preparation time optimizes the end result and can help prevent unevenly fried ingredients.
Page 11 COOKING CHART This table will help you select the basic settings for your ingredients, and what to do during the cooking cycle. NOTE: Settings are indications only. Since ingredients differ in origin, size, shape and brand, we cannot guar antee the best setting for your ingredients. ingredient quantity temp...
Page 12 ingredient quantity temp time additional °F minutes information meat & poultry bonein fried Chicken— 4 pieces spritz with oil; fresh turn halfway through chicken—frozen fried 4 pieces turn halfway through chicken nuggets—fresh 12 pieces spritz with oil; shake 2 times chicken nuggets—...
Page 14 AIR FRYER recipes Potato / Sweet Potato Fries serves 6 2 Idaho or sweet potatoes 2 tablespoons grapeseed oil 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon smoked paprika 1 teaspoon grated Parmesan 1 teaspoon finely chopped fresh rosemary 1.
Page 15 Air Fried Potato Skins serves 2 2 medium Yukon Gold potatoes ½ teaspoon olive oil ¼ teaspoon sea salt 4 strips bacon non-stick cooking spray ¼ cup cheddar cheese, shredded ¹⁄3 cup sour cream 2 green onions, chopped fine 1. Scrub potatoes and rub with olive oil and sprinkle well with salt. 2.
Page 16 Jalepeño & Chorizo Poppers yields 16 pieces 8 jalapeños 4 ounces chorizo ½ cup cheddar cheese 2 ounces cream cheese, softened 2 tablespoons cilantro, finely chopped 2 large eggs 1 cup all-purpose flour ¼ cup corn starch 1 teaspoon onion powder 1 cup panko bread crumbs 1.
Page 17 Buffalo Chicken Stuffed Jalapeños Wrapped in Bacon serves 4 8 jalapeño peppers ¼ cup Buffalo Chicken Dip (page 46) 8 slices Applewood-smoked bacon 1. Lay jalapeños in Air Fryer basket. 2. Set temperature for 400 degrees and time for 5 minutes. 3.
Page 18 Cheese Sticks serves 4–6 12 strings from 1 package part-skim mozzarella string cheese ¼ cup instant flour 2 large eggs, beaten 2 cups Italian seasoned bread crumbs ¼ cup grated Parmesan cheese olive oil spray marinara sauce for dipping 1. Open the package of string cheese and separate the cheese sticks and freeze them for two hours.
Page 19 Fried Green Tomatoes serves 2 2 large green tomatoes 1 teaspoon salt ½ teaspoon pepper ½ cup instant flour 1 cup buttermilk 1 cup panko bread crumbs ½ tablespoon Creole seasoning non-stick cooking spray 1. Cut the tomatoes into ¼-inch thick slices and season both sides evenly with salt and pepper.
Page 20 Crunchy Onion Rings serves 4 1 large sweet onion, sliced very thin large bowl ice water 1 cup self-rising flour 1 teaspoon salt ½ teaspoon pepper 1 teaspoon paprika ½ teaspoon garlic powder non-stick cooking spray 1. Soak the onions in the ice water for at least 10 minutes. 2.
Page 21 Fair Fries serves 2 1 large russet potato, washed and peeled 1 tablespoon canola oil ½ teaspoon sea salt ¼ teaspoon sugar ¼ teaspoon pepper 1. Cut potato into ¼-inch matchsticks. 2. In a shallow baking dish, toss the potatoes with oil, salt, sugar, and pepper. 3.
Page 22 Personal Pizzas makes 4 pizzas 1 can premade pizza crust ½ cup homemade or store-bought pizza sauce ½ cup shredded mozzarella ¼ cup grated parmesan cheese 1 tablespoon olive oil dried oregano garlic powder toppings pepperoni, crumbled sausage or meatballs, ham, pineapple, peppers, etc. 1. Slice the pizza dough into 4 even sections. 2. Roll each section into a ball. 3. Rub the dough balls with olive oil. 4. Stretch one dough ball into the pizza pan. 5. Spoon on ¼ of the sauce. Do not over-sauce. 6. Sprinkle on a couple tablespoons of mozzarella. 7. Sprinkle on a tablespoon of parmesan. 8.
Page 23 Pizza Rolls serves 4–6 2 cups whole milk mozzarella, shredded ½ pound Italian sausage, approximately two, cooked and crumbled 3 ounces sliced pepperoni, chopped 2 roasted red peppers, chopped 1 small onion, minced 14-ounce jar pizza sauce 1 teaspoon garlic powder 15 eggroll wrappers non-stick cooking spray 1. In a large bowl, combine the cheese, sausage, pepperoni, peppers and onions. 2. Add the pizza sauce and garlic powder. Mix well. 3. Lay a wrapper on a flat surface, with a corner pointing toward you. 4. Place ¼ cup of filling in the center of each wrapper. 5. Fold the point of the wrapper facing you over the pizza filling, and fold the two sides into the center. 6. Moisten the remaining point, fold over, and roll tightly. 7.
Page 24 Easy Apricot Cranberry Stuffed Fried Pork Chops serves 2 1 box cornbread stuffing mix 2 tablespoons butter 6 dried apricots, chopped 2 tablespoons dried cranberries (or raisins) ½ cup chicken stock (or water) 1 teaspoon poultry seasoning ¼ cup instant flour 1 large egg, beaten 2 6-ounce boneless pork chops, butterflied salt and pepper, to taste 1. Divide the contents of stuffing mix in two. Place half the cornbread crumbs and seasoning in the bowl of a food processor fitted with a metal blade. Process the cornbread to a fine crumb. Set aside the other half of cornbread mix. 2. Heat butter in a saucepan over medium heat. When butter is melted, add the dried fruits and heat until they begin to swell. Add the chicken stock and remaining unprocessed cornbread crumbs to the saucepan. Sprinkle in the poultry seasoning. When all the liquid has been absorbed, remove from the heat.
