Hamilton Beach 31222 Use & Care Manual page 7

Cooking Functions Chart
FOOD
VEGETABLES
Cauliflower
Fresh Potato Fries
MEAT AND POULTRY
Fresh Whole Chicken Wings
Fresh Chicken Tenders
Hamburger (3/4-inch thick)
80% lean, 20% fat
Rib Eye Steak (1 inch thick)
Sheet Pan Supper
Pork Tenderloin and Veggies
Hamburgers
FISH AND SEAFOOD
Fresh Fish Fillets
Frozen Fish Sticks
Peeled and Breaded Fresh Shrimp
BAKERY AND DESSERTS
Baked Refrigerated Biscuits
AMOUNT
1 small head cut in florets
2 potatoes cut into fries (20 ounces)
6 wings
14 ounces
4 burgers (4 ounces each)
1 steak (12 ounces)
1 lb. pork tenderloin; 2 large
carrots sliced 1/2 inch thick; 2 large
potatoes cut in cubes; 1/2 small
sweet onion cut in thin wedges;
1 tsp steak seasoning; 1 Tbs olive
oil; salt & pepper to taste; 1/2 cup
apricot jam; 1 Tbs balsamic vinegar
4 burgers (4 ounces each)
2 fillets (8 ounces each)
About 10 sticks (8 ounces)
8 shrimp (8 ounces)
4 biscuits
(cont.)
SETTING TEMPERATURE
Air Fry 400°F (204°C)
Air Fry 400°F (204°C)
Air Fry 400°F (204°C)
Air Fry 400°F (204°C)
Air Fry 400°F (204°C)
Air Fry 400°F (204°C)
Air Fry or Bake 425°F (218°C)
Broil 400°F (204°C)
Air Fry 400°F (204°C)
Air Fry 400°F (204°C)
Air Fry 400°F (204°C)
Bake 350°F (163°C)
TIME
12-14 minutes
15-17 minutes
12-14 minutes
8-10 minutes
15-17 minutes
15-17 minutes
15 minutes; stir; add glaze and
cook additional 8 minutes until
pork reaches 145°F (63°C)
10-12 minutes
10-12 minutes
8-10 minutes
10-12 minutes
10-12 minutes
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