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.
Basket
Use for larger foods like chicken tenders or delicate foods like fish. place the trays on top and middle racks 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.
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.
Super easy and delicious
p. 6–7
Cooked to perfection every time
p. 8
Golden, crispy, and ready in about 20 minutes
p. 20
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.
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
Chicken wings (bone-in)
Fish fillets (battered)
Cooking Tray 12–16 minutes
Cooking Tray 16–18 minutes
Cooking Tray 14–16 minutes
Fish sticks
Fries (battered, waffle, or curly)
Fries (thick-cut or steak)
Cooking Tray 10–12 minutes
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)
Onion rings
Basket* 6–8 minutes
Cooking Tray 8–10 minutes
Pizza snack rolls
Cooking Tray 8–10 minutes
Potato tots Basket* 14–16 minutes
Shrimp (popcorn or breaded butterfly)
Taquitos
Safety Tip:
Cooking Tray 6–8 minutes
Cooking Tray 12–14 minutes
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
Cooking Tray 8–10 minutes
*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.
1. Toss the vegetables with 1 tbsp (15 mL) of oil and season as desired.
2. Evenly 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).
1. Pat the food dry and brush it with 1 tbsp (15 mL) of oil. Season as desired.
2. Evenly 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.
Vegetable Quantity Prep Time
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
Broccoli 1 large head (about 1 lb./450 g)
8 minutes
To cook evenly, arrange the pieces with the thickest part toward the outside edge of the trays.
Cut into bite-sized florets 8 minutes
Carrots 2 lbs. (1 kg) Peel and dice into 1" (2.5-cm) pieces
Cauliflower 1 medium head (about 1½ lbs./700 g)
22 minutes
Cut into bite-sized florets
Green beans 1 lb. (450 g) Trim off stems
Potatoes (whole russet)
Potatoes (petite new or fingerling)
16 minutes
10 minutes
4 medium or large Wrap individually in foil 40–50 minutes
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
Zucchini 1¼ lbs. (575 g) Slice into 1" (2.5 cm) rounds
20 minutes
14 minutes
½"/1 cm thick)
g) each
minutes Medium shrimp (tail off, peeled, 41–50 ct.)
1. Pat the food dry, tie, and insert the rotisserie spit into the food according to the directions below.
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.
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.
2 whole
Cornish hens
1–1¼ lbs. (450–575 g) each
1. Prepare 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. Switch 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.
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
Rest for 10 minutes before carving.
Finished temp: 165°F (74°C)
1 whole chicken
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 carving.
Finished temp: 165°F (74°C)
1 whole boneless pork loin roast
2 lbs. (1 kg)
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 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.
4–6 hours
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. 14–18 hours
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.
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
You’ll Also Need: Cooking Trays
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.
2. Spray the cooking trays with oil and divide the wings evenly between both cooking trays. Position on the top and middle racks.
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).
4. Meanwhile, combine the butter and hot sauce in a small saucepan and slowly melt the butter over medium-low heat, stirring occasionally.
5. When the timer is up, remove the wings from the air fryer. Toss the wings in the sauce or serve on the side.
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
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. When 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
TOTAL TIME 20 mins Prep Time 10 mins 10 Servings
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
You’ll Also Need: Cooking Trays
½ cup (125 mL) apricot preserves
1½ tbsp (22 mL) lime juice
¼ tsp (1 mL) red chili flakes
1. Pat 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.
3. Dip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing gently to adhere.
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.
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).
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.
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
Servings 8 Ingredients
Prep Time 1 hr
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
Directions
You’ll Also Need: Cooking Trays
1 tbsp (15 mL) rice wine vinegar
½ tsp (2 mL) salt
¼ tsp (1 mL) garlic powder
¼ tsp (1 mL) onion powder
¹/ 8 tsp (0.5 mL) cayenne pepper
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. 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.
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. Let 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
You’ll Also Need: Cooking Trays Servings
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
Directions
2 eggs
1 tbsp (15 mL) milk
3 cups (750 mL) cornflake cereal, crushed Oil for spritzing
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. 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.
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
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
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
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
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. 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.
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
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
Directions
1. Season the chicken with the salt.
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
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. Arrange 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
Servings 4
TOTAL TIME 26 mins Prep Time 10 mins
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)
Directions
1 cup (250 mL) grated Parmesan cheese
1 cup (250 mL) grated mozzarella cheese
Oil for spritzing
Optional: Pizza sauce
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. Serve 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
You’ll Also Need: Rotisserie Set Retrieval Tool
Chicken
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
Directions
Peruvian Green Sauce
½ medium bunch cilantro with stems (about 24 springs)
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
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. Serve the sauce with the chicken.
Safety Tip:
*Always use the retrieval tool to remove the basket or rotisserie set as they will be hot.
¼ cup (60 mL) blueberry jam
¼ cup (60 mL) fresh blueberries
1 lemon
Flour for dusting
1 pkg (14.1-oz./399-g) refrigerated pie crusts (2 crusts), softened according to directions
1 egg
2 tbsp (30 mL) sugar
¼ tsp (1 mL) ground cinnamon
Oil for spritzing
Optional: ¼ cup (60 mL) powdered sugar
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. Whisk 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.
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