Deluxe Air Fryer Cooking Guide
Safety2 Tip When preparing and using your Deluxe Air Fryer, always follow the important safeguards and safety instructions sections of the use and care manual. Use oven mitts or grips when interacting with the air fryer. Always use the retrieval tool to remove the basket or rotisserie set as they will be hot. Key Some recipes use Deluxe Air Fryer accessories. Look for the icon to see what tools you need to make each recipe. CookingTray RotisserieSet RetrievalTool Get to Know Your Air Fryer & Accessories 3–4 Let’s Start Cooking .................................................................................................................................. 5 How to Clean Your Deluxe Air Fryer 5 Cooking Charts Frozen Foods ........................................................................................................................................... 6–7 Roasted Vegetables 8 Chicken 9 Fish & Seafood 9 Rotisserie 10 Dehydrated Fruits & Vegetables 11 Appetizers and Snacks Chicken Wings 12–13 French Fries 14–15 Coconut Shrimp 16–17 Homemade Beef Jerky ........................................................................................................................... 18–19 Main Dishes Homemade Chicken Tenders 20–21 Crispy Cod 22–23 Chicken Parmesan 24–25 Stromboli .................................................................................................................................................. 26–27 Peruvian Chicken & Peruvian Green Sauce 28–29 Dessert Hand Pies .................................................................................................................................................. 30–31 Deluxe Air Fryer Cooking Guide Contents Basket
AB F D G H E C 3 Parts A. Air Fryer unit B. Door C. Removable shield D. Cooking trays (2) E. Retrieval tool F. Drip tray G. Basket H. Rotisserie set (includes spit, 2 forks, and 2 tightening screw sets) Get to Know Your Air Fryer
Rotates
Place
Drip
It is not
Default: 15 minutes Vegetables, meats, fruit, fish, seafood Default: 10 minutes Whole chicken, roasts, cauliflower,
Rotates
Holds
Meet the Accessories Trays
Appetizers, frozen
Default: 15 minutes This manual
Default: 25 minutes Desserts, breads,
Default: 45 minutes Leftovers Default: 5 minutes Fruits, vegetables, meat, marshmallows Default: 4 hours This manual setting allows
Use
Removable Shield This keeps
Rotisserie
Cooking
Air Fryer
Retrieval
Use for larger foods like chicken tenders or delicate foods like fish. Tip: For best results, place the trays on top and middle racks for and bottom rack for Basket to evenly cook smaller foods like French fries and chicken nuggets. Set food in place when you’re using the setting. Makes rotisserie poultry, roasts, and veggies that are crispy on the outside, tender on the inside. See the use and care manual for detailed instructions. Tool this to safely remove the rotisserie set and basket from the air fryer after cooking. Tray the drip tray on the bottom of the cooking chamber before each use. food from touching the heating element and removes for easy cleaning. a cooking tray. foods, snacks, chicken tenders, wings quick breads, baked goods, casseroles whole pineapple. automatically. you to adjust the cook time and temperature. setting rotates the basket to cook smaller foods evenly. Settings
Frozen Foods Super easy and delicious p. 6–7 Roasted Vegetables Cooked to perfection every time p. 8 Homemade Chicken Tenders Golden, crispy, and ready in about 20 minutes p. 20 How to Clean Your Deluxe Air Fryer CAUTION: Make sure the heating element and inside walls are free of grease and any food debris before each use. Before cleaning, unplug the air fryer and allow all parts and accessories to cool completely. • Clean the air fryer and accessories before using the first time and after each use. Only use non-abrasive sponges, cloths, pads, or brushes. • The removable shield, cooking trays, basket, retrieval tool, and rotisserie set are dishwasher-safe when placed away from the heating element. Hand wash the drip tray. Use a damp cloth to wipe the outside, inside, and door. • See the use and care manual for complete instructions. 5
