Food Item
Cooking
Temperature
Cooking Time
(Minutes)
Instructions
Cake (1 layer, 7-inch) 310°F 30 Test for doneness.
Root Vegetables (fresh, roasted) 370°F 15 – 20 Toss with oil, shake the basket 3 times.
Asparagus (fresh, thin stems) 370°F 7 – 9 Spray with oil, shake the basket 2 times.
Broccoli (fresh, roasted) 370°F 5 – 7 Spray with oil, shake the basket 3 times.
Brussels Sprouts (halved) 370°F 8 – 10 Spray with oil, shake the basket 2 times.
Butternut Squash (1/2-in. chunks) 370°F 15 Spray with oil, shake the basket 3 times.
Kale Chips (stemmed, chopped) 370°F 3 Spray with oil, shake the basket 1 time.
Sweet Potato Fries (fresh, hand cut) 400°F 13 – 15 Spray with oil, shake the basket 3 times.
French Fries (frozen) 400°F 18 Spray with oil, shake the basket 3 times.
Meat (Roast, Chops, 1 lb.) 350°F 25 Rub or spray with oil, add seasoning, turn over, test for doneness.
Meatloaf (1 lb.) 350°F 35 – 40 Test for doneness.
Steak (1 lb., medium rare) 400°F 12 Rub or spray with oil, add seasoning, turn over, test for doneness.
Hamburgers (1/4 lb.) 350°F 6 – 10 Rub or spray with oil, add seasoning, turn over, test for doneness.
Chicken Wings (fresh/thawed, 1 lb.) 360°F 20 Spray with oil, shake the basket 2 times, test for doneness.
Chicken Tenders/Fingers (1 lb.) 360°F 20 Spray with oil, shake the basket 1 time.
Chicken Cutlet (1 lb.) 360°F 20 – 30 Spray with oil, turn over, test for doneness.
Fish Sticks (thawed/battered) 350°F 10 Spray with oil, turn over, test for doneness.
Fish (fresh, thawed, battered) 350°F 10 Spray with oil, turn over, test for doneness.
Shrimp (thawed, battered) 330°F 8 Spray with oil, turn over, shake the basket.
RECOMMENDED TEMP AND TIME SETTINGS
Consider these temperature and time suggestions as general guidelines. The actual cooking time required may vary, based on quantity, size, and
shape of food. Always ensure your food is properly cooked before eating. Consult the USDA’s Safe Minimum Internal Temperature Chart for the
safe minimum internal temperature for your food.
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