Hamilton Beach Sure-Crisp 31390 Manual page 9

Cooking Guide
FOOD
Meat, Poultry, & Seafood
Fresh chicken party wings
Fresh chicken tenders
Hamburger (3/4-inch [1.9 cm]
thick) 80% lean, 20% fat
Rib Eye steak (1/2-inch [1.3 cm]
thick)
Boneless pork chops
Sheet pan supper
Pork medallions with potatoes,
carrots, and onions
Roast whole chicken
Fresh salmon fillets
(cont.)
AMOUNT—if cooking a larger quantity
increase time.
1 pound (454 g)
1 pound (454 g)
4 burgers, 4 oz. each (113 g)
1 steak, 8 oz. (227 g)
3/4-inch (1.9 cm) thick
1 lb. pork tenderloin cut into medallions;
2 medium carrots sliced 1/4-inch thick;
2 medium potatoes cut into small cubes;
1/2 small sweet onion cut in thin wedges;
1 tsp steak seasoning; 1 Tbsp olive oil; salt
and pepper to taste; 1/4 cup apricot jam
mixed with 1 Tbsp balsamic vinegar to make
a glaze
5 lb. (2.3 kg) whole chicken
6 fillets, 6 oz. each (170 g)
SETTINGS TEMPERATURE
AIR FRY 450°F (232°C)
AIR FRY 425°F (218°C)
AIR FRY 450°F (232°C)
AIR FRY 425°F (218°C)
AIR FRY 450°F (232°C)
CONV. 450°F (232°C)
ROAST 425°F (218°C)
AIR FRY 450°F (232°C)
TIME
9–14 minutes
15–18 minutes
15–18 minutes
10–12 minutes
18–20 minutes
Cook veggies for
12 minutes; push
to one side; add
medallions, cook 4
minutes; brush pork
with glaze; cook
additional 4 minutes
until pork reaches
145°F (63°C)
1 hour, 30 minutes
12–18 minutes
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