Frozen Foods 1. If you’re using two cooking trays, arrange the food in a single layer on each tray. Place one tray on the top rack and one on the middle rack; if you’re using one tray, place it on the middle rack. If you’re using the basket, do not fill more than ²/ 3 full. 2. Select the setting and shortest time based on the chart below. If you’re using the cooking trays, switch the trays halfway through cooking (you’ll hear beeps as a reminder). 3. Add time, if needed, for desired doneness. If a specific food is not listed here, set the time for 3–5 minutes less than the package recommends for cooking in a conventional oven. Frozen Food Setting Tray or Basket Time Chicken nuggets Basket* 10–12 minutes Chicken strips and breaded tenderloins Cooking Tray 12–16 minutes Chicken wings (bone-in) Cooking Tray 16–18 minutes Fish fillets (battered) Cooking Tray 14–16 minutes Fish sticks Cooking Tray 10–12 minutes Fries (battered, waffle, or curly) Cooking Tray 12–14 minutes Fries (thick-cut or steak) Basket* 14–16 minutes Fries (thin-cut) Basket* 10–12 minutes Hot sandwich pockets Cooking Tray 16–18 minutes Meatballs (fully cooked) Cooking Tray 22–24 minutes
Please note: Results may vary depending on the food manufacturer. The times listed are approximate based on testing. Frozen Food Setting Tray or Basket Time Mini bagel pizzas Cooking Tray 6–8 minutes Mini egg rolls Cooking Tray 8–12 minutes Mozzarella sticks (breaded) Basket* 6–8 minutes Onion rings Cooking Tray 8–10 minutes Pizza snack rolls Cooking Tray 8–10 minutes Potato tots Basket* 14–16 minutes Shrimp (popcorn or breaded butterfly) Cooking Tray 6–8 minutes Taquitos Cooking Tray 8–10 minutes Safety Tip: *Always use the retrieval tool to remove the basket or rotisserie set as they will be hot. 7
Sweet potatoes 2 (aboutmedium1lb./450 g) Do not peel, cut into ¼" (6-mm) thick French-fry shape 20 minutes
1. Toss the vegetables with 1 tbsp (15 mL) of oil and season as desired.
3 lbs. (1.4 kg) Leave whole, do not peel 24 minutes
Potatoes (whole russet)
Carrots
Roasted Vegetables
Broccoli
1 medium head (about 1½ lbs./700 g) Cut into bite-sized florets 16 minutes
Asparagus (thin)
Potatoes (petite new or fingerling)
1¼ lbs. (575 g) Slice into 1" (2.5 cm) rounds 14 minutes
2 lbs. (1 kg) Peel and dice into 1" (2.5-cm) pieces 22 minutes
3. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time according to the chart below. Press the wheel to start
1 (aboutbunch8 oz./250 g) Trim to fit length of cooking trays 4 minutes
Zucchini
2. Evenly divide the vegetables on the cooking trays, arranging them in a single layer on each tray.
4 medium or large Leave whole, do not peel 40–50 minutes
Cauliflower
Bell peppers
1 large head (about 1 lb./450 g) Cut into bite-sized florets 8 minutes
2 (aboutmedium1lb./450 g) Remove seeds and slice into 1" (2.5-cm) wedges 8 minutes
4. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
Vegetable Quantity Prep Time
Green beans
1 lb. (450 g) Trim off stems 10 minutes
5. Poultry should reach 165°F (74°C) in thickest part. Seafood should reach an internal temperature of 140°F (60°C) for medium doneness.
Tilapia fillets (about ½"/1 cm thick) 4 fillets 6 oz. (175 g) each 12 minutes
Medium shrimp (tail off, peeled, 41–50 ct.) 1 lb. (450 g) 4 minutes
1. Pat the food dry and brush it with 1 tbsp (15 mL) of oil. Season as desired.
Chicken thighs (boneless, skinless) 6 (aboutthighs4–5 oz./ 125–150 g each) 16 minutes thighs (bone-in, skin-on) 6 (aboutthighs6 oz./175 g each) 28 minutes
Chicken drumsticks (aboutdrumsticks4–5oz./ 125–150 g each) 24 minutes
4
12
9
3.
2. Evenly divide the food on the cooking trays, arranging it in a single layer on each tray. Turn the wheel to select the setting indicated below; press the wheel to select. Turn the wheel to adjust the time according to the chart below. Press the wheel to start Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
Chicken breasts (boneless, skinless) (aboutbreasts6oz./175 g each) 18 minutes
Fish & Seafood Quantity Setting Time Salmon fillets (about 1"/2.5 cm thick) 4 fillets 6 oz. (175 g) each 12 minutes Skinless cod fillets (about 1"/2.5 cm thick) 4 fillets 6 oz. (175 g) each 14 minutes
Chicken tenderloins (abouttenderloins1½lbs./700 g) 10 minutes wings 16 (aboutwings2¼ lbs./1 kg) 20 minutes
Chicken Quantity Setting Time
8
Chicken
Cook’s Tip To cook evenly, arrange the pieces with the thickest part toward the outside edge of the trays.
