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OPERATING INSTRUCTIONS
AIR FRYING CHART
WARNING: ALWAYS USE A MEAT THERMOMETER TO ENSURE THAT MEAT, POULTRY AND FISH ARE
COOKED THOROUGHLY BEFORE EATING.
The following chart is intended as a guide only. The quantity of food cooked at one time, the thickness or
density of the food and whether the food is fresh, thawed or frozen may alter the cooking time necessary.
To ensure even cooking, open the frying basket halfway through the cooking time. Check, turn or
vigorously shake foods in the frying basket. This chart lists average cooking times and what action should
be taken for best results.
Frying in smaller batches will result in shorter cooking times and higher food quality. Adjust cooking times
and temperatures as desired.
IMPORTANT NOTE: Unless food is prepackaged and oiled, all food should be lightly oiled before air
frying for browned and crispy results. Oil may be sprayed or brushed onto foods. Make sure food is dry
before adding oil. Cut food into smaller pieces to create more surface area and achieve crispier results.
NOTE: Blanching is a term that refers to cooking foods at a lower temperature before the fi nal air fry.
Add 5 minutes to the air frying time to allow the appliance to preheat.
Important Temperature Notes
The USDA recommends that meats should be cooked to the following internal temperatures to ensure food
is cooked thoroughly.
• Beef / lamb: 145°F
• Pork: 160°F
• Poultry: 170 - 180°F
• Reheating poultry: 165°F
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