AFO 47804 BK
–
210409CA
16
www.KALORIK.com
Ribs
350°F
2 h 30 min
140-450°F
1 min
–
9h59min
*Shrimp
400°F
10 min
140-450°F
1-90 min
*Steak
500°F
13 min
140-500°F
1-90 min
Wings
450°F
15 min
140-450°F
1-90 min
*Bacon
425°F
9 min
140-450°F
1-90 min
Fish
375°F
10 min
140-450°F
1-90 min
Corn
440°F
15 min
140-450°F
1-90 min
Fries
450°F
15 min
140-450°F
1-90 min
*Dehydrate
130°F
3 h
80-165°F
1 min
–
9h59min
Defrost
80°F
40 min
80-140°F
1 min
–
2 h
*Veggies
400°F
10 min
140-450°F
1-90 min
Times and temperatures are indicative, and results can vary on food or quantity
*Chicken
-The Chicken preset is perfect for cooking a half chicken.
*Shrimp
-For smaller shrimp, decrease cooking time. For larger shrimp, increase cooking time.
*
Steak
- Place air frying basket inside the oven on position 3.
- Preheat for 5 minutes.
- Using oven mitts and using the tray handle, carefully pull out the basket and place your steak
on it. Put the air frying basket back inside on position 3 to start cooking.
- Flip your steak over halfway through the cooking process.
*Bacon
- Use the baking tray on position 3.
-For thick cut bacon cook for an additional 2-3 minutes.
*Dehydrate
- Use the air frying basket or air rack on positions 2 or 3.
-When dehydrating remember to always take out and flip the accessory used 180
°
halfway
through the cooking process for even results.
-When using both the air rack and air frying basket also remember to shuffle their rack levels
halfway through the cooking process (swap the one on position 3 to position 2 and vice versa).
-However, for best results purchase the dehydrator set.
*Vegetables
-
Add time for ‘hard vegetables’ and lower time for ‘soft vegetables’
.