4.
Chicken, Fish & Seafood
Chicken
2 lbs. (1 kg)
5. Using the retrieval tool, carefully remove the rotisserie from the cooking chamber.*
2 whole Cornish hens
Rest for 10 minutes before 165°FFinishedcarving.temp:(74°C)
1–1¼ (450–575lbs. g) each Tie the legs together with a 6" (15-cm) piece of cooking twine. Tie the wings against the breasts with a 12" (30-cm) piece. Insert the spit through the sides of the hens, so they sit side by side centered on the spit.
1. Pat the food dry, tie, and insert the rotisserie spit into the food according to the directions below.
1 whole chicken
6. For best results, rest the meat according to the chart. The temperature will continue to rise while resting. Loosen the screws and carefully remove the food from the spit.
Tie the roast at 1–2" (2.5–5-cm) intervals with cooking twine. Insert the spit lengthwise through the center. 40–50 minutes Rest for 20 minutes before 145°FFinishedslicing.temps:(57°C)for medium 160°F (71°C) for well done
Insert the spit crosswise through the center of the cauliflower. 24–26 minutes or until tender.
*Always use the retrieval tool to remove the basket or rotisserie set as they will be hot. 10
26–30 minutes
Rotisserie
1 whole boneless pork loin roast
Up to 6" trimmed,diameter,(15-cm)leavescoreintact
Cook TemperatureTime/
3½–4 lbs. (1.6–1.8 kg)
Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (60-cm) piece. Insert the spit through the legs where they are tied together and through the cavity, centering on the spit. 60–65 minutes Rest for 20 minutes before Finishedcarving.temp:165°F(74°C)
Safety Tip:
2. Slide the rotisserie forks onto both ends of the spit and into the food with the prongs facing inward. Tighten the screws to secure the forks.
1 whole cauliflower
Ingredients Prep
3. Brush the meat with 1 tbsp (15 mL) of oil and season as desired. Insert the spit into the air fryer by aligning the side of the spit with the slot on the left inside of the air fryer. Slide the other side of the spit along the track on the right inside of the air fryer until it is seated.
4. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time according to the chart below. Press the wheel to start
Quantity Prep Time Apples 2 medium Peel if desired, slice into ¼" (6-mm) slices. 4–6 hours
Onion 1 large Cut into 1" (2.5-cm) pieces and separate. 12 hours
1. Prepare the fruit or vegetable according to the chart below. Arrange in a single layer on each cooking tray (the slices can slightly overlap at the beginning because they will shrink as they dehydrate). Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time according to the chart below. Press the wheel to start Switch the trays halfway through cooking (you’ll hear beeps as a reminder). Check for your desired doneness at the minimum time listed (you may need to remove smaller pieces before everything is dried).
6 cups (1.5 L) Remove stems and tear into pieces. 2 hours
2.
4–5 medium Slice into ¼" (6-mm) slices. Lightly oil cooking tray to prevent sticking. 6 hours
Ingredients
Tomatoes (Campari)
Parsley 2 (500cupsmL) Remove stems. 1–2 hours
5.
Bell peppers 2 large Cut into 1" (2.5-cm) pieces. 12 hours
Cook’s Tip
Tomatoes (plum) 6–8 medium Slice into ½" (1-cm) slices. 6–8 hours
Different fruits and veggies can be dried at the same time, but avoid mixing them on the same cooking tray. 11
8 oz. (250 g) Slice into ¼" (6-mm) slices. 4 hours
Celery
Kale
Pineapple
3–4 Slice into ¹/ 8" (3-mm) slices. 3–4 hours
1 small Peel, core, and slice into ¼" (6-mm) slices. 6 hours
Mushrooms
5. Cool completely before storing in airtight containers.
1 lb. (450 g) Slice in half crosswise. Place cut-side up on cooking tray. 14–18 hours
Carrots
8 stalks Slice into ¼" (6-mm) slices. 6 hours
Dehydrated Fruits & Vegetables
3.
4.
Pears 2 medium Peel if desired, slice into ¼" (6-mm) slices. 4–6 hours
Bananas
1. Pat the wings dry with paper towels. Combine the wings, baking powder, salt, and pepper in a medium bowl. Let stand for 5 minutes. Add the oil and toss to combine.
