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18
FOOD
TEMP AIR FRY TIME
ACTION
Root Vegetables, fresh, roasted, 2 cups
370°F 15-20 minutes toss with oil shake 3x
Asperagus, fresh thin stems, 3 cups
370°F
7-9 minutes
spray with oil, shake 2x
Green Beans, Sugar Snap Peas, 2 cups
370°F
7-9 minutes
spray with oil, shake 1x
Brocoli, fresh (roasted), 3 cups
370°F
5-7 minutes
spray with oil, shake 3x
Brussels Sprouts, halved, 2-3 cups
370°F 8-10 minutes
spray with oil, shake 2x
Butternut Squash, 1/2-in. chunks, 2-3 cups 370°F
15 minutes
spray with oil, shake 3x
Fennel, fresh, chopped, 2-3 cups
370°F
7-9 minutes
spray with oil, shake 2x
Kale Chips, 2-3 cups stemmed, chopped
370°F
3 minutes
spray with oil, shake 1x
Mushrooms, fresh, sliced, 2-3 cups
370°F
7-9 minutes
stir 1x
Fried Sweet Potato Fries, 2-3 cups
(fresh, hand cut, 1/8 to 1/4-in. thick)
400°F 13-15 minutes spray with oil, shake 3x
French Fries, Idaho Potatoes, 2-3 cups
(fresh, hand cut, 1/4 to 1/3-in. thick)
400°F
18 minutes
spray with oil, shake 3x
Meat, Roast, Chops, 1 lb.
350°F
25 minutes
rub or spray with oil, add seasoning,
turn over, test for doneness
Meatloaf, 1 lb.
350°F 35-40 minutes test for doneness
Steak, 1 lb., room temp., medium rare
400°F
12 minutes
rub or spray with oil, add seasoning,
turn over, test for doneness
Hamburgers, 1/4 lb. (up to 2),
med-rare-well
350°F 6-10 minutes
rub or spray with oil, add seasoning,
turn over, test for doneness
Chicken Wings, 1 lb. (fresh/thawed)
360°F
20 minutes
spray with oil, shake 2x, test for doneness
Chicken Tenders/Fingers, 1 lb.
360°F
20 minutes
spray with oil, shake 1x
Chicken Pieces, 1 lb.
360°F 20-30 minutes spray with oil, turn over, test for doneness
Catfish Fingers (thawed/battered)
350°F
10 minutes
spray with oil, turn over, test for doneness
Fish Filet (fresh, thawed, battered) 1 lb.
350°F
10 minutes
spray with oil, turn over, test for doneness
Shrimp (thawed, battered), 1 lb.
330°F
8 minutes
spray with oil, turn over, shake
Cake, 1 layer, 7-inch
310°F
30 minutes
test for doneness
PLEASE NOTE:
The USDA recommends that meats such as beef and lamb, etc. should be
cooked to an internal temperature of 145°F/63°C. Pork should be cooked to an internal
temperature of 160°F/71°C and poultry products should be cooked to an internal
temperature of 170°F/77°C - 180°F/82°C to be sure any harmful bacteria has been
killed. When reheating meat/poultry products, they should also be cooked to an internal
temperature of 165°F/74°C.