ENG Thank you for choosing the Jet Fryer! Jet Fryer is not just a fryer. It’s a new cooking system based on hot-air circulation technology. With this system, food can be cooked with very little added oil, which means you can eat healthy every day without giving up all the food’s natural flavor. Jet Fryer makes crispy, delicious French fries and fried appetizers the healthy way. It provides a healthy new alternative to the traditional way of frying with a lot of oil.
TECHNICAL DATA JET FRYER Model: TS-12657NH Rated Voltage & Frequency: 220V - 240V 50Hz // 110V 60HZ Power consumption: 1100 - 1300W PARTS IDENTIFICATION 1. Lid handle 2. Lid 3. Frying basket 4. Frying basket handle 5. Pan 6. Detachable pan handle 7. Insulated body 8. Insulation cover 9. Timer control knob 10. Body 11. Heat vent 12. Working light 13. Drive for pan 14.
INSTRUCTION MANUAL The product comes fully assembled. However, the product is protected with protective packaging and adhesive strips to ensure that no transit damage occurs and you receive your Jet Fryer in perfect condition. Please remove all packaging to ensure safe operation of the Jet Fryer and reassemble. 1. OPEN: press lightly on the top of the lid while sliding your fingers toward you at a 45º angle. 2. CLOSE: position the top of the lid at a 45º angle while pressing down to close the unit.
USING YOUR JET FRYER A. Open the lid of the Jet Fryer. B. Place the pan in the center of the unit. C. Insert the frying basket. D. Add food. E. Place the lid to close the unit. You will hear a characteristic “click” sound. F. Set the timer. The light on the inside right of the device will go on. G. An alarm will sound when the time is finished. H. Carefully open the lid. IMPORTANT: Always hold by the main handle to avoid burns. The surface of the lid will be hot. DO NOT touch it. I.
CLEANING After using the Jet Fryer, unplug the unit and make sure it has completely cooled down. Remove the items used for cleaning. All these items can be washed by hand or in the dishwasher. However, make sure to place them in the right position so they are not bent and lose their functionality. Use a damp cloth to clean the rest of the unit and the lid. IMPORTANT: Do not immerse the body of the fryer in water or any other liquids.
PRODUCT SAFETY - Make sure that the voltage in use is the same as the rated voltage on the label. - Ensure that the power cable is in a safe place and does not hang over the worktop. - The lid must be firmly closed or the automatic cutout will operate and stop the Jet Fryer element and fan from working. This is a safety feature. (the Jet Fryer will operate when the lid is properly in place.) - Do not leave the Jet Fryer unattended while in use. - Do not touch hot surfaces on the Jet Fryer.
SAVE THESE INSTRUCTIONS IN A SAFE PLACE WARRANTY This product is covered by warranty against manufacturing defects, subject to the time periods stipulated in the legislation in force in each country. The warranty does not cover damage resulting from improper use, negligent commercial use, accidents or mishandling.
Spiced Apples with Gorgonzola Cheese (Serves 4-6) 4-6 apples 150 ml honey 1 lemon 6 cloves 1 cinnamon stick 100 g Gorgonzola cheese (or other blue cheese) 1/2 cup whipping cream 1. Remove the stalks from the apples, cut around the stalk area and remove the core using a spoon, making sure not to cut right through the apples. 2. Preheat the Jet Fryer. Place each apple on a square of aluminum foil large enough to wrap around the apple.
Fish and Chips (Serves 2-4) 2-4 fillets of white fish, weighing approximately 80 g each 1 lemon Salt and freshly milled white pepper 30 g flour 1 tsp. paprika 1 tsp. curry powder 2 tbsp. breadcrumbs 1 egg 250 g sliced baby potatoes, rinsed and dried 2 tbsp. vegetable oil 1. Brush the fillets of fish with the lemon juice, salt and pepper, and let stand for 10 minutes. 2. Preheat the Jet Fryer. Combine the flour with the paprika, curry powder, breadcrumbs and a little salt. Set aside. 3.
Tomato and Basil Crostini (Serves 8-10) 2 baguettes or loaves of crusty bread, cut into diagonal slices 2 cloves garlic, finely chopped Olive oil spray 4 pear tomatoes, sliced Salt and freshly milled black pepper 50 g Parmesan cheese, whole Basil leaves 1. Preheat the Jet Fryer. Toast the slices of bread on the frying basket for 5 minutes. 2. Place a little of the garlic on the toasted bread and drizzle with a little olive oil. 3.
Moussaka (Eggplant Lasagne) (Serves 4-6) 2 large eggplants Sea salt 4 tbsp. olive oil 2 onions, finely chopped 2 cloves garlic, finely chopped 800 g ground lamb Salt and freshly milled black pepper 1 cup red wine 2 bay leaves 3 tbsp. tomato purée 1 tbsp. dried oregano 1 tsp. aniseed 300 g Gouda cheese (or any other cheese that melts well), grated 1. Cut the eggplants into medium slices. Salt generously and set aside for half an hour. Rinse and set aside. 2.
Roasted Bell Pepper Salad (Serves 4) 2 small red bell peppers 2 small yellow bell peppers 2 small green bell peppers 4 tbsp. olive oil Salt and freshly ground black pepper 1. Preheat the Jet Fryer. 2. Wash the bell peppers, remove the ribs and seeds, and cut them in half lengthways. 3. Place them on the frying basket of the Jet Fryer with the inner part facing down. 4. Brush with olive oil and cook for 15-20 minutes until blisters start to form on the skin. 5.
