User Manual

17
INGREDIENT AMOUNT PREPARATION OIL TEMPERATURE COOK TIME
POULTRY
FISH & SEAFOOD
BEEF
Crab cakes 2 cakes (170 g each) None Brushed with oil 190 °C / 375 °F 10–12 minutes
Lobster tails 4 tails
(115 g each) Whole None 190 °C / 375 °F 5–8 minutes
Salmon fillets 2 fillets
(170 g each, 2,5 cm thick) None Brushed with oil 200 °C / 400 °F 12–15 minutes
White fish fillets 2 fillets
(170 g each) None Brushed with oil 200 °C / 400 °F 10–12 minutes
Swordfish 2 steaks
(170 g each, 2,5 cm thick) None Brushed with oil 200 °C / 400 °F 12–15 minutes
Tuna 2 steaks
(170 g each, 2,5 cm thick) None Brushed with oil 200 °C / 400 °F 12–15 minutes
Shrimp 450 g Whole, peeled 1 Tbsp 190 °C / 375 °F 7–10 minutes
Burgers 4
(115 g each) 2,5 cm thick None 200 °C / 400 °F 8–10 minutes
Meatballs 12
(5 cm thick) 5 cm thick None 200 °C / 400 °F 10–15 minutes
Steak 2 steaks
(225 g each, 2,5 cm thick) Bone-in None 200 °C / 400 °F 15–20 minutes
2 steaks
(225 g each, 2,5 cm thick) Boneless None 200 °C / 400 °F 10–15 minutes
Chicken breasts 2 breasts (340 g each) Bone-in Brushed with oil 190 °C / 375 °F 20–30 minutes
2 breasts
(225 g each) Boneless Brushed with oil 200 °C / 400 °F 15–20 minutes
Chicken thighs 4 thighs (170 g each) Bone-in Brushed with oil 190 °C / 375 °F 25–35 minutes
4 thighs
(285 g each) Boneless Brushed with oil 200 °C / 400 °F 18–25 minutes
Chicken wings 450 g Drumettes & flats 1 Tbsp 200 °C / 400 °F 20–25 minutes
Turkey breast 4 cutlets
(170 g each) Boneless Brushed with oil 200 °C / 400 °F 10–12 minutes
AIR FRY COOKING CHART