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7
8
RJ38-2LM RJ38-2LM
Cooking Tips Cooking Tips
• Almost any food that is traditionally cooked in the oven can be air fried.
• Foods cook best and most evenly when they are of similar size and thickness.
• Smaller pieces of food require less cooking time than larger pieces.
• For best results in the shortest amount of time, air fry food in small batches. Avoid
stacking or layering when possible.
• Most prepackaged foods do not need to be tossed in oil before air frying. Most already
contain oil and other ingredients that enhance browning and crispiness.
• Frozen appetizers and hors d’oeuvres air fry very well. For best results, arrange them on
the tray in a single layer.
• If layering foods, be sure to shake the basket halfway through (or flip food) to promote
even cooking.
• Toss foods you are preparing from scratch, such as French fries or other vegetables, with
a small amount of oil to promote browning and crispiness.
• When air frying fresh vegetables, make sure to pat them dry completely before tossing
with oil and air frying to ensure maximum crispiness.
• When air frying battered food, stick to thick, pasty batters. Thin batters, such as the
batters used to make tempura, will run and not set fast enough like they do in a deep fryer.
• Coating battered foods in panko (Japanese-style breadcrumbs) or puffed rice, and then
spraying them with oil, helps create crispy, healthier versions of your favorite fried foods.
• Air fryers are great for reheating food, including pizza. To reheat your food, set the
temperature to 300°F for up to 10 minutes. Use a thermometer to ensure reheated foods
reach food safe temperatures.
Ingredient
Amount
Time
(mins)
Temp
(°F)
Shake Cooking Tip
Bacon
2 slices
(cut in half)
6 (chewy)
8 (crispy)
400 No
After cooking, use tongs to transfer bacon
to a paper-towel lined plate.
Chicken Breast
(Thick, about 8 oz)
2 pieces 20-25 375 Yes
Brush with oil, season with salt and
desired spices.
Chicken Breast
(Thin, about 3 oz)
2 pieces 6-8 400 No
Brush with oil, season with salt and
desired spices.
Chicken Drumsticks/
Thighs
2 pieces 16-18 400 No Season with salt and desired spices.
Chicken Nuggets
(Frozen)
8 pieces 10 400 No
Chicken Wings
(Flats and drumettes
separated)
7 pieces
(about 12 oz
total)
18-20 400 Yes
Season with salt; enjoy as is or, when done,
toss in favorite chicken wing sauce.
Fish Fingers
(Frozen)
10 pieces 7 400 No
French Fries
(Frozen/Thin)
12 oz 16-18 400 Yes
French Fries
(Frozen/Thick)
1 lb 16-18 400 Yes
French Fries
(Homemade cut into
1/4- x 1/4-inch pieces)
1 lb 20 400 Yes
Rinse with cold water, pat dry, toss with 1
tbsp olive oil, season with salt and desired
spices; use tongs to toss during cooking.
Hamburgers
(Thin, 4 oz each)
1 patty
12
(medium)
375 Yes
Brush with oil, season with salt and desired
spices such as freshly ground black pepper
and garlic powder.
Mozarella Sticks
(Frozen)
8 pieces 6 400 Yes
Pork Chops
(Bone-in, about 8 oz)
1 piece
12
(medium)
400 Yes Season with salt and desired spices.
Pork Chops
(Boneless, about 3 oz)
3 pieces 8 400 Yes Season with salt and desired spices.
Steak (10 oz) 1 piece
12
(medium)
400 Yes Season with salt and desired spices.
Salmon
(1 inch wide, 4.5 oz)
3 pieces
10
(medium)
400 No
Brush skin with oil and place on tray skin-
side down. Season with salt and desired
spices.
Shrimp (Large) 1 lb 10-12 400 Ye s
Pat dry, toss with 1/2 tbsp olive oil, season
with salt and desired spices; shake often.
The temperatures and times recommended below are based off of the listed recommended
amounts and weights. If using a smaller amount or weight, check food sooner than the
recommended time because it will likely cook faster.
Note: This table is only a guide and does not contain exact recipes.
Note: Use extreme caution while handling hot food in fryer basket. Excess oil will drip into
basket when preparing greasy foods. Empty basket after every use.
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