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Air Frying Chart
IMPORTANT NOTE: Unless food is pre-packaged and pre-oiled, for browned and
crispy results, all foods should be lightly oiled before air frying.
•Oil may be sprayed or brushed onto foods.
•To ensure crispy results, make sure foods are dried before adding oil.
•Cut pieces smaller to create more surface area for crispier results.
•Blanching is a term that refers to pre-cooking foods at a lower temperature before
the nal air fry.
•Add 3 minutes to the AIR FRY TIME to allow the Air Fryer to preheat.
PLEASE NOTE:
The USDA recommends that meats such as beef and lamb, etc. should be cooked
to an internal temperature of 145ºF/63ºC. Pork should be cooked to an internal tem-
perature of 160ºF/71ºC and poultry products should be cooked to an internal tem-
perature of 170ºF/77ºC - 180ºF/82ºC to be sure any harmful bacteria has been killed.
When reheating meat/poultry products, they should also be cooked to an internal
temperature of 165ºF/74ºC
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