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3. To avoid excess smoke, when cooking naturally high fat foods, such as bacon, chicken wings
or sausages, it may be necessary to empty fat from the fryer basket between batches.
4. To ensure crispiness, make sure the skin or exterior surface of your food is dry! Air fry small batches
of freshly breaded foods. Create more surface area by cutting food into smaller pieces. Press
breading onto food to help it adhere. Refrigerate breaded foods for at least 30 minutes before
frying. 5. To improve crispiness, dust poultry skin or exterior surface lightly with corn starch. Spray
with oil.
6. Arrange breaded food in fryer basket so that food is not touching to allow air flow
on all surfaces.
7. Spray oils work best. Oil is distributed evenly and less oil is needed. Canola, olive, avocado,
coconut, grapeseed, peanut, or vegetable oil work well.
8. Shake air fried foods out onto serving area. Promptly insert any fryer basket into Air Fryer body and
lock into place. Continue air frying subsequent batches, if any. 9. Press REHEAT to air fry food for
6 minutes at 250ºF. Simply pull out the active basket to interrupt air frying at any time to check on
food serving temperature. Repeat to extend cook time until food is heated to your liking.
10. Unplug the Dual Basket Air Fryer when not in use.
Air Frying Pre-Packaged Frozen Foods
•
As a rule, depending on the food and amount to be cooked, suggested cook posted cook TIMES
may have to be reduced slightly. Always check food halfway through cooking time to determine
final cook TIME and TEMP.
•
Always check cooking progress after TIME has expired.
Hints For Roast
IMPORTANT! Consult the USDA Cooking Guidelines section of this instruction manual before cooking
begins. Always test meat using an accurate cooking thermometer.
•
A meat thermometer inserted into the center of the meat should always be used to ensure desired
doneness.
•
Cook meats to 5 to 10 degrees below desired doneness (internal temperature). Allow meat
to stand 15 to 20 minutes before serving. The temperature will continue to rise while standing.
•
ROAST large, tender cuts of meat and poultry. Seasoning prior to cooking adds to the flavor and the
aroma during cooking.
•
A layer of fat on the top of the roast promotes better browning and provides natural basting.
•
To speed up browning, brush lean cuts of meat, chicken and fish with oil, margarine or melted
butter.
•
Place meat (fat side up) and turn over half-way through ROAST time.
IMPORTANT: Turn and check food halfway through ROAST time.
•
Press
to turn this feature OFF. SHAKE will disappear from the screen.
Hints For Broil
•
Use BROIL to melt cheese or to brown crumb toppings.
•
Typically, BROIL is used for thinner, tender cuts of meats, or marinated meats, chops, poultry
or fish, fruits and vegetables
•
Dry marinated meats and fish before broiling. ALWAYS pat meat dry to reduce smoke and promote
brownness during broiling.
•
To speed up browning and add lusciousness, brush lean cuts of meat, chicken and fish with oil or
melted butter.
•
Trim excess fat from meat and score edges to prevent curling.
•
Thaw frozen meats and fish before broiling.
•
BROIL TIME is determined by the desired doneness Always use a meat thermometer.
Hints For Bake
•
When using BAKE, you may need to lower the bake recipe temperature by 50°F to a minimum
of 300°F.
•
Check package directions to determine if the container is suitable for use in an Air Fryer.
•
Press
to turn this feature OFF. SHAKE will disappear from the screen.
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