Page 25 Cod Fingers serves 4 1 cup instant flour 1 teaspoon seafood seasoning 2 large eggs 2 tablespoons milk 1 cup all-purpose flour 1 cup yellow cornmeal 1 teaspoon salt 1 pound cod, cut into 2 inch strips non-stick cooking spray 1. Place instant flour and seafood seasoning in a large zip bag. 2. In a shallow glass baking dish, beat together egg and milk. 3. In another dish combine flour, cornmeal and salt. 4. Shake the cod in the bag with flour and seasoning mix. 5. Dip each piece of cod in the egg mixture then press into cornmeal mixture, coat well. 6. Place two cod fingers in the basket and spritz with oil. 7. Put the basket and heating chamber into the Air Fryer. 8.
Page 26 Banging Shrimp serves 4 ½ cup milk 1 large egg, beaten 2 tablespoons cornstarch 2 tablespoons all-purpose flour 1 teaspoon salt ½ teaspoon paprika ½ teaspoon cayenne pepper ½ teaspoon garlic powder ½ teaspoon sugar ½ teaspoon Sriracha 1 pound jumbo shrimp, peeled and deveined ½ cup panko crumbs non-stick cooking spray dipping sauce ¼ cup mayonnaise 1 tablespoon ketchup 1 teaspoon sriracha...
Page 27 Cajun Style Fried Shrimp serves 2–4 ½ pound large shrimp, peeled and deveined 1 egg 1 teaspoon salt 1 teaspoon cayenne ½ teaspoon garlic powder ¼ teaspoon dried leaf thyme ¼ teaspoon dried oregano ¹⁄ teaspoon pepper ½ cup all-purpose flour ¾ –1 cup cornmeal non-stick cooking spray 1. Rinse the shrimp under cold water. Pat dry with paper towels. 2. In a medium bowl, beat the egg with the salt, cayenne, garlic powder, thyme, oregano and black pepper until frothy. 3. On separate sheets of wax paper, place the flour and cornmeal. 4. Dredge the shrimp in the flour. 5. Using a fork, dip the shrimp into the seasoned egg mixture and coat in the cornmeal.
Page 28 Fish Tacos serves 4 1 large egg ½ cup buttermilk ¼ cup flour 1 cup panko bread crumbs 1 cup plain bread crumbs ½ teaspoon salt ½ teaspoon garlic powder ¼ teaspoon black pepper 2 grouper or snapper filets non-stick cooking spray ½ cup sour cream ½...
Page 29 Chicken Fajitas serves 4 1 teaspoon garlic powder ½ teaspoon chili powder ¼ teaspoon ground black pepper ½ teaspoon sea salt ¼ teaspoon ground cumin ¼ teaspoon ground coriander 1 pound chicken breasts, sliced into strips 1 tablespoon fresh lime juice 1 small onion, peeled and sliced 1 small red pepper, cored and sliced 1 small green pepper, cored and sliced non-stick cooking spray 4–6 premade flour tortillas garnishes ½...
Page 30 Buffalo Drummies serves 2 3 cups water ¼ cup salt ¼ cup sugar 1 teaspoon cayenne 10 bone-in chicken drummies 1 cup ice 1 cup rice flour buffalo sauce 4 tablespoons unsalted butter, melted 4 tablespoons hot sauce 1 teaspoon cider vinegar 1 teaspoon soy sauce 1 teaspoon ketchup 1. To brine the chicken drummies, place the water in a stainless steel container and dissolve the sugar and salt. Add the cayenne pepper and chicken wings.
Page 31 Barbeque Chicken serves 1–2 ½ teaspoon salt ½ teaspoon freshly ground pepper ¼ teaspoon dry mustard ¼ teaspoon paprika ½ teaspoon garlic powder 1 tablespoon cider vinegar 2 tablespoons brown sugar 1 tablespoon ketchup 1 tablespoon molasses 2–3 chicken thighs 1. Place all ingredients except for the chicken into a bowl, mix well. 2. Add the chicken and let it marinate for at least 30 minutes. 3. Place the rack in the Air Fryer basket. 4.
Page 32 Chicken Tenders serves 2 2 chicken breasts, boneless and skinless 2 Large eggs 3 tablespoons whole milk 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 cup panko bread crumbs 1. Cut chicken breast into 2-inch strips. 2. In a bowl, beat eggs and milk together and lightly season with salt to make a simple egg wash. 3.
Page 33 Chicken Nuggets serves 2–4 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 cup buttermilk 1 cup flour 1 teaspoon salt ½ teaspoon paprika ½ teaspoon garlic powder non-stick cooking spray 1. Marinate the chicken in the buttermilk for at least one hour, or up to overnight. 2. Mix the flour with the salt, paprika and garlic powder. 3. Remove the chicken from the buttermilk and toss with seasoned flour. 4. Place 8 chicken nuggets in the basket and spritz with non-stick spray. 5. Put the basket and heating chamber into the Air Fryer. 6. Set the temperature to 400° F and the time for 10 minutes. Press On/Off. 7. Once cooking is complete, remove. Repeat with remaining chicken.
Page 34 1-866-244-6723 (Monday- Friday 9am- 5pm EST), or send an email to info@culinaryedge.com. Please provide the model number listed on the bottom of this page when contacting us. Shipping and handling costs are the responsibility of the customer. model number: HF-195TS-D...