Use and Care Manual

8
Cooking Guide
This guide lists the suggested food amount, temperature, cooking time, and any action required to
obtain the best results. The quantity, thickness, and density of food prepared may aect cooking time,
as will personal preference. Fill the basket no more than ¾ full for most foods. When indicated in the
cooking tips, food should be flipped halfway through cooking.
Type of Food Amount Temp. Time (min.) Cooking Tips
Fresh Meat, Fish, and Poultry
Chicken, breaded or unbreaded
Breasts, boneless, skinless 3–4 350° 20–25 Flip.
Drumsticks 5–6 350° 20–25 Flip.
Strips
10–12
ounces
350° 11–13
Thighs 3–4 350° 22–27 Flip.
Whole
Up to 3½
pounds
350° 60
Start breast side
down. Flip.
Wings 6–8 350° 19–23 Flip.
Fish fillets, breaded 3–4 350° 7–9 Flip.
Hamburger 4 patties 350° 17–20 Flip.
Pork chop, ½–¾ inch thick 3–4 350° 20–23 Flip.
Salmon fillets 4–5 350° 14–15
Line bottom of
basket with foil.
Shrimp
12–14
ounces
350° 8–10
Steak, ½–¾ inch thick 2–4 350° 20–23 Flip.
Frozen Convenience Foods
Cheese sticks, breaded
12–14
ounces
400° 6–9
Chicken nuggets
12–14
ounces
400° 10–12
Egg rolls 5–6 350° 19–22
Fish fillets, breaded 6–8 400° 15–18 Flip.
French toast 4 400° 10–12
Onion rings, breaded 1 pound 400° 16–18 Shake.
Pizza rolls
12–14
ounces
400° 7–8
Stuffed peppers
14–16
ounces
400° 10–12