Arrange food evenly in a single layer.
Put a foil-lined baking pan on a rack in position 2 to catch drips. If needed, add parchment paper to absorb oil and reduce smoking.
Flip food over during cooking to avoid burning it.
High-fat items may produce more smoke when cooked using Air Fry. For less smoke, cook using Convection Roast mode.
Recommended Items | Quantity (oz/ kg) | Temp. (°F/ ℃) | Rack Position | Time | Guide |
|---|---|---|---|---|---|
POTATOES-Frozen | |||||
Frozen French Fries (Shoestring) | 20 / 0.6 | 425 / 220 | 4 | 20-30 | - |
Frozen French Fries (Crinkle cut, 3/8" or 10 mm) | 35 / 1.0 | 425 / 220 | 4 | 25-35 | - |
Frozen Sweet Potato Fries | 25 / 0.7 | 425 / 220 | 4 | 20-35 | - |
Frozen Tater Tots | 50 / 1.4 | 450 / 230 | 4 | 22-32 | - |
Frozen Hash Browns | 40 / 1.1 | 450 / 230 | 4 | 25-35 | - |
POTATOES-Fresh/Homemade | |||||
Homemade French Fries (3/8" x 3/8" or 10 x 10 mm) | 25 / 0.7 | 450 / 230 | 4 | 35-45 | Cut the potatoes and soak for 30 minutes in hot tap water. Drain and pat dry. Brush or lightly spray with 3 tbsp. of oil. Add salt and pepper to taste. |
Homemade Potato Wedges | 60 / 1.7 | 450 / 230 | 4 | 35-45 | |
CHICKEN-Frozen | |||||
Frozen Chicken Nuggets, Crispy | 30 / 0.9 | 450 / 230 | 4 | 18-28 | - |
Frozen Chicken Strips | 35 / 1.0 | 450 / 230 | 4 | 30-40 | - |
Frozen Hot Wings, Bone-in | 50 / 1.4 | 450 / 230 | 4 | 30-40 | - |
CHICKEN-Fresh, Skin on | |||||
Fresh Chicken Wings*1 | 40 / 1.1 | 450 / 230 | 4 | 30-35 | Brush or lightly spray with 3 tbsp. of oil. Add salt and pepper to taste. |
Fresh Chicken Drumsticks*1 | 70 / 2.0 | 450 / 230 | 4 | 35-45 | |
Thighs | 40 / 1.1 | 450 / 230 | 4 | 30-35 | |
Breasts | 40 / 1.1 | 450 / 230 | 4 | 30-35 | |
OTHER | |||||
Frozen Onion Rings, Breaded | 20 / 0.6 | 450 / 230 | 4 | 20-30 | - |
Frozen Spring Rolls (0.7 oz each) | 50 / 1.4 | 425 / 220 | 4 | 28-38 | - |
Thin Sausage*1 (2.5 oz each, diameter 0.8") | 90 / 2.6 | 450 / 230 | 4 | 25-35 | - |
Frozen Coconut Shrimp | 25 / 0.7 | 425 / 220 | 4 | 30-40 | Brush or lightly spray the surface of food with oil. |
Fresh Scallops on the half shell (35.3 oz) | 35 / 1.0 | 425 / 220 | 4 | 20-30 | Melt 4 tbsp. of butter and brush on scallops. Mix 1/2 cup bread crumbs, 1 tbsp. minced garlic, 1/4 cup grated parmesan cheese and season to taste. Sprinkle mixture over scallops. |
Fresh Shrimp | 50 / 1.4 | 450 / 230 | 4 | 20-30 | - |
Mixed Vegetables | 35 / 1.0 | 450 / 230 | 4 | 17-28 | Brush or lightly spray with 4 tbsp. of olive oil. Add salt and pepper to taste. |