Moosoo GH28AF-RL-H, Руководство пользователя, Страница: 14 / 21

RECIPE
1. In a small bowl, beat the eggs. Stir in the onion, spinach and mushrooms.
2. To avoid cross contamination, wash hands, cutting boards, utensils, etc. after touching
raw eggs.
3. Spray a pie pan with olive oil and pour the egg mixture into it. Salt & pepper, to taste.
4. Place the pan on the center rack and AIR FRY at 350° F for 5‒7 minutes or until the
edges are set.
5. Add the cheese and cook another 2 minutes or until center is set.
6. Use a spatula to fold over the omelet and serve.
1. Wash hands with soap and water. DO NOT rinse raw poultry. To cross contamination,
wash hands, utensils, cutting boards, etc. after avoid touching raw poultry.
2. In a large bowl, whisk together the dry ingredients.
3. Pour the milk in another bowl.
4. Dredge the chicken pieces in the dry ingredients, shake off excess, then in the milk,
then back into the dry ingredients.
5. Put the coated chicken pieces into the basket in 1 layer with a little space each piece.
6. AIR FRY at 360 °F for 40 minutes. Chicken is done when internal temperature reaches
165° F.
1 tsp. pepper
1 cup milk
1½ tsp. salt
6 chicken thighs (skin on)
1½ cup flour
1½ tsp. cayenne pepper
Serves 1–2
Serves 2–4
Veggie Omelet
Air-Fried Chicken
4 eggs
2‒3 mushrooms, sliced
1 green onion, chopped
salt & pepper
1 small handful of spinach, chopped
½ cup cheddar cheese, shredded
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