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 :
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:
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.
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.
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.
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.
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.
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.
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.
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.
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%.
This is just as hearty as the original, but much leaner and budget friendly.
1 ½ cups brown lentils, rinsed and drained
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 bag frozen mixed vegetables
1 tsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
3 lbs potatoes (Yukon Gold is my favorite)
3 Tbs butter, vegan if preferred
½ cup milk, or nondairy milk
salt and pepper to taste
Peel, chop and boil potatoes until tender. Drain and mash with butter and milk. Preheat oven to 425 and grease a 9×13 glass baking dish. In a medium saucepan over medium-high heat, sauté onions and garlic in ¼ cup of water. Add lentils, broth, and spices. Stir and bring to a boil. Reduce heat to low and simmer, uncovered, for 35 to 40 minutes. In the last 10 minutes of cook time, stir in the bag of frozen mixed veggies and cover the saucepan with a lid or foil. Remove from heat and stir, adding 3 Tbs mashed potatoes to thicken. Pour vegetable mixture into the baking dish and top with mashed potatoes, spreading over the top with a rubber spatula. Bake 10 to 15 minutes on a baking sheet, in case it bubbles over a bit. Let cool to thicken, sprinkle with a bit of fresh thyme and rosemary, then serve.
Fall is full of sugary pumpkin treats, but this one is quite a bit healthier.
1 can chickpeas, drained
½ cup pumpkin purée
3 Tbs olive oil
3 Tbs tahini
1 clove of garlic
½ tsp paprika
¼ cup water
1 tsp pumpkin pie spice + extra for garnish salt to taste up to
½ tsp lemon juice
⅛ tsp red pepper flakes
1 Tbs pumpkin seeds, toasted
In a blender, purée chickpeas, pumpkin, olive oil, tahini, garlic, paprika, water, and 1 tsp pumpkin pie spice. Scoop out into a bowl, then stir in lemon juice and salt to taste. Top with red pepper flakes, pepitas, and dusting of pumpkin pie spice and serve.