Big Boss 16 Quart Large Air Fryer Oven, Infrared Convection Healthy Meal Electric Cooker with Timer, Dishwasher Safe, Plus 50+ Recipe Book, Grey, 8605

this product should not be sold on amazon.de as the product American appliances run on 110 volts, while European appliances are 220 volts. This air fryer does not work, and the supplier did not mention that it cannot be used on european electricity. Finding a voltage converter that could convert on 1300 watts, costs more than the air fryer itself. this is a total fraud.

Fabuleux produit! Pour les frites, les brochettes de boeuf ou de filet de porc!!! La viande est bien à point, le bacon croustillant, les lanières de poulet parfaites ...je l'adore :-) MAIS...n'essayez pas un poulet de 3-4lbs à 460 degrés et 22 minutes de chaque côté...après 5 minutes il est complètement brûlé sur le dessus et pas cuit à l'intérieur...allez-y plutôt à 325 degrés et à mesure que ça cuit, montez à 350 et finalement 375 pour qu'il soit bien doré.

Se ve perfecto, me llego hoy y tendré que probarla.

Hola, dejo de funcionar al 3er mes. Cómo aplico la garantía ?

The very first thing I made was buttermilk chicken tenders. Golden, crispy, juicy and full of flavor!!! Buy this thing!!!! Buttermilk Chicken Tenders These chicken tenders are marinated in seasoned buttermilk and air-fried to crispy, crunchy perfection. Servings: 4 Prep Time: 15 minutes (Marinade time: Overnight) Cook time: 20 Minutes Total Time: 35 Minutes INGREDIENTS FOR THE MARINADE 2 pounds chicken tenderloins 1 cup buttermilk 1-1/2 teaspoons salt 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon paprika FOR THE BREADING 1-1/2 cups all purpose flour 1-1/2 teaspoons baking powder 1 heaping teaspoon salt 3/4 teaspoon black pepper 3/4 teaspoon garlic powder 3/4 teaspoon paprika 3 tablespoons buttermilk FOR COOKING Peanut oil in an oil sprayer, for cooking INSTRUCTIONS To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy. Preheat the Big Boss for 10 minutes at 450 degrees fahrenheit. Remove the chicken tenders from the marinade one at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use a fork to remove the wet tenders from the marinade and your hand press into the breading.) Set breaded tenders aside onto a plate. To cook the chicken: Place the bottom rack on a plate and lay the uncooked tenders out keeping them ¼” apart. Using the oil sprayer, give each tender a decent spray of peanut oil. Coat them enough that they are not dry. Place the rack in the bottom of the Big Boss. Repeat this process for the top rack and the second half of the uncooked tenders. Set the Big Boss to 450 degrees for 10 minutes. Remove both racks and swap the tenders from the bottom rack to the top rack and vice versa, flipping them over while you do that. Place the racks on the plate and spray the second side with a coating of peanut oil until they are not dry. Place the racks back into the Big Boss and cook for another 10 minutes at 450 degrees. Remove the tenders and serve with Honey Dill Dip or Heartbeat Hot Sauce Co. hot sauce.