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Chicken thighs
(bone-in)
Chicken wings
(fresh)
Fish
Pork loin
Tofu
Meatloaf (Beef)**
Baked potato
Mac and cheese
(baked)
Grilled cheese
Frozen pizza (thin
crust)
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Place baking / drip tray on the lowest level to catch
falling grease and juices. Add an additional 1-2 minutes
for each additional oz. Maximum recommended
capacity is 4 bone-in chicken thighs (no drumstick
attached). Flip halfway through the cooking process.
Place baking / drip tray on the lowest level to catch
falling grease and juices. Can place last few minutes, or
an additional 2 minutes, on 4th (FAST AIR FRY) level if
planning to glaze and get crispy wings. Max
recommended amount is 8 whole wings.
Recommended to spray basket with non-stick cooking
spray. Fish should be opaque once cooked through.
Place baking / drip tray on the lowest level to catch
falling grease and juices. Add an additional 2-3 minutes
for each additional oz.
For drained, extra-firm tofu. Drain overnight if necessary,
to ensure the crispiest results. Flip halfway through
cooking time.
For a freeform loaf: Recommended to wrap loosely in
tinfoil to avoid excessive browning in Air Fry function. For
a loaf in a pan: recommended bake function. You can
cover the pan loosely in tinfoil to avoid excessive
browning and uncover in the last 5-10 minutes to help
crisp up the top. Recipes will vary.
No need to wrap with foil, but poking holes with a fork will
provide best results, as well as covering outside with a
little bit of oil to help skin crisp up.
Assumes cooked macaroni, only used for finishing off the
recipe as in a baked mac and cheese recipe. This is
good for adding a nice broil to your mac and cheese
and help the cheese melt. For less browning, cover
tightly with foil.
Butter outside of the bread and flip halfway through
cooking time. Try to avoid going near the sides of the
baking pan as it may lead to unwanted marks on the
bread.
Rotate the air rack 180° halfway through the cooking
time to ensure even cooking. Pizza should be ready
when all the cheese is melty, and crust is warm.
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