Quick Start Guide

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For best results,
shake or toss often.
To pause both zones
while using two zones,press
the START/PAUSE button.
To pause an individual zone
while both zones are cooking,
press the zone you would
like to pause, then press
the START/PAUSE button.
To resume cooking,
press the button again.
Use these cook times as a guide,
adjusting to your preference.
Shake your food
We recommend shaking your
food at least twice during the
cooking cycle for best results.
OR
Toss with
silicone-tipped
tongs
COOKING CHARTS
Air Fry Cooking Chart
NOTE: Don't see the food you're looking for in the charts below? Find a similar food, and decrease cook
time by 25%. For frozen foods, decrease the cook time on the packaging by 25%. For best results, check on
food often, increasing cook time if necessary.
TIP: If cooking smaller amounts of food, use the recommended temperature, but reduce the time. For best
results, check food periodically and shake or toss it often until it reaches the desired doneness.
DUALZONE
when cooking in both zones
using Smart Finish or Match Cook.
SINGLE ZONE
when cooking in one zone
and not using the other zone.
INGREDIENT AMOUNT PER ZONE PREPARATION TOSS IN OIL TEMP
VEGETABLES
Asparagus 2 bunches Stems trimmed, cut in 2-inch pieces 2 tsp 390°F 10–13 mins 16–20 mins
Beets 6–7 small Whole None 390°F 30–35 mins 35–40 mins
Bell peppers (for roasting) 4 small peppers Whole None 390°F 10–15 mins 15–20 mins
Broccoli 2 heads Cut in 1-inch florets 1 Tbsp 390°F 10–13 mins 24–28 mins
Brussels sprouts 2 lbs Cut in half, stem removed 1 Tbsp 400°F 17–20 mins 26–32 min
Butternut squash 2 lbs Cut in 1–2-inch pieces 1 Tbsp 390°F 22–25 mins 35–40 mins
Carrots 2 lbs Peeled, cut in
1
/2-inch pieces 1 Tbsp 390°F 15–18 mins 27–32 mins
Cauliflower
1 heads Cut in 1-inch florets 1 Tbsp 390°F 18–20 mins 22–25 mins
2 heads Cut in 1-inch florets 2 Tbsp 390°F 20–23 mins 25–30 mins
Corn on the cob 2 ears, cut in half Husks removed 1 Tbsp 390°F 12–15 mins 18–20 mins
Green beans 2 bags (12 oz each) Trimmed 1 Tbsp 390°F 14–16 mins 18–22 mins
Kale (for chips) 5 cups, packed Torn in pieces, stems removed None 300°F 7–9 mins 15–20 mins
Mushrooms 1 lb Rinsed, cut in quarters 1 Tbsp 390°F 9–13 mins 13–15 mins
1 lbs Hand-cut fries*, thick
1
/2–2 Tbsp, canola 400°F 19–24 mins 28–35 mins
Potatoes, russet
*
Allow raw fries to soak in cold
water for at least 30 minutes
to remove unnecessary
starch. Pat dry for best
results.
2 lbs Cut in 1-inch wedges 1 Tbsp 400°F 27–33 mins 40–45 mins
2 lbs Hand-cut fries*, thin
1
/2–3 Tbsp, canola 400°F 24–29 mins 37–42 mins
2 lbs Hand-cut fries*, thick
1
/2–3 Tbsp, canola 400°F 26–31 mins 42–47 mins
3 whole (6–8 oz) Pierced with fork 3 times None 400°F 30–35 mins 37–40 mins
Potatoes, sweet
2 lbs Cut in 1-inch chunks 1 Tbsp 400°F 22–26 mins 38–42 mins
3 whole (6–8 oz) Pierced with fork 3 times None 400°F 36–42 mins 40–45 mins
Zucchini 2 lbs
Cut in quarters lengthwise,
then cut in 1-inch pieces
1 Tbsp 400°F 20–24 mins 28–32 mins
POULTRY
Whole Chicken 5 lbs Bone in Brushed with oil 350°F 55–60 mins 75–90 mins
Chicken breasts
2 breasts (
3
/4–1
1
/2 lbs each) Bone in Brushed with oil 390°F 25–30 mins 30–35 mins
4 breasts (
1
/2–
3
/4 lb each) Boneless Brushed with oil 390°F 22–24 mins 25–28 mins
Chicken thighs
4 thighs (6–10 oz each) Bone in Brushed with oil 390°F 26–30 mins 36–40 mins
4 thighs (4–8 oz each) Boneless Brushed with oil 390°F 18–22 mins 25–28 mins
2 lbs Drumettes & flats 1 Tbsp 390°F 18–22 mins 40–45 mins
Chicken wings
3 lbs Drumettes & flats 1 Tbsp 390°F 41–45 mins 55–65 mins
4 lbs Drumettes & flats 1 Tbsp 390°F 45–50 mins 65–70 mins