Deluxe Air Fryer
Cooking Guide
Deluxe Air Fryer
Cooking Guide Contents 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
Safety Tip
Key
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.
Some recipes use Deluxe Air Fryer accessories. Look for the icon to see what tools you need to make each recipe.
2
Cooking Basket Rotisserie Retrieval Tray Set Tool
Get to Know Your Air Fryer 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)
A
B
C F D G
E
H 3
Meet the Accessories Cooking Trays 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 Rotates to evenly cook smaller foods like French fries and chicken nuggets.
Rotisserie Set Holds 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.
Retrieval Tool Use this to safely remove the rotisserie set and basket from the air fryer after cooking.
Drip Tray Place the drip tray on the bottom of the cooking chamber before each use.
Removable Shield This keeps food from touching the heating element and removes for easy cleaning. It is not a cooking tray.
Air Fryer Settings Appetizers, frozen foods, snacks, chicken tenders, wings Default: 25 minutes Desserts, breads, quick breads, baked goods, casseroles Default: 15 minutes Vegetables, meats, fruit, fish, seafood Default: 10 minutes Whole chicken, roasts, cauliflower, whole pineapple. Rotates automatically. Default: 45 minutes Leftovers Default: 5 minutes Fruits, vegetables, meat, marshmallows Default: 4 hours This manual setting allows you to adjust the cook time and temperature. Default: 15 minutes This manual setting rotates the basket to cook smaller foods evenly.
Let’s Start Cooking! Pick one or more of these recipes to get started. If you’re new to air frying, making frozen foods is so easy. Once you’re more comfortable, try making roasted vegetables or Homemade Chicken Tenders.
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. I f 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. S elect 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
Tray or Basket
Time
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
Chicken nuggets
Setting
Frozen Food
Tray or Basket
Time
Mini bagel pizzas
Cooking Tray
6–8 minutes
Mini egg rolls
Cooking Tray
8–12 minutes
Basket*
6–8 minutes
Onion rings
Cooking Tray
8–10 minutes
Pizza snack rolls
Cooking Tray
8–10 minutes
Basket*
14–16 minutes
Shrimp (popcorn or breaded butterfly)
Cooking Tray
6–8 minutes
Taquitos
Cooking Tray
8–10 minutes
Mozzarella sticks (breaded)
Potato tots
Setting
Safety Tip: *Always use the retrieval tool to remove the basket or rotisserie set as they will be hot. Please note: Results may vary depending on the food manufacturer. The times listed are approximate based on testing.
7
Roasted Vegetables 1. Toss the vegetables with 1 tbsp (15 mL) of oil and season as desired. 2. E venly divide the vegetables on the cooking trays, arranging them in a single layer on each tray. 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 .
4. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
Vegetable
Quantity
Prep
Asparagus (thin)
1 bunch (about 8 oz./250 g)
Trim to fit length of cooking trays
4 minutes
Bell peppers
2 medium (about 1 lb./450 g)
Remove seeds and slice into 1" (2.5-cm) wedges
8 minutes
Broccoli
1 large head (about 1 lb./450 g)
Cut into bite-sized florets
8 minutes
Carrots
2 lbs. (1 kg)
Peel and dice into 1" (2.5-cm) pieces
22 minutes
Cauliflower
1 medium head (about 1½ lbs./700 g)
Cut into bite-sized florets
16 minutes
Green beans
1 lb. (450 g)
Trim off stems
10 minutes
Potatoes (whole russet)
4 medium or large
Leave whole, do not peel
40–50 minutes
Potatoes (petite new or fingerling)
3 lbs. (1.4 kg)
Leave whole, do not peel
24 minutes
Sweet potatoes
2 medium (about 1 lb./450 g)
Do not peel, cut into ¼" (6-mm) thick French-fry shape
20 minutes
Zucchini
1¼ lbs. (575 g)
Slice into
14 minutes
1" (2.5 cm) rounds
Time
Chicken, Fish & Seafood 1. P at the food dry and brush it with 1 tbsp (15 mL) of oil. Season as desired. 2. E venly divide the food on the cooking trays, arranging it in a single layer on each tray. 3. 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
.
4. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). 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.