Prep
2. Spray the cooking trays with oil and divide the wings evenly between both cooking trays. Position on the top and middle racks.
½ cup (125 mL) butter ¹/ 3 cup (75 mL) hot sauce
Chicken
3. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 30 minutes. Press the wheel to start . Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
Cook’s Tip You don’t normally see baking powder in savory recipes. In this case, the baking powder creates little bubbles that make the skin crispy like it was deep fried. For extra-crispy skin, you can coat the wings with the baking powder mixture the day before. Store it, uncovered, in the refrigerator until you’re ready to cook.
U.S. nutrients per serving: Calories 450, Total Fat 37 g, Saturated Fat 15 g, Cholesterol 210 mg, Sodium 850 mg, Carbohydrate 1 g, Fiber 0 g, Total Sugars 0 g (includes 0 g added sugars), Protein 27 g Wings 2 lbs. (1 kg) chicken wings 2 tsp (10 mL) baking powder 1 tsp (5 mL) salt ¼ tsp (1 mL) black pepper 1 tbsp (15 mL) vegetable oil Oil for spritzing Hot Sauce
4. Meanwhile, combine the butter and hot sauce in a small saucepan and slowly melt the butter over medium-low heat, stirring occasionally.
TOTAL TIME38 minsTime8 minsServings6 You’ll Also Need: Cooking Trays
Directions
5. When the timer is up, remove the wings from the air fryer. Toss the wings in the sauce or serve on the side. Wings
13
5. Remove the basket with the retrieval tool.* Carefully open the basket and pour the fries into a serving bowl. Sprinkle with the remaining salt.
1. Slice the potatoes lengthwise into ¼" (6-mm) thick slices.
4. When the time is up, turn the wheel to select the setting; press the wheel to select.
Ingredients 1 lb. (450 g) russet potatoes (about 3–4 potatoes) 1 tbsp (15 mL) vegetable oil ½ tsp (2 mL) salt, divided Cook’s Tip
When making homemade fries, starting at a lower temperature ensures the potatoes come out tender. Increasing the temperature gives them a crispier texture. Tool Safety Tip:
You’ll Also Need: RetrievalBasket
French Fries U.S. nutrients per serving: Calories 120, Total Fat 3.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 20 g, Fiber 1 g, Total Sugars 1 g (includes 0 g added sugars), Protein 2 g
*Always use the retrieval tool to remove the basket or rotisserie set as they will be hot.
2. Toss the fries with oil and ¼ tsp (1 mL) of the salt in a medium bowl.
Turn the wheel to adjust the time to 10 minutes and the temperature to 325°F (160°C). Press the button, then press the wheel to start .
Directions
3. Add the fries to the basket and place the basket in the air fryer. Press the button.
Turn the wheel to adjust the time to 18 minutes. Press the button, then press the wheel to start . Cook until the fries are brown and crisp, adding more time, if needed.
TOTAL TIME35 minsPrep Time5 minsServings4
15
2. Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the coconut flakes, panko, melted butter, and lime zest in a third shallow bowl.
6. Add the dipping sauce ingredients to a small bowl and microwave, uncovered, on HIGH, for 45–60 seconds, or until it’s heated through. Stir to combine. Let the sauce cool for 1–2 minutes, then serve with the shrimp.
½ cup (125 mL) all-purpose flour
Coconut Shrimp U.S. nutrients per serving (2 shrimp): Calories 220, Total Fat 10 g, Saturated Fat 8 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 26 g, Fiber 2 g, Total Sugars 16 g (includes 0 g added sugars), Protein 7 g
2 tbsp (30 mL) butter, melted 1 lime, zested Oil for spritzing
1½ tbsp (22 mL) lime juice
½ cup (125 mL) panko breadcrumbs
3. Dip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing gently to adhere.
1 tbsp (15 mL) milk ¾ cup (175 mL) sweetened coconut flakes
¼ tsp (1 mL) red chili flakes
½ cup (125 mL) apricot preserves
TOTAL TIME20 minsPrep Time10 mins10 Servings You’ll Also Need: Cooking Trays
4. Spray the cooking trays with oil and divide the shrimp evenly. Place the shrimp on the outer edges of the trays, leaving the center of each tray empty. Place the cooking trays on the bottom and middle racks.
