User Manual

16
Asparagus 1 bunch Whole, trimmed 2 tsp 200 °C / 400 °F 7–10 minutes
Beets 4 medium Whole, skin on None 176 °C / 350 °F 45–60 minutes
Bell peppers (to roast) 4 medium Whole None 200 °C / 400 °F 20–25 minutes
Broccoli 1 head Cut in 2,5 cm florets 1 Tbsp 200 °C / 400 °F 10–12 minutes
Brussels sprouts 450 g Cut in half 1 Tbsp 200 °C / 400 °F 15–20 minutes
Butternut squash 1 small Peeled, cut in 2,5 cm cubes 1 Tbsp 200 °C / 400 °F 20–25 minutes
Carrots 450 g Peeled, cut in 1 cm pieces 1 Tbsp 200 °C / 400 °F 13–16 minutes
Cauliflower 1 head Cut in 2,5 cm florets 2 Tbsp 200 °C / 400 °F 15–20 minutes
Corn on the cob 4 ears Whole ears, husks removed 1 Tbsp 200 °C / 400 °F 12–15 minutes
Green beans 450 g Trimmed 1 Tbsp 200 °C / 400 °F 8–10 minutes
Kale (to make chips) 125 g Torn in pieces, stems removed None 150 °C / 300 °F 15-20 minutes
Mushrooms 450 g Cut in half 1 Tbsp 200 °C / 400 °F 8–10 minutes
INGREDIENT AMOUNT PREPARATION OIL TEMPERATURE COOK TIME
VEGETABLES
Potatoes, russet 450 g Cut in 2,5 cm wedges 1 Tbsp 200 °C / 400 °F 25–30 minutes
450 g Hand-cut fries, thin 1 Tbsp 200 °C / 400 °F 15–20 minutes
450 g Hand-cut fries, thick 1 Tbsp 200 °C / 400 °F 25–30 minutes
4 whole (medium) Pierced with fork None 200 °C / 400 °F 35–45 minutes
Potatoes, sweet 450 g Cut in 2,5 cm cubes 1 Tbsp 200 °C / 400 °F 15–20 minutes
4 whole (medium) Pierced with fork None 200 °C / 400 °F 35–45 minutes
Zucchini 2 medium Cut in half lengthwise, 1 Tbsp 200 °C / 400 °F 12–15 minutes
then cut in 2,5 cm thick slices
Eggplant 1 medium Cut in quarters lengthwise, 1 Tbsp 200 °C / 400 °F 15–18 minutes
then cut in 2,5 cm thick slices
Tofu 450 g Cut in 2,5 cm cubes 1 Tbsp 190 °C / 375 °F 15–18 minutes
AIR FRY COOKING CHART
Cook time will vary depending on the amount of food, thickness, and brand.
Check food for desired doneness and always ensure raw proteins reach food-safe temperature.