Chicken
Quantity
Setting
Chicken breasts (boneless, skinless)
4 breasts (about 6 oz./175 g each)
18 minutes
Chicken thighs (boneless, skinless)
6 thighs (about 4–5 oz./ 125–150 g each)
16 minutes
Chicken thighs (bone-in, skin-on)
6 thighs (about 6 oz./175 g each)
28 minutes
Chicken drumsticks
8 drumsticks (about 4–5 oz./ 125–150 g each)
24 minutes
Chicken tenderloins
12 tenderloins (about 1½ lbs./700 g)
10 minutes
Chicken wings
16 wings (about 2¼ lbs./1 kg)
20 minutes
Fish & Seafood
Quantity
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
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
Setting
Time
Time
Cook’s Tip To cook evenly, arrange the pieces with the thickest part toward the outside edge of the trays.
9
Rotisserie 1. Pat the food dry, tie, and insert the rotisserie spit into the food according to the directions below. 2. S lide 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.
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 .
5. Using the retrieval tool, carefully remove the rotisserie from the cooking chamber.* 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.
Ingredients 2 whole Cornish hens 1–1¼ lbs. (450–575 g) each
1 whole chicken 3½–4 lbs. (1.6–1.8 kg)
1 whole boneless pork loin roast 2 lbs. (1 kg)
Prep
Cook Time/ Temperature
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.
26–30 minutes
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
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 10 minutes before carving. Finished temp: 165°F (74°C)
Rest for 20 minutes before carving. Finished temp: 165°F (74°C)
Rest for 20 minutes before slicing. Finished temps: 145°F (57°C) for medium 160°F (71°C) for well done
1 whole cauliflower Up to 6" (15-cm) diameter, leaves trimmed, core intact
Insert the spit crosswise through the center of the cauliflower.
24–26 minutes or until tender.
Safety Tip: * Always use the retrieval tool to remove the basket or rotisserie set as they will be hot.
10
Dehydrated Fruits & Vegetables 1. P repare the fruit or vegetable according to the chart below. 2. Arrange in a single layer on each cooking tray (the slices can slightly overlap at the beginning because they will shrink as they dehydrate).
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 .
4. S witch the trays halfway through cooking (you’ll hear beeps as a reminder). 5. Check for your desired doneness at the minimum time listed (you may need to remove smaller pieces before everything is dried).
5. Cool completely before storing in airtight containers. Ingredients
Quantity
Prep
Time
Apples
2 medium
Peel if desired, slice into ¼" (6-mm) slices.
Bananas
4–5 medium
Slice into ¼" (6-mm) slices. Lightly oil cooking tray to prevent sticking.
6 hours
Bell peppers
2 large
Cut into 1" (2.5-cm) pieces.
12 hours
Carrots
3–4
Slice into ¹/8" (3-mm) slices.
3–4 hours
Celery
8 stalks
Slice into ¼" (6-mm) slices.
6 hours
Kale
6 cups (1.5 L)
Remove stems and tear into pieces.
2 hours
Mushrooms
8 oz. (250 g)
Slice into ¼" (6-mm) slices.
4 hours
Onion
1 large
Cut into 1" (2.5-cm) pieces and separate.
12 hours
Parsley
2 cups (500 mL)
Remove stems.
1–2 hours
Pears
2 medium
Peel if desired, slice into ¼" (6-mm) slices.
4–6 hours
Pineapple
1 small
Peel, core, and slice into ¼" (6-mm) slices.
6 hours
Tomatoes (Campari)
1 lb. (450 g)
Slice in half crosswise. Place cut-side up on cooking tray.
Tomatoes (plum)
6–8 medium
Slice into ½" (1-cm) slices.
4–6 hours
14–18 hours 6–8 hours
Cook’s Tip Different fruits and veggies can be dried at the same time, but avoid mixing them on the same cooking tray. 11
Chicken Wings 6
Servings
8
mins
Prep Time
38 mins
TOTAL TIME
You’ll Also Need:
Cooking Trays
Wings
Hot Sauce
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
½ cup (125 mL) butter ¹/ 3 cup (75 mL) hot sauce
Directions 1. P at 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. 2. Spray the cooking trays with oil and divide the wings evenly between both cooking trays. Position on the top and middle racks. setting; press the wheel to select. Turn the wheel to adjust 3. T urn the wheel to select the the time to 30 minutes. Press the wheel to start . Switch the trays halfway through cooking (you’ll hear beeps as a reminder). 4. Meanwhile, combine the butter and hot sauce in a small saucepan and slowly melt the butter over medium-low heat, stirring occasionally.
hen the timer is up, remove the wings from the air fryer. Toss the wings in the sauce or serve 5. W on the side.
