Quick Start Guide

SPICY SWEET
POTATO WEDGES
PREP: 15 MINUTES | PREHEAT: 3 MINUTES | AIR FRY: 20 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Scrub potatoes and cut into wedge shapes
around 1cm thick.
2 To install the grill plate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place. Place the crisper
basket on the grill plate. Close the lid. Select
AIR FRY, set temperature to 200°C and set
time to 20 minutes. Press the dial to begin
preheating, (approximately 3 minutes).
3 While unit is preheating. Place cut sweet potatoes
in a large bowl, dust with cornflour, as thin a
coating as possible. Shake or brush off extra
cornflour and place on plate. Discard any extra
cornflour out of bowl too. Add the olive oil,
rosemary, paprika, cayenne pepper, garlic, salt
and black pepper into bowl and mix together.
Place potatoes back in bowl and toss potatoes in
oil together.
4 When the unit beeps to signify it has preheated,
open the lid and place the wedges in the basket.
Close lid and cook for 20 minutes.
5 When cooking is complete, serve hot
garnished with parsley.
INGREDIENTS
600g sweet potatoes
2 tablespoons cornflour
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon sweet paprika
¼ teaspoon cayenne pepper
1 garlic clove, crushed
Salt and ground black pepper to taste
Chopped parsley for garnish
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38 Snacks & Sides
DIRECTIONS
1 To install the grill plate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place. Place flat plate on
top of grill plate so it sits flat. Close the lid. Select
FLAT PLATE, set temperature to 200°C, and
set time to 20 minutes. Press the dial to begin
preheating, (approximately 9 minutes).
2 While unit is preheating, toss the onion and
peppers in the oil and season with salt and
pepper. When unit beeps to signify it has
preheated, open lid and place vegetables on
the flat plate. Close lid and cook for 10 minutes,
using silicone-tipped tongs to toss the vegetables
halfway through.
3 After 10 minutes, add the cherry tomatoes to the
flat plate. Close lid and cook for 3 minutes, then
open lid to add the chipotle paste and kidney
beans. Use the silicone-tipped tongs to mix
everything together.
4 Close lid and cook for a further 4-5 minutes until
the tomatoes are beginning to burst then transfer
the vegetable topping to a bowl.
5 Lay the tortilla chips across the flat plate. Spoon
over the topping then scatter over the cheese.
Close lid and cook for 2-3 minutes until the
cheese has melted.
6 Pile the loaded nachos into a bowl. Top with the
coriander and sour cream to serve.
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LOADED VEGGIE
NACHOS
INGREDIENTS
1 red onion, sliced
2 mixed peppers, sliced
2 tablespoons olive oil
250g cherry tomatoes
4 teaspoons chipotle paste
1 can (400g) kidney beans, drained and rinsed
200g tortilla chips
100g grated mozzarella
Handful of coriander, roughly chopped
Sour cream, to serve
PREP: 5 MINUTES | PREHEAT: 9 MINUTES | FLAT PLATE: 8 MINUTES | MAKES: 2-4 SERVINGS