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15
15. Wearing protective oven mitts, grasp the rotisserie handle to lift the rotisserie bar , press the Red
Rotisserie Release to right to release the locked rotisserie bar and safely remove the rotisserie bar from
the air convection fryer oven.
CAUTION: Be careful when removing cooked food from the Air Convection Fryer Oven. The inside of the
Air Convection Fryer Oven is very hot. Close Oven door.
16. Unplug when not in use and allow the Air Convection Fryer Oven to cool completely before cleaning.
Dehydrate
Dried meats, vegetables, and fruits are perfect for cooking, travel, camping, and snacking. Preparing your own
dried foods ensures healthy, safe, preservative-free results. Dehydrate fresh, ripe foods to preserve nutrients
and enhance avor. Bruised fruits or vegetables are also acceptable for dehydrating. Trim away any bruises
with a knife. Your Air Convection Fryer Oven’s automated drying makes home dehydration both simple and
rewarding.
Dried Herbs
Makes about 1/3 cup
NOTE: When utilizing both crisping racks, the Air Convection Fryer Oven can DEHYDRATE 2 (1/2 oz./14 g.)
packages of fresh herbs such as fresh parsley, rosemary, thyme, tarragon, oregano, and sage.
CAUTION: Light and leafy herbs such as parsley or cilantro, should not be placed on the top shelf as the
convection currents may cause the herbs to get caught in the fan.
If herbs are very small, line the crisping racks with parchment paper. Spread fresh herbs evenly onto the
crisping racks.
Place both crisping racks in top 2 shelves of the Air Convection Fryer Oven.
Press MENU (M) until the DEHYDRATE icon illuminates.
Adjust TEMPERATURE or TIME to your recipe. When the desired TEMPERATURE and time appear, press the
red ashing POWER
( )
button to turn the DEHYDRATE function ON.
Rotate shelves halfway through DEHYDRATE TIME for even drying.
DRIED HERBS
TEMP TIME Notes
Oregano 125°F
2 -3 hrs. Rotate shelves.
Parsley 125°F
2 -3 hrs. Use lower racks. Rotate shelves.
Thyme 125°F
3- 4 hrs. Rotate shelves.
Rosemary 125°F
2 -3 hrs. Rotate shelves.
Tarragon 125°F
3- 4 hrs. Rotate shelves.
Sage 125°F
3- 4 hrs. Rotate shelves.
Kale Chips 125°F
1 hr. 30 mins. Massage kale with olive oil. Rotate shelves.
FRUIT
Wash all fruit skins well.
Slice fruit into 1/4-inch thick slices and arrange on both crisping racks to ensure even drying.
Rotate shelves halfway through DEHYDRATE TIME for even drying.
FRUIT
TEMP TIME Notes
Apples
135°F
8 - 10 hrs. Core/slice into 1/4-in. rounds,
Soak in acidulated water. Rotate shelves.
Mango/Papaya
135°F
10 hrs. Peel/slice into 1/4-in. pieces. Rotate shelves.
Kiwi
135°F
6 hrs. 1/4-in. rounds. Rotate shelves.
Orange Slices 135°F 10 hrs. Citrus is crisp when fully dried. Rotate shelves.
Tomatoes (Roma)
145°F
10 hrs. Skin-side down. Rotate shelves.
Tomatoes (Cherry/
Grape)
145°F
5 - 9 hrs. Skin-side down. Rotate shelves.
BEEF JERKEY TEMP TIME Notes
1/2 lb. London Broil or Flank
145°F
5 - 6 hrs. Flip and rotate shelves halfway.
CROUTONS TEMP TIME Notes
Croutons
400°F
3 - 4 mins Flip, oil, and rotate shelves halfway.
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