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48 OPERATION
Air Sous-Vide
Air Sous-Vide cooking uses air to cook foods “low
and slow.” Use it to cook meat, fish, seafood,
poultry or vegetables. Food must be vacuum
packed in pouches before cooking.
Homemade French Fries
(3/4" x 3/4" or 10 x 10
mm)
25 450 4 27-37 Cut the potatoes and soak
for 30 minutes in hot tap
water. Drain and pat
dry.Brush or lightly spray
with 3 tbsp. of oil. Add salt
and pepper to taste.
Homemade Potato
Wedges
60 450 4 30-40
CHICKEN-Frozen
Frozen Chicken Nuggets,
Crispy
30 425 4 15-25
Frozen Chicken Strips 35 425 4 30-40
Frozen Hot Wings, Bone-
in
50 425 4 30-40
CHICKEN-Fresh, Skin on
Fresh Chicken Wings
†
40 450 4 30-35 Brush or lightly spray with
1 tbsp. of oil. Add salt and
pepper to taste.
Fresh Chicken
Drumsticks
†
70 450 4 35-45
Thighs 40 450 4 30-35
Breasts 40 450 4 30-35
OTHER
Frozen Onion Rings,
Breaded
20 425 4 20-30
Frozen Spring Rolls (0.7
oz each)
45 425 4 25-35
Thin Sausage (2.5 oz
each, diameter 0.8")
90 425 4 25-35
Frozen Coconut Shrimp 25 425 4 30-40 Brush or lightly spray the
surface of food with oil.
Fresh Scallops on the half
shell (35.3 oz)
35 425 4 20-30 Melt 4 tbsp. of butter and
brush on scallops. Mix 1/2
cup bread crumbs, 1 tbsp.
minced garlic, 1/4 cup
grated parmesan cheese
and season to taste.
Sprinkle mixture over
scallops.
Fresh Shrimp 50 425 4 25-35
Mixed Vegetables 35 450 4 17-28 Brush or lightly spray with
4 tbsp. of olive oil. Add salt
and pepper to taste.
Recommended Items
Quantity
(oz)
Temp. (°F)
Rack
Position
Time Guide
us_main.book.book Page 48 Tuesday, September 6, 2022 9:13 AM
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