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Power AirFryer 360™ | Model:S∙AFO-001 11
Cooking Charts
Preset Chart
Internal
Temperature
Meat Chart
Mode Preheat
Temperature/
# of Slices
Temperature
Range
Default
Time
Time
Range
Airfry Yes 400° F (205° C) 120–400° F (49–205° C) 18 mins. 1–45 mins.
Toast N/A 4 Slices Light–Dark 4 mins. 40 secs. N/A
Bagel N/A 4 Slices Light–Dark 4 mins. 40 secs. N/A
Pizza Yes 375° F (190° C) 120–450° F (49–232° C) 20 mins. 1–60 mins.
Bake Yes 325° F (165° C) 120–450° F (49–232° C) 30 mins. 1 min.–4 hrs.
Broil Yes 400° F (205° C) Low: 300° F (149° C). High: 400° F (204° C) 10 mins. 1–20 mins.
Rotisserie Yes 375° F (190° C) 120–450° F (49–232° C) 30 mins. 1 min.–2 hrs.
Slow Cook Yes 225° F (107° C) 225/250/275° F (107/121/135° C) 4 hrs. 2–10 hrs.
Roast Yes 350° F (175° C) 120–450° F (49–232° C) 1 hr. 1 min.–4 hrs.
Dehydrate No 120° F (49° C) 85–175° F (29–79° C) 6 hrs. 30 min.–72 hrs.
Reheat No 320° F (160° C) 120–450° F (49–232° C) 15 mins. 1 min.–2 hrs.
Warm No 160° F (70° C) 160° F (71° C) 1 hr. 1 min.–4 hrs.
Food Type Internal Temp.*
Beef & Veal
Ground 140° F (70° C)
Steaks, roasts: medium 145° F (70° C)
Steaks, roasts: rare 125° F (52° C)
Chicken & Turkey
Breasts 165° F (75° C)
Ground, stuffed 165° F (75° C)
Whole bird, legs, thighs, wings 165° F (75° C)
Fish & Shellsh Any type 145° F (63° C)
Lamb
Ground 160° F (70° C)
Steaks, roasts: medium 140° F (70° C)
Steaks, roasts: rare 130° F (55° C)
Pork
Chops, ground, ribs, roasts 160° F (70° C)
Fully cooked ham 140° F (60° C)
The Time and Temperature on the chart
below refer the basic default settings. As you
become familiar with the Unit, you will be able
to make minor adjustments to suit your taste.
MEMORY: The Unit has a memory feature
that will keep your last program setting used.
To reset this feature, unplug the Unit, wait
1min. and power the Unit back on.
Use this chart and a food
thermometer to ensure that meat,
poultry, seafood, and other cooked
foods reach a safe minimum
internal temperature.
*For maximum food safety, the
U.S. Department of Agriculture
recommends 165° F for all poultry;
160° F for ground beef, lamb, and
pork; and 145° F, with a 3-minute
resting period, for all other types of
beef, lamb, and pork. Also review
the USDA Food Safety Standards.
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