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17
FOOD TEMP
AIR FRY
TIME
ACTION
Root Vegetables, 3 - 4 cups fresh (roasted) 370°F 15-20 minutes toss with oil shake 3x
Asparagus, 3 - 4 cups, fresh thin stems 370°F 7-9 minutes spray with oil, shake 2x
Green Beans, Sugar Snap Peas, 3 - 4 cups fresh 370°F 7-9 minutes spray with oil, shake 1x
Broccoli, 3 - 4 cups fresh (roasted) 370°F 5-7 minutes spray with oil, shake 3x
Brussels Sprouts, halved, 3 - 4 cups fresh 370°F 8-10 minutes spray with oil, shake 2x
Butternut Squash, seeded,
1/2 inch chunks, 3 - 4 cups fresh
370°F 15 minutes spray with oil, shake 3x
Fennel, fresh, chopped, 3 - 4 cups 370°F 7-9 minutes spray with oil, shake 2x
Fried Sweet Potato Fries
(fresh, hand cut, 1/8 to 1/4-inch thick)
400°F 13-15 minutes spray with oil, shake 3x
French Fries, Idaho Potatoes, 2 - 3
(fresh, hand cut, 1/4 to 1/3 inch thick)
(frozen, 1/4 to 1/3 inch thick)
400°F
400°F
12 minutes
12 minutes spray with oil, shake 3x
Meat, Roast, Chops
360ºF 25 min
rub or spray with oil, add seasoning,
turn over test for doneness
Ribeye Steaks, (2) 1.25 lb.,
1-1/2-in. thick, room temp.
medium rare
medium
well done
400°F
400°F
400°F
Preheat + 6 min
Preheat + 10 min
Preheat + 14 min
rub or spray with oil, add seasoning, turn
over test for doneness, rest 15 minutes -
check at 12 minutes, rest 15 minutes
Hamburgers, 1/3 lb. (up to 4),
rare-well
350°F
Preheat
+ 3 – 6 min
spray with oil, add seasoning, turn over
test for doneness
Chicken Wings, 2-3 lb. (fresh/thawed) 360°F 20 minutes spray with oil, shake 2x, test for doneness
Chicken Tenders/Fingers, boneless 360°F 18 - 20 min spray with oil, shake 1x
Chicken Pieces, bone in 360°F 20-30 minutes spray with oil, turn over, test for doneness
Fish Filet (fresh, thawed, battered) 400°F 10 minutes spray with oil, turn over, test for doneness
Shrimp (thawed, battered), 1- 2 lb. 320°F 8 minutes spray with oil, turn over, shake
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. shouldbe cooked
to an internal temperature of 145°F/63°C. Pork should be cooked to an internal temperature
of 160°F/71°C and poultry products should be cooked to an internal temperature of
170°F/77°C - 180°F/82°C to be sure any harmful bacteria has been killed. When reheating
meat/poultry products, they should also be cooked to an internal temperature of 165°F/74°C.
SO-316523_90088_BELLA pro 8QT AF_IM R1.indd 17 2019-08-23 11:36 AM
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