Iconites 11 in 1 Airfryer

Iconites was kind enough to send me a fabulous airfryer to review and here are my thoughts.

For obvious reasons, you really shouldn’t be deep frying on a regular basis, but this is even more important for a disabled person. In addition to the added calories and cholesterol, it’s also rather dangerous. Hot oil can splatter and cause some pretty serious burns and this is more likely to happen if you have hand tremors or low strength. This is as easy to use as a toaster oven. In the coming weeks, I will be sharing some yummy recipes that I made in this handy little gadget.

Let’s start with the parts that are included :

Who knew chickens used forks?

The rack is used for bigger items like pieces of meat or pizza and looks like the rack that is usually inside a toaster oven.

The fry net and the fry net basket are made of metal mesh. They are handy for air frying because it helps the air circulate around all sides. The basket is better for a large amount of fries or chips, but don’t forget to shake it halfway through so the fries don’t stick together.

The fry pan/drip tray is perfect for collecting any drips. I also used it with a bit of parchment on top for baking cookies and cooking french toast.

In the above picture, these are labeled as a chicken fork and a fetch rack. They are used for roasting on a rotisserie.

Now on to the different settings:

Air Fry

It works like a convection oven. Fans circulate hot air around the food cooking it quickly and leaving the outside super crispy. The directions state that you can lightly spray the food with oil to flavor it, but I personally don’t think it’s needed. I’ve tried tater tots, shoestring fries, potato wedges, and sweet potato hashbrowns, but so far my favorite is homemade chips.

Dehydrate

Dehydrating is completely different from air frying, but I have actually used this setting almost as much as the air frying one. Instead of frying with a high temperature for a short time period, this circulates warm air for hours.  This sounds like a lot of trouble,  but really wasn’t.   I sliced up whatever fruit I had on hand and eight hours later I was left with little nuggets of intensely fruit flavored goodness that were shelf stable for weeks instead of a few days. So far, my favorite is cinnamon kissed bananas.

Broil

Some of the settings, like broil, seem redundant if you have a conventional oven. I didn’t think I would use it very often at first, but it turned out to be a lot easier than using my oven. N loves cheese toast and it was much easier to keep an eye on. Plus I didn’t have to waste energy on the big oven for such a small amount of food.

Bake

Again, it sounds redundant, but it’s really handy for small jobs. Cookies turned out crispy on the outside and tender on the inside. I also saved quite a bit of time because it only took 30 seconds to preheat. This might not be a big concern for some, but I live in a very warm climate so I was happy that it didn’t heat up my entire kitchen like the regular oven.

Toast

I did try out a few pieces of plain toast and honestly, using the regular toaster was easier. However, it was great for English muffin pizzas and French toast.

Bagel

Since I am on a gluten free diet and I have not found a good alternative to regular ones, we don’t eat bagels. This setting is very similar to the “toast” setting so I’m sure it would work well for you bagel eaters.

Rotisserie

I don’t eat meat very often, but I couldn’t resist trying a lamb roast. This was my first time using a rotisserie and I loved it. Beyond skewering the meat onto the spit, it practically cooks itself. The way that it slowly turns bathes it in its own juices while the excess fat drips away. The meat turned out so tender and juicy. I try not to serve meat too often, but I can’t wait to make a chicken or turkey breast.

Pizza

I must admit that I am incredibly picky about pizza.  I need a gluten free crust which can become a soggy mess if it’s not done right.   I was pretty happy with using a pizza stone in my full size oven, but I am never going back now. In addition to a crispy crust, it’s a much shorter cooking time. The only downside is that a regular size pizza won’t fit as is. I simply cut it into slices before cooking. Trust me, it’s worth the effort. I’ve used gluten free and regular crusts and they both turned out great.

Warm

This is another feature that doesn’t sound like a big deal, but I found it helpful. I used it to keep biscuits, tortillas, and rolls warm until dinner. Unlike leaving them in the oven after turning off the heat, they didn’t continue to cook. It simply kept them warm and ready to serve without drying them out.

The last two settings are slow cook and ferment. Personally, I didn’t think these useful for me, but you may feel differently.

In the next several weeks I will be sharing some recipes and handy tips. If you are interested in buying your own, Iconites was kind enough to offer a discount code. Use the promo code OVEN20BG to save an additional 20%.

https://www.amazon.com/dp/B0824YBWZL/ref=cm_sw_r_other_apa_i_byAqEb9T9H6V7

Gingerbread

Gingerbread can be used to describe cookies or cake. Here’s my favorite recipe for the cake.