2 eggs
1. Pat the shrimp dry using paper towels. Add the shrimp, salt, and pepper to a small bowl and toss to combine.
Directions
5. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 8 minutes; press the wheel to start . Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
Coconut Shrimp 8 oz. (250 g) large shrimp (31–40 ct.) peeled, deveined, and tails on ¼ tsp (1 mL) salt ¹/ 8 tsp (0.5 mL) black pepper
Apricot Chili Dipping Sauce
17
powder ¼ tsp (1 mL)
1
pepper Prep Time1 hr TOTAL TIME plus 24 hrs marinating 3 hrs 15 mins You’ll Also Need: Cooking Trays
rice wine vinegar ½
2
4. Arrange the sliced beef in a single layer on each cooking tray, patting off any excess marinade with paper towels. Place one tray on the top rack and one tray on the bottom rack.
Homemade Beef Jerky U.S. nutrients per serving: Calories 100, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 40 mg, Sodium 410 mg, Carbohydrate 4 g, Fiber 0 g, Total Sugars 3 g (includes 3 g added sugars), Protein 15 g
5. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 3 hours and the temperature to 170°F (77°C). Press the wheel to start Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
mL) salt ¼ tsp (1 mL)
8 Ingredients 14 oz. (400 g) lean beef (like sirloin, eye of the round, or flank steak) tbsp (30 mL) brown sugar tbsp (30 mL) soy sauce tbsp (15 mL) tsp (2 garlic onion (0.5 cayenne
2
Directions
6. Let the jerky cool completely before serving or storing.
For chewier beef jerky, slice the beef with the grain. You can store jerky in an airtight container in the refrigerator for up to 2 weeks.
mL)
3. Add the sliced beef to the marinade and toss to coat. Refrigerate, covered, for 24 hours.
2. Combine the remaining ingredients in a medium bowl; mix well.
1. Trim any visible fat from the beef. Freeze for about 1 hour, or until firm. Slice the beef against the grain into ¹/ 8" (3-mm) thick slices (see cook’s tip).
powder ¹/ 8 tsp
Servings
Cook’s Tips
19
Directions
2. Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Add the crushed cornflakes to a third shallow bowl.
1. Pat the tenders dry with paper towels. Add the tenders, oil, salt, garlic powder, and pepper to a small bowl; toss to combine.
Ingredients
Homemade Chicken Tenders U.S. nutrients per serving (about 2 tenders): Calories 520, Total Fat 25 g, Saturated Fat 4.5 g, Cholesterol 145 mg, Sodium 1,390 mg, Carbohydrate 46 g, Fiber 0 g, Total Sugars 3 g (includes 0 g added sugars), Protein 27 g
1 lb. (450 g) chicken tenders (about 7–9 pieces) 1 tbsp (15 mL) vegetable oil
3. Dip each tender into the flour, then the egg mixture, and then the cornflake mixture, pressing to adhere.
6. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.
½ tsp (2 mL) salt ½ tsp (2 mL) garlic powder ¼ tsp (1 mL) black pepper ½ cup (125 mL) all-purpose flour 2 eggs 1 tbsp (15 mL) milk 3 cups (750 mL) cornflake cereal, crushed Oil for spritzing Cooking
5. Place the cooking trays on the top and middle racks. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes. Press the wheel to start .
Prep Time TOTAL TIME20 mins 10 mins4
4. Divide the coated tenders onto two cooking trays and spray the tenders with oil.
You’ll Also Need:
Cook’s Tip Crush the cornflakes in a resealable bag with a meat mallet or rolling pin.
TraysServings
21
1. Pat the cod fillets dry using a paper towel. Spritz one cooking tray with oil. Place the fillets on the cooking tray and brush each fillet with the mayonnaise.
¹/ 8
Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes. Press the wheel to start . Cook until the internal temperature reaches 140°F (60°C, adding more time, if needed.
3. Add the corn kernels, asparagus, olive oil, and salt to a bowl and toss until well combined. Transfer the vegetable mixture to the other cooking tray.
TOTAL TIME25 minsPrep Time15 minsServings4
Herbed Lemon Vinaigrette
2. Mix the remaining fish ingredients in a small bowl. Evenly divide the panko mixture onto the cod fillets, pressing firmly to adhere.
¼
2 tbsp (30 mL) olive oil
1
6. To serve, place the roasted vegetables on a large platter. Spoon 1–2 tbsp (15–30 mL) of the vinaigrette on top of the vegetables. Carefully place the cod fillets on top of the vegetables and serve with the remaining vinaigrette.
