Application Guide

Brazilian BBQ
Ingredients Directions
CHICKEN
· 2 (7 oz.) boneless,
· skinless chicken breasts
· 1/2 cup barbeque sauce
PORK
· 2 (7 oz.) pork loin
· juice of 1 lemon
· 1 tsp. salt
· 1 tsp. ground black pepper
· 1/4 cup fresh rosemary, chopped
BEEF
· 2 (7 oz.) boneless sirloin steaks
· 1 tsp. salt
· 1 tsp. ground black pepper
· 1 tsp. garlic powder
· 1 tsp. onion powder
· 1 tsp. smoked paprika
Serve with a side of salad
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1. Brush the barbeque sauce onto the chicken.
2. Skewer the chicken breasts.
3. Combine the salt, pepper, garlic, onion, and
smoked paprika in a small bowl and mix to make
the spice blend.
4. Sprinkle the spice blend generously over the
beef.
5. Skewer the beef.
6. Combine the lemon juice, salt, pepper, and
rosemary in a small bowl and mix to make the
herb mixture.
7. Generously rub the herb mixture onto the
pork.
8. Skewer the pork.
9. Place the Skewers onto the Skewer Racks,
alternating the dierent meats.
10. Place the Racks into the Air Fryer. Press the
Roast Button (375°F for 30 mins) to begin the
cooking cycle.
Southwest
Pork Tenderloin
Ingredients
Directions
· 2 pork tenderloins
· 1 tbsp. paprika
· 1/2 tbsp. cumin
· 1/2 tbsp. coriander
· 2 tbsp. sriracha sauce
· 1/2 tbsp. sea salt
· 3 tbsp. brown sugar
· 3 tbsp. lime juice
· 2 cloves garlic, minced
· Fresh Thyme to serve
1. Combine all the ingredients in a bowl.
2. Marinate the tenderloins in the refrigera-
tor for 2 hrs.
3. Place the Roast shaft through the
tenderloins. Tie the tenderloins with
butcher's twine. Secure the shaft with the
forks.
4. Place the shaft into the Air Fryer. Press
the Roast Button (375°F for 30 mins) to
begin the cooking cycle.
5. Use a meat thermometer to measure
the internal temperature of the tender-
loins.
The tenderloins are done when the inter-
nal temperature reaches 155°F.
6. Let the tenderloins rest before slicing.