Ingredients:

2 egg

1 cup sugar

1 cup molasses

8 Tbsp. butter, melted

1 1/2 cup cold water

3 cups all-purpose flour

2 tsp. baking soda

2 tsp. ground ginger

1 tsp. salt

Directions:

Combine egg, sugar, molasses, butter and water. In a large bowl, stir together flour, baking soda, ginger and salt. Add to the combined wet ingredients. Beat on medium speed until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° for around 20-25 minutes. Cut into squares. Serve with whipped cream or cream cheese icing.

Gingerbread Cookies

Ingredients:

¾ cup butter, softened

1 cup packed brown sugar

1 egg

¾ cup molasses (pro tip- lightly oil the measuring cup to keep the molasses from sticking)

4 cups all-purpose flour

1½ tsp. baking soda

¼ tsp. salt

2 tsp. ground ginger

1½ tsp. ground cinnamon

¾ tsp. ground cloves

Directions:

Cream together the butter, brown sugar,egg and molasses. Mix until well combined.

In separate bowl, whisk together the remaining ingredients.

Add the dry ingredients and gradually beat into creamed mixture.

Divide dough in half and shape into a ball. Wrap in plastic wrap and refrigerate until firm.

Preheat oven to 350°. On a lightly floured surface, roll the dough to ⅛-in. thickness.

Cut gingerbread men using a floured 3½-in. cookie cutter. Place 2 in. apart on ungreased baking sheets.

Bake until edges are firm, about 8-10 minutes.

Traditionally, gingerbread is decorated with royal icing. It’s too humid where I live so I use buttercream.

Lemon Roasted Potatoes

Ingredients:

2 cups red potatoes, diced

6 tbsp olive oil

3 tbsp minced garlic

2 tbsp grated lemon zest

3 tbsp lemon juice

3 tbsp finely chopped coriander

½ tsp salt

1 tsp pepper

Directions :

Boil the potatoes until soft.

In a bowl, mix the olive oil, garlic, zest, lemon juice, salt and pepper.

Add the potatoes and mix well.

Transfer to a baking dish and roast for 10 minutes.

Strawberry Oatmeal Muffins

These can be kept in the freezer for 6 months and reheated in the microwave.

Ingredients:

1 cup butter

1 1/2 cup old fashioned oats

1 cup whole wheat flour

1 cup Brown sugar

1 cup all purpose flour

1 tsp. Vanilla extract

1 1/2 cups Strawberry jam

 

Directions:

Thoroughly mix all the ingredients, except the jam.  Fill a lightly greased muffin tin halfway with the batter. Add a layer jam, then  top with the remaining batter.  Bake for about 18-20 minutes at 350 degrees F.

Not Too Sweet Cinnamon Oatmeal

Ingredients:

3 cups quick cooking oats

1 tsp Cinnamon

1/2 cup pecans

1/4 cup chia seeds

1/3 cup Sugar

1 tsp. Salt

1/2 cup Raisins

1 tsp. Baking Powder

1 Chopped Apple

2 Eggs

1 sliced Peach

1 cup Almond Milk

 

Directions:

Pre-heat oven to 350 F. – Grease a baking dish (8×8).  Mix together the wet ingredients then add the dry ingredients and fruit. Pour into the greased dish. Bake for 20-25 minutes.

Instant Pot Pumpkin Bars

Ingredients:

1 cup pumpkin puree

1 cup steel-cut oats

¼ cup maple syrup

1 Tbsp softened butter

3 Tbsp pumpkin spice

Directions:

Set Instant Pot on “saute”.

Add the oats and butter.

Toast for a few minutes.

In a separate bowl, combine the toasted oats, pumpkin puree, maple syrup, and pumpkin spice.

Butter a loaf pan that fits in the Instant Pot.

Set the vent to “sealing”.

Cook on “Rice” setting for 10 minutes.

Allow the pressure to release naturally.

Cut into bars after it cools.

Sweet Potato Muffins

These taste great and freeze beautifully.  I like to keep several in the freezer for a quick breakfast on the go.

Ingredients:

3/4 cup Brown sugar

2 Eggs

1 tsp.Vanilla extract

1 cup Milk

1 1/2 cups Mashed sweet potato puree

2 cups All Purpose Flour

1/2 tsp Salt

2 tsp Baking powder

2 tsp. Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Nutmeg

1 cup Chocolate chips

Directions:

Combine the puree, vanilla, milk, sugar, and eggs.  Add in the remaining dry ingredients and mix until well combined before adding the chocolate chips.  Pour the mixture into a lightly greased muffin tins.  Bake for 15-20 minutes is until a toothpick comes out clean.