5. Combine the vinaigrette ingredients in a small bowl and whisk to combine.
4. Place the tray with the cod on the top rack and the tray with the vegetables on the bottom rack.
1 ear fresh corn on the cob, kernels removed
8 oz. (250 g) asparagus, trimmed and sliced into 1–2" (2.5–5 cm) pieces
Fish 4 fresh cod fillets, 1" (2.5 cm) thick, (4–5 oz./125–150 g) each Oil for spritzing ¼ cup (60 mL) mayonnaise 2 t bsp (30 mL) butter, melted ½ cup (125 mL) panko breadcrumbs
Directions
¹
Roasted Vegetables
1 tsp (5 mL) honey tbsp (15 mL) chopped chives tsp (0.5 mL) salt
½ tsp (2 mL) dried parsley
½ tsp (2 mL) garlic powder tsp (1 mL) salt / 8 tsp (0.5 mL) black pepper
1 tsp (5 mL) olive oil tsp (0.5 mL) salt
¹/ 8
2 tbsp (30 mL) lemon juice
You’ll Also Need: Cooking Trays Crispy Cod U.S. nutrients per serving: Calories 420, Total Fat 26 g, Saturated Fat 6 g, Cholesterol 120 mg, Sodium 660 mg, Carbohydrate 80 g, Fiber 1 g, Total Sugars 3 g (includes 1 g added sugars), Protein 28 g
1 tsp (5 mL) Dijon mustard
23
TOTAL TIME31 minsPrep Time6 minsServings
½ cup (125 mL) all-purpose flour
2 eggs 2 tbsp (30 mL) milk ²/ 3 cup (150 mL) panko breadcrumbs
1 tbsp (15 mL) Italian seasoning
Chicken Parmesan U.S. nutrients per serving: Calories 620, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 160 mg, Sodium 930 mg, Carbohydrate 60 g, Fiber 1 g, Total Sugars 5 g (includes 0 g added sugars), Protein 47 g
¼ tsp (2 mL) salt
½ cup (125 mL) fresh basil leaves, chopped
2. Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the panko, Parmesan cheese, and seasoning in a third shallow bowl.
6. Combine the tortellini, Parmesan, basil, olive oil, vinegar, and salt in a large bowl.
1. Season the chicken with the salt.
1/ 3 cup (75 mL) grated Parmesan cheese
¼ tsp (1 mL) salt
5. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 18 minutes. Press the wheel to start . Switch the trays halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.
3. Coat each chicken breast in the flour first, then the eggs, and then the breadcrumb mixture.
Chicken 4 4-oz. (125-g) boneless skinless chicken breasts
8 oz. (250 g) fresh mozzarella cheese, sliced
¼ cup (60 mL) grated Parmesan cheese
Pasta
1 tbsp (15 mL) extra-virgin olive oil
8. Add the tomatoes to the pasta mixture and serve with the chicken.
You’ll Also Need: Cooking Trays
3 cups (750 mL) cherry tomatoes, cut in half 1 pkg (9 oz./275 g) refrigerated cheese-filled tortellini, cooked according to package directions
4. Arrange the chicken on both cooking trays and place the trays on the top and middle racks. Add the tomatoes to the drip tray.
7. Top each breast with the mozzarella. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 2 minutes. Press the wheel to start
4
1 tbsp (15 mL) balsamic vinegar
Directions
25
4. Cover one cooking tray with a piece of parchment paper and lightly spritz with oil. Place both strombolis (with the slits and seasoned side down) on the parchment.
1 cup (250 mL) grated mozzarella cheese Oil for Optional:spritzingPizza sauce
You’ll Also Need: Cooking Trays
1 cup (250 mL) grated Parmesan cheese
1. Unroll the pizza dough onto a lightly floured surface. Roll the dough into a 16" x 10" (40.5 cm x 25-cm) rectangle. Sprinkle ½ tsp (2 mL) of the Italian seasoning over the dough.
5. Position the tray on the bottom rack. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 14 minutes. Press the wheel to start Flip the strombolis over using tongs halfway through cooking (you’ll hear beeps as a reminder).
