I'm just the opposite, actually. I really like meat and fruit together. It all began with the old Chicken and Apricot of how-many-years-ago! The combination still works well. Of course, pork with apple sauce has always been a winning combination, but you can use pears, rhubarb, peaches, raspberries or even passionfruit with equal success. I am reminded of my first husband, who was shocked and stunned the first time I served him a hot meat with salad on the side. Hot and cold together? NEVER! According to him. He died a tragic death soon after his 25th birthday, so he wasn't around to be subjected to my later culinary explorations. (I wonder what he'd have said if I'd served him flowers??) I guess, as with all things, it's what you're used to - but the meat/fruit thing really broadens your horizons in such a delicious way! Pork Chops with Rhubarb 500g rhubarb, cut into chunks 4 tablespoons butter 4 large pork chops 2 tablespoons flour salt and pepper 1 tablespoon honey pinch cinnamon 1 tablespoon chopped parsley Boil the rhubarb for 5 minutes, drain. Melt the butter in a frypan. Dip chops in the flour, seasoned with salt and pepper, and fry gently in the butter until cooked through, turning once. Transfer to a serving dish and keep warm. Add the rhubarb to meat juices in the pan, stir in the honey and cinnamon. Cook gently, stirring frequently until rhubarb is tender. Serve pork and rhubarb together, each chop garnished with a little chopped parsley. (According to the sweetness of the rhubarb and your own taste, sweeten the rhubarb with more honey, or use Angelica stems, or sharpen it with a little lemon juice.) Raspberry Chicken 4 boneless skinless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter 1/3 cup chopped onion 1/3 cup raspberry vinegar 1/3 cup cream 1 cup fresh raspberries fresh mint sprigs, for garnish Sprinkle chicken with salt and pepper. Fry 5 minutes on each side in melted butter. Remove chicken, add onion and saute until tender. Replace chicken, add vinegar and cook, covered, 5 minutes. Remove chicken; keep warm. Reduce heat to low, add cream and 3/4 cup of the berries; heat, stirring gently. Spoon sauce over chicken and top with remaining berries. Garnish with mint sprigs. Pork with Brandied Peaches 4 pork loin chops or steaks, excess fat removed flour, seasoned with salt and pepper 1 egg salt and pepper breadcrumbs oil for frying Secure chops in a round shape with toothpicks. Roll in flour, dip in beaten egg and coat with breadcrumbs. Heat oil and fry chops until golden brown, turning occasionally. Serve with Brandied Peaches. Brandied Peaches: 150g can peach halves 1/3 cup brandy 4cm cinnamon stick Place peach syrup in a saucepan with the cinnamon, bring to the boil and simmer gently for 5 minutes. Remove cinnamon, stir in brandy. Add peach halves and heat through gently. Veal With Orange 4 veal steaks, 1cm thick 1 tablespoon butter 1 tablespoon olive oil 2 large oranges 2 tablespoons dry sherry salt and pepper Heat butter and oil and brown veal quickly on each side. Cook for a few minutes, then flame with heated sherry. When flames die down, place steaks on a warm dish. Add the juice of one orange to the pan, boil to reduce a little, season with salt and pepper. Peel and slice remaining orange and add to the dish. Heat through. Serve steaks garnished with orange slices and with sauce poured over. Mango Chicken (1) 1.5kg chicken pieces 1/3 cup oil 1/4 cup soy sauce 2 cloves garlic, crushed salt and pepper 1 cup mango slices Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes. Heavenly Meatballs 250g chuck or blade steak 1 cup canned, drained pineapple pieces 1 large onion, 3/4 cup syrup from pineapple salt and pepper to taste 1 egg 1 dessertspoon cornflour 1/2 cup sugar 1/2 cup vinegar 1 tablespoon sherry 1 tablespoon soy sauce snipped shallot greens Mince the steak and onion together, add salt, sherry and lightly beaten egg, form into balls and coat lightly with cornflour. Fry in deep, hot oil until browned. Pour off oil, add pineapple syrup and simmer for 3 minutes. Stir in pineapple pieces. Mix together cornflour, soy sauce, vinegar, sugar and salt. Stir into pan and simmer, stirring for 2 minutes. Add shallots and simmer another minute. Serve with plain boiled rice.

This past thread might help: http://ths.gardenweb.com/discussions/3854444/air-fryers-any-thoughts?n=17 For reducing your fat intake, however, you might look for alternative things you'd like to eat that are cooked by a different method, however. You can make crisped up vegetables and potatoes by tossing in a little good oil and seasoning/herbs/spices and laying them out on a baking sheet and putting them in any good oven at 375-425° F, depending on the oven and type/thickness/density, for 40-75 minutes, depending on all the previous. If you like battered or breaded fried meats, when they're well prepared, they actually steam in their own moisture, which is held in by the coating. You can get a fairly similar result if you spray the outside with oil and put in the oven, but you can also get rid of the coating by using moist cooking methods such as steaming and braising. Good luck.

Hi, I am a chef and cook a lot. I have a brand new Miele range, a whynter steam countertop oven in my pantry (which is fantastic, espcially for steaming) and I purchasee the sharp convection/air fry microwave drawer. The time it takes to reheat something is double what my last microwave was. I heated a bowl of soup and it took 8 minutes. I used the covection bake mode to cook 4 baked potatoes and after one hour,,,it still didn't cook them through. I had to use my miele range to finish them. I was so excited to purchase this microwave and now I'm dissapointed. I will call a tech next week to see if there is something wrong. It was a lot of money and the "cut out" in the cabinets are much larger than a standard microwave, so I feel kind of stuck now with this appliance. Huge Upset! Also,,,,as I am reading comment I saw the post about not toasting as it should. I agree. One side gets toasted and you have to flip it over! Its not even and it's a pain in the $%^#$$%

Murraysmom, I feel the same way about the book. I didn't expect the recipes to be quite so elaborate, but the book has lots of good information. Plus it's beautiful! My DIL made the Cheeseburger Slider Pockets last night. She's a vegetarian, but she said my son and grandson said they were great. She substituted ground turkey because that's what she had. I may try the sweet potato fries tonight. PS: I did try the sweet potato fries, and they were great! I gave up on the mandoline (that's my usual response to it), and cut them by hand. Tried to make them a uniform 1/4" but I'm sure the size varied a bit. Gave them only a slight spray of oil, which didn't get all the pieces, but that was okay. I cooked them a little longer in the second stage (400º) than the 10 minutes stated in the recipe. Really enjoyed them. I'll make the rest tomorrow.