10
11
Type of Food
Amount Temperature
Time
(minutes)
Cooking
Tips
Potatoes
Baked, sweet, medium (7 to 8 ounces)
4 to 5
350°
40 to 45
Baked, white, medium (5 to 6 ounces)
4 to 5
350°
40 to 45
Frozen hash brown patties
4 to 5
400°
10 to 12
Frozen thick cut fries
1 to 1½
pounds
400°
20 to 25 Shake every 8
minutes.
Frozen shoestring fries
1 to 1½
pounds
400°
16 to 20 Shake every 8
minutes.
Homemade fries
1 to 1½
pounds
400°
25 to 28 Shake every 8
minutes.
Homemade wedges
1 to 1½
pounds
350°
18 to 20
Baked Products
(Preheat at 350° for 3 to 5 minutes.)
Cake
1
350°
32 to 34
Cupcakes
4
350°
15
Muffins
4
350°
15
Refrigerator Dough
Biscuits, crescents
6
350°
6 to 8
Line bottom of
basket with foil.
Cinnamon rolls
8
350°
8 to 10
Line bottom of
basket with foil.
Other Foods
Grilled sandwiches
2
400°
8
Flip.
Toasted almonds
4 to 6
ounces
350°
6
Toasted pecans
4 to 6
ounces
350°
3
Toasted walnuts
4 to 6
ounces
350°
5
Recipes
Spicy Chicken Strips
1 cup buttermilk
1½ tablespoons hot pepper sauce
1 teaspoon salt
½ teaspoon black pepper, divided
1 pound boneless, skinless chicken
breasts, cut into ¾-inch strips
¾ cup panko bread crumbs
½ teaspoon salt
¼ teaspoon cayenne pepper,
or to taste
1 tablespoon olive oil
Combine buttermilk, hot sauce, salt, and ¼
teaspoon black pepper in a shallow bowl.
Add chicken strips and refrigerate for at
least 2 hours. Combine bread crumbs, salt,
remaining black pepper, and cayenne pep-
per in another shallow bowl; stir in oil.
Remove chicken strips from marinade and
discard marinade. Drop strips, a few at a
time, into crumb mixture. Press crumbs
onto strips for even and secure coating.
Place a single layer of chicken strips,
about half, in basket. Cook at 350° for 12
minutes. Cook remaining strips when first
batch is complete.
8 servings (serving size = 2 to 3 strips)
Herb Roasted Chicken
½ to 1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1 teaspoon dried parsley
1 garlic clove, minced
¼ teaspoon salt
⅛ teaspoon black pepper
1 3 to 3½-pound chicken
Combine oil, rosemary, parsley, garlic, salt,
and pepper in a small bowl. Rub oil mix-
ture over the entire chicken. Place chicken
in the basket,
breast side down.
Cook at
350° for 1 hour, flipping halfway through
cooking. Allow chicken to rest in basket for
10 minutes before removing to carve.
4 servings (serving size = 4 ounces)
Parmesan Coated Chicken Breasts
¼ cup panko bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon dried basil
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 boneless, skinless chicken breasts
Combine bread crumbs, cheese, and basil
in a small, shallow bowl. Add oil and stir
until thoroughly combined. Combine mus-
tard and Worcestershire sauce in a small
bowl.
Spread mustard mixture over both sides of
each chicken breast. Place chicken in bowl
with crumb mixture and press coating onto
each side of each breast for even and secure
coating.
Place chicken in basket. Cook at 350° for
21 to 25 minutes, flipping halfway through
cooking.
2 servings