Seared Tuna in a Citrus Marinade (Serves 2-4) 2 tuna steaks 1 cup freshly squeezed orange juice 1 tbsp. Provençal herbs (thyme, rosemary, oregano, etc.) 1 tsp. sugar Salt and freshly milled black pepper 1/2 cup olive oil 1. Rinse the tuna steaks, dry with kitchen paper and set aside. 2. Prepare a marinade with the orange juice, herbs, sugar, salt, pepper and olive oil. Add the tuna steaks, ensuring they are immersed in the marinade. Set aside for at least an hour. 3. Preheat the Jet Fryer. 4.
Mussels with Garlic and Herb Butter (Serves 4-6) 1 kg mussels, cleaned and debearded 2 shallots, chopped 2 cups white wine 1 stale baguette, cut into large slices 1 tsp. dried oregano 4 cloves garlic 1 bunch parsley 1 1/2 sticks of soft butter at room temperature, cut into slices 1 tbsp. tarragon 1 tbsp. fennel seeds 1/2 tbsp. olive oil 2 lemons Salt and pepper 1. Place the mussels in a pan and cook with the shallots and white wine for 5-10 minutes. Drain and discard any that haven’t opened. 2.
French Fried Potatoes (Serves 4) 500 g potatoes, peeled 3 tbsp. vegetable oil Salt to taste 1. Preheat the Jet Fryer. 2. Cut the potatoes into sticks. 3. Place them in a bowl of water and then drain. Dry thoroughly with kitchen paper. 4. Brush the potatoes with vegetable oil and place them on the frying baskett of the Jet Fryer. 5. Cook for 15-20 minutes until golden brown. 6. As soon as they have been removed from the fryer, add salt to taste.
Stuffed Zucchini (Serves 4) 1/4 cup olive oil 1 white onion, finely chopped 1 clove garlic, finely chopped 1/2 cup flaked almonds 1/4 cup dried cranberries Salt and pepper Ground cinnamon 400 g ground beef 6 medium zucchini 300 g Gouda cheese, grated 1. Preheat the Jet Fryer. 2. Heat the oil in a frying pan and add the onion and garlic until softened. Add the pine nuts, the almonds and cranberries, and season with salt, pepper and cinnamon.
Garlic Potatoes (Serves 4-6) 700 g baby potatoes 2 tbsp. olive oil 1 clove garlic, finely chopped or crushed 1 tbsp. hot paprika 1/2 cup fresh parsley, finely chopped Salt to taste 1. Preheat the Jet Fryer. 2. Cut each potato into three or four slices, place them in a bowl of water and drain them to remove the starch. 3. In the same bowl, place the potato slices, the olive oil, garlic and paprika. Mix well. 4.
Smoked Salmon Rösti (Serves 4) 250 g potatoes, peeled 1/4 red onion, finely chopped Salt and black pepper 2 tbsp. olive oil 1 packet of cream cheese at room temperature 80 g smoked salmon, in thin slices Dill, finely chopped 1. Preheat the Jet Fryer. 2. Grate the potatoes and place them in a bowl. Add the finely chopped onion, season with salt and pepper, and stir to combine. 3.
Chicken Stuffed with Indian Spices (Serves 4) 2 black chili peppers, with the ribs and seeds removed 1 tsp. cardamom seeds 1/4 cinnamon stick 3 cloves 1 small slice ginger, peeled and chopped 2 boneless chicken breasts, flattened out Peanut or sesame oil Salt and black pepper 1. In a dry frying pan, lightly toast the cardamom seeds, cinnamon and cloves until they release their aroma. Roast the chili peppers directly over an open flame. 2. Preheat the Jet Fryer. 3.
Gratin Dauphinois (Serves 4) 500 g potatoes, cut into thin slices 50 ml thick fresh cream 50 ml whole milk Salt, to taste Black pepper Nutmeg, grated 50 g Gruyère cheese, or any other cheese that melts well, grated 1. Preheat the Jet Fryer. 2. Using a knife or mandoline, cut the potatoes into thin slices and put them in a bowl of water, then drain and dry them on a kitchen towel. 3. Place the potatoes, cream, milk and spices in a bowl and season.
Provençal Croutons 2 medium baguettes Olive oil spray 2 tsp. Provençal herbs 1. Preheat the Jet Fryer. 2. Cut the baguettes into slices approximately 1 cm in thickness. Cut each slice into 1-cm cubes. 3. Place the cubes of bread in a bowl and lightly drizzle with the olive oil so that they are evenly covered. Sprinkle with the Provençal herbs. 4. Place them on the frying basket of the Jet Fryer and brown for 10 minutes or until they are crunchy. 5. Allow to cool and serve as a garnish with salads or soups.
Roasted Provençal Vegetables (Serves 4-6) 1 large eggplant, diced 250 g baby potatoes, diced 250 g zucchini, sliced 500 g tomatoes, cut into thick slices 1 red onion, sliced 1 cup olive oil Parsley, finely chopped Fresh basil, finely chopped Salt and pepper 1. Sprinkle the eggplant with salt and set aside for 30 minutes. In the meantime, dice the other ingredients evenly. Drain the eggplant and set aside. 2. Preheat the Jet Fryer. 3.
Fried Bananas with Brandy (Serves 4-6) 3 ripe bananas 2 tbsp. vegetable oil 2 tbsp. sugar 1 tsp. ground cinnamon 1 tsp. butter 60 ml brandy 1. Preheat the Jet Fryer. 2. Peel the bananas and cut each into approximately 6 diagonal slices, then place them on the frying basket. 3. Brush them with a little vegetable oil and cook for 10-15 minutes until golden brown. Move them around occasionally. 4. Remove the bananas from the Jet Fryer and sprinkle them with the sugar and cinnamon. 5.