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
13
French Fries 4
Servings
5
mins
Prep Time
35 mins
TOTAL TIME
You’ll Also Need:
Basket Retrieval Tool
Ingredients
1 lb. (450 g) russet potatoes (about 3–4 potatoes) 1 tbsp (15 mL) vegetable oil ½ tsp (2 mL) salt, divided
Directions 1. Slice the potatoes lengthwise into ¼" (6-mm) thick slices. 2. Toss the fries with oil and ¼ tsp (1 mL) of the salt in a medium bowl. 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 10 minutes and the temperature to 325°F (160°C). Press the button, then press the wheel to start .
4. W hen the time is up, turn the wheel to select the
setting; press the wheel to select. 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.
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.
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. Safety Tip: * Always use the retrieval tool to remove the basket or rotisserie set as they will be hot.
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
15
Coconut Shrimp 10
Servings
10
mins
Prep Time
20 mins
TOTAL TIME
You’ll Also Need:
Cooking Trays
Coconut Shrimp
Apricot Chili Dipping Sauce
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 ½ cup (125 mL) all-purpose flour 2 eggs 1 tbsp (15 mL) milk ¾ cup (175 mL) sweetened coconut flakes ½ cup (125 mL) panko breadcrumbs 2 tbsp (30 mL) butter, melted 1 lime, zested Oil for spritzing
½ cup (125 mL) apricot preserves 1½ tbsp (22 mL) lime juice ¼ tsp (1 mL) red chili flakes
Directions 1. P at the shrimp dry using paper towels. Add the shrimp, salt, and pepper to a small bowl and toss to combine. 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.
ip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing 3. D gently to adhere. 4. S pray 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. 5. T urn 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). 6. A dd 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.
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
17
Homemade Beef Jerky 8
Servings
1 hr Prep Time
TOTAL TIME 315hrs plus 24 hrs marinating mins
You’ll Also Need:
Cooking Trays
Ingredients
14 oz. (400 g) lean beef (like sirloin, eye of the round, or flank steak) 2 tbsp (30 mL) brown sugar 2 tbsp (30 mL) soy sauce
1 ½ ¼ ¼ ¹/8
tbsp (15 mL) rice wine vinegar tsp (2 mL) salt tsp (1 mL) garlic powder tsp (1 mL) onion powder tsp (0.5 mL) cayenne pepper
Directions 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).
2. Combine the remaining ingredients in a medium bowl; mix well. 3. Add the sliced beef to the marinade and toss to coat. Refrigerate, covered, for 24 hours. 4. A rrange 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.
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).
6. L et the jerky cool completely before serving or storing.
Cook’s Tips 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.
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
19
Homemade Chicken Tenders 4
Servings
10
mins
Prep Time
20 mins
TOTAL TIME
You’ll Also Need:
Cooking Trays
Ingredients
1 lb. (450 g) chicken tenders (about 7–9 pieces) 1 tbsp (15 mL) vegetable oil 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 1 3
eggs tbsp (15 mL) milk cups (750 mL) cornflake cereal, crushed Oil for spritzing
Directions 1. Pat the tenders dry with paper towels. Add the tenders, oil, salt, garlic powder, and pepper to a small bowl; toss to combine.
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.
3. Dip each tender into the flour, then the egg mixture, and then the cornflake mixture, pressing to adhere.
4. Divide the coated tenders onto two cooking trays and spray the tenders with oil. 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 .
6. S witch 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.
Cook’s Tip Crush the cornflakes in a resealable bag with a meat mallet or rolling pin.
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
21
Crispy Cod 4
Servings
15
mins
Prep Time
25 mins
TOTAL TIME
Fish
Roasted Vegetables
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 ½ tsp (2 mL) dried parsley ½ tsp (2 mL) garlic powder ¼ tsp (1 mL) salt ¹/8 tsp (0.5 mL) black pepper
You’ll Also Need:
Cooking Trays
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 1 tsp (5 mL) olive oil ¹/8 tsp (0.5 mL) salt
Herbed Lemon Vinaigrette 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) lemon juice 1 tsp (5 mL) Dijon mustard 1 tsp (5 mL) honey 1 tbsp (15 mL) chopped chives ¹/8 tsp (0.5 mL) salt
Directions 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.
2. Mix the remaining fish ingredients in a small bowl. Evenly divide the panko mixture onto the cod fillets, pressing firmly to adhere.