Stromboli U.S. nutrients per serving: Calories 490, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 1,370 mg, Carbohydrate 48 g, Fiber 0 g, Total Sugars 7 g (includes 0 g added sugars), Protein 24 g
Directions
TOTAL TIME26 minsPrep Time10 minsServings4 Ingredients 1 pkg (13.8 oz. or 391 g) refrigerated classic pizza dough Flour for dusting ¾ tsp (4 mL) Italian seasoning, divided 40 slices pepperoni (about 3 oz./90 g)
3. Make 5 small slits on each roll with a paring knife and sprinkle with the remaining Italian seasoning.
6. Serve with warmed pizza sauce, if desired.
2. Cut the dough in half widthwise. Layer the pepperoni onto the dough and sprinkle evenly with the cheeses. Starting with the short side, roll the dough into a log and press the ends to seal.
27
2. Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws.
1
1 tsp (5 mL) ground paprika
¼
2 tbsp (30 mL) vegetable oil Juice from ½ small lime
3
Calories 590, Total
1 tbsp (15 mL) white vinegar tsp + ¹/ 8 tsp (1.5 mL) salt ½ cup (125 mL) mayonnaise Also
You’ll
3. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start . When the timer is up, use the retrieval tool to remove the spit.* Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.
8 g,
4 garlic cloves, pressed
½ medium bunch cilantro with stems (about 24 sprigs)
8
Servings4–6
2 garlic cloves, pressed cup (60 mL) grated Parmesan cheese
1 tsp (5 mL) ground oregano
2 tsp (10 mL) sugar
¼
RetrievalRotisserieNeed:SetTool
145
1½ tsp (7 mL) ground cumin
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
Safety Tip:
4. Meanwhile, combine the sauce ingredients in a blender or food processor and pulse until combined. Serve the sauce with the chicken. mins U.S. nutrients per serving: Fat 41 g, Saturated Fat Cholesterol mg, Sodium 1,230 mg, Carbohydrate g, Fiber 1 g, Total Sugars g (includes 2 g added sugars), g Chicken whole chicken (4 lbs./1.8 kg or smaller)
1. Pat the chicken dry with a paper towel. Combine the remaining chicken ingredients in a small bowl and coat the chicken with the mixture.
*Always use the retrieval tool to remove the basket or rotisserie set as they will be hot.
Peruvian Green Sauce
Peruvian Chicken & Peruvian Green Sauce Prep Time10 mins TOTAL TIME60
Protein 47
1 jalapeño, seeds removed Juice from ½ small lime
Directions
29
1 egg 2 tbsp (30 mL) sugar ¼ tsp (1 mL) ground cinnamon Oil for Optional:spritzing¼cup (60 mL) powdered sugar
Hand Pies U.S. nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 32 g, Fiber 1 g, Total Sugars 7 g (includes 3 g added sugars), Protein 2 g
3. Place 1 scant tbsp (15 mL) of filling onto each circle. Top with the remaining dough circles and press the edges to seal. Crimp the edges with a fork. Cut 2 small slits in the middle of each pie to vent.
1 Flourlemonfor dusting 1 pkg (14.1-oz./399-g) refrigerated pie crusts (2 crusts), softened according to directions
TOTAL TIME30 minsPrep Time15 minsServings8 Ingredients
7. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 14 minutes. Press the wheel to start . Switch the cooking trays halfway through cooking (you’ll hear beeps as a reminder). The pies should be golden brown.
You’ll Also Need: Cooking Trays
¼ cup (60 mL) blueberry jam ¼ cup (60 mL) fresh blueberries
4. Whisk the egg in a small bowl. Lightly brush the egg wash over the pies.
6. Spray the cooking trays with oil. Place 4 pies on each cooking tray. Place one tray on the top rack and one on the middle rack.
Cook’s Tip Have leftover pie dough scraps? Wrap them in plastic wrap and refrigerate for up to 2 days. When you’re craving a sweet treat, roll out the dough to ¼" (6 mm) thickness. Use cookie cutters to make fun shapes or cut the dough into strips. Brush the cutouts with melted butter and sprinkle them with cinnamon sugar. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 10 minutes. Press the wheel to start . Switch the cooking trays halfway through cooking (you’ll hear beeps as a reminder).
8. If desired, juice the lemon to measure 1 tsp (5 mL). Mix the juice and powdered sugar in a small bowl until smooth, then drizzle over the pies.
2. Unroll the pie dough onto a lightly floured surface. Use a 3" (7.5-cm) biscuit cutter to cut 8 circles from each piece of the pie dough.
Combine the jam and blueberries in a medium bowl. Zest the lemon to measure 1 tsp (5 mL). Add to the bowl and mix well.
1.
5. Combine the sugar and cinnamon, then sprinkle over the pies.
Directions
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