10
Air Convection Frying Chart
(Includes Preset Food Menu Items)
WARNING! Times are estimated and based on average sizes and weights.
ALWAYS USE A MEAT THERMOMETER TO ENSURE THAT MEAT, POULTRY AND FISH ARE COOKED
THOROUGHLY BEFORE SERVING.
NOTE: Frying smaller batches will result in shorter cooking times and higher food quality. Adjust air
frying temperatures and times as necessary to suit your taste.
NOTE: Unless food is pre-packaged and pre-oiled, for browned and crispy results, all foods should be
lightly oiled before air frying.
FOOD
TEMP
AIR FRY TIME
ACTION
Root Vegetables,
3 - 4 cups fresh (roasted)
370ºF
15 - 20 min
toss with oil, shake 3x
Asparagus,
3 - 4 cups, fresh thin stems
370ºF
7 - 9 min
spray with oil, shake 2x
Green Beans, Sugar Snap Peas,
3 - 4 cups fresh
370ºF
7 - 9 min
spray with oil, shake 1x
Broccoli, 3 - 4 cups fresh (roasted)
370ºF
5 - 7 min
spray with oil, shake 3x
Brussels Sprouts,
halved, 3 - 4 cups fresh
370ºF
8 - 10 min
spray with oil, shake 2x
Butternut Squash,seeded,
1/2 inch chunks, 3 - 4 cups fresh
370ºF
15 min
spray with oil, shake 3x
Fennel, fresh, chopped,
3 - 4 cups fresh
370ºF
7 - 9 min
spray with oil, shake 2x
Fried Sweet Potato Fries
(fresh, hand cut, 1/8 to 1/4-inch thick)
400ºF
13 - 15 min
spray with oil, shake 3x
French Fries, Idaho Potatoes, 2 - 3
(fresh, hand cut, 1/4 to 1/3 inch thick)
(frozen, 1/4 to 1/3 inch thick)
400ºF
400ºF
12 min
12 min
spray with oil, shake 3x
spray with oil, shake 3x
Meat, Roast, Chops
360ºF
25 min
rub or spray with oil,
add seasoning, turn over
test for doneness
Ribeye Steaks, (2) 1.25 lb,
1-1/2 inch thick, room temp.
medium rare
medium
well done
400ºF
400ºF
400ºF
P6 min
P10 min
P14 min
rub or spray with oil,
add seasoning, turn over
test for doneness, rest
15 minutes - check at 12
minutes, rest 15 minutes
Hamburgers, 1/3 lb (up to 4),
rare - well
350ºF
Preheat
+3 – 6 min
spray with oil, add
seasoning, turn over test
for doneness
Chicken Wings, 2-3 lb
(fresh/thawed)
360ºF
20 min
spray with oil, shake 2x
test for doneness
Chicken Tenders/Fingers, boneless
360ºF
18 - 20 min
spray with oil, shake 1x
Chicken Pieces, bone in
360ºF
20 - 30 min
spray with oil, turn over
test for doneness
Fish Filet (fresh, thawed, battered)
400ºF
10 min
spray with oil, turn over
test for doneness
Shrimp (thawed, battered), 1- 2 lb
320ºF
8 min
spray with oil, turn over,
shake
PLEASE NOTE:
The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal
temperature of 145ºF/63ºC. Pork should be cooked to an internal temperature of 160ºF/71ºC and poultry
products should be cooked to an internal temperature of 170ºF/77ºC - 180ºF/82ºC to be sure any harmful
bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165ºF/74ºC.
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