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.
4. Place the tray with the cod on the top rack and the tray with the vegetables on the bottom rack.
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.
5. Combine the vinaigrette ingredients in a small bowl and whisk to combine. 6. T o 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.
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
23
Chicken Parmesan 4
Servings
6
mins
Prep Time
31
mins
TOTAL TIME
Chicken
Pasta
4 4-oz. (125-g) boneless skinless chicken breasts ¼ tsp (2 mL) salt ½ cup (125 mL) all-purpose flour 2 eggs 2 tbsp (30 mL) milk ²/ 3 cup (150 mL) panko breadcrumbs 1/ 3 cup (75 mL) grated Parmesan cheese 1 tbsp (15 mL) Italian seasoning 8 oz. (250 g) fresh mozzarella cheese, sliced
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 ¼ cup (60 mL) grated Parmesan cheese ½ cup (125 mL) fresh basil leaves, chopped 1 tbsp (15 mL) extra-virgin olive oil 1 tbsp (15 mL) balsamic vinegar ¼ tsp (1 mL) salt
Directions 1. Season the chicken with the salt. 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.
3. Coat each chicken breast in the flour first, then the eggs, and then the breadcrumb mixture. 4. A rrange the chicken on both cooking trays and place the trays on the top and middle racks. Add the tomatoes to the drip tray.
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.
6. Combine the tortellini, Parmesan, basil, olive oil, vinegar, and salt in a large bowl. 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 .
8. Add the tomatoes to the pasta mixture and serve with the chicken.
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
25
Stromboli 4
Servings
10
mins
Prep Time
26 mins
TOTAL TIME
You’ll Also Need:
Cooking Trays
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)
1 cup (250 mL) grated Parmesan cheese 1 cup (250 mL) grated mozzarella cheese Oil for spritzing Optional: Pizza sauce
Directions 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.
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.
3. Make 5 small slits on each roll with a paring knife and sprinkle with the remaining Italian seasoning.
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.
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).
6. S erve with warmed pizza sauce, if desired.
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
27
Peruvian Chicken & Peruvian Green Sauce 4–6 Servings
10 mins
Prep Time
You’ll Also Need:
60 mins
TOTAL TIME
Rotisserie Set Retrieval Tool
Chicken
Peruvian Green Sauce
1 whole chicken (4 lbs./1.8 kg or smaller) 2 tbsp (30 mL) vegetable oil Juice from ½ small lime 2 tsp (10 mL) sugar 1½ tsp (7 mL) ground cumin 1 tsp (5 mL) ground paprika 1 tsp (5 mL) ground oregano 1 tsp (5 mL) salt ½ tsp (2 mL) black pepper 4 garlic cloves, pressed
½ medium bunch cilantro with stems (about 24 sprigs) 1 jalapeño, seeds removed Juice from ½ small lime 2 garlic cloves, pressed ¼ cup (60 mL) grated Parmesan cheese 1 tbsp (15 mL) white vinegar ¼ tsp + ¹/8 tsp (1.5 mL) salt ½ cup (125 mL) mayonnaise
Directions 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.
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.
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.
4. Meanwhile, combine the sauce ingredients in a blender or food processor and pulse until combined. S erve the sauce with the chicken.
Safety Tip: * Always use the retrieval tool to remove the basket or rotisserie set as they will be hot.
U.S. nutrients per serving: Calories 590, Total Fat 41 g, Saturated Fat 8 g, Cholesterol 145 mg, Sodium 1,230 mg, Carbohydrate 8 g, Fiber 1 g, Total Sugars 3 g (includes 2 g added sugars), Protein 47 g
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Hand Pies 8
Servings
15
mins
Prep Time
30 mins
TOTAL TIME
You’ll Also Need:
Cooking Trays
Ingredients 1 egg ¼ cup (60 mL) blueberry jam 2 tbsp (30 mL) sugar ¼ cup (60 mL) fresh blueberries ¼ tsp (1 mL) ground cinnamon 1 lemon Oil for spritzing Flour for dusting 1 pkg (14.1-oz./399-g) refrigerated pie crusts Optional: ¼ cup (60 mL) powdered sugar (2 crusts), softened according to directions
Directions 1. 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.
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.
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.
4. W hisk the egg in a small bowl. Lightly brush the egg wash over the pies. 5. Combine the sugar and cinnamon, then sprinkle 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.
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.
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.
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). 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
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