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Type of Food
Potatoes
Baked, sweet, medium (7 to 8 ounces)
Baked, white, medium (5 to 6 ounces)
Frozen hash brown patties
Frozen thick cut fries
Frozen shoestring fries
Homemade fries
Homemade wedges
Baked Products (Preheat at 350° for 3 to 5 minutes.)
Cake
Cupcakes
Muffins
Refrigerator Dough
Biscuits, crescents
Cinnamon rolls
Other Foods
Grilled sandwiches
Toasted almonds
Toasted pecans
Toasted walnuts
Time
Amount
Temperature
(minutes)
4 to 5
350°
40 to 45
4 to 5
350°
40 to 45
4 to 5
400°
10 to 12
1 to 1½
400°
20 to 25
pounds
1 to 1½
400°
16 to 20
pounds
1 to 1½
400°
25 to 28
pounds
1 to 1½
350°
18 to 20
pounds
1
350°
32 to 34
4
350°
15
4
350°
15
6
350°
6 to 8
8
350°
8 to 10
2
400°
8
4 to 6
350°
6
ounces
4 to 6
350°
3
ounces
4 to 6
350°
5
ounces
10
Recipes
Cooking
Tips
1 cup buttermilk
1½ tablespoons hot pepper sauce
1 teaspoon salt
½ teaspoon black pepper, divided
1 pound boneless, skinless chicken
breasts, cut into ¾-inch strips
Shake every 8
¾ cup panko bread crumbs
minutes.
½ teaspoon salt
Shake every 8
¼ teaspoon cayenne pepper,
minutes.
or to taste
1 tablespoon olive oil
Shake every 8
minutes.
½ to 1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1 teaspoon dried parsley
1 garlic clove, minced
Line bottom of
¼ teaspoon salt
basket with foil.
⅛ teaspoon black pepper
Line bottom of
1 3 to 3½-pound chicken
basket with foil.
Flip.
¼ cup panko bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon dried basil
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 boneless, skinless chicken breasts
Spicy Chicken Strips
Combine buttermilk, hot sauce, salt, and ¼
teaspoon black pepper in a shallow bowl.
Add chicken strips and refrigerate for at
least 2 hours. Combine bread crumbs, salt,
remaining black pepper, and cayenne pep-
per in another shallow bowl; stir in oil.
Remove chicken strips from marinade and
discard marinade. Drop strips, a few at a
time, into crumb mixture. Press crumbs
onto strips for even and secure coating.
Place a single layer of chicken strips,
about half, in basket. Cook at 350° for 12
minutes. Cook remaining strips when first
batch is complete.
8 servings (serving size = 2 to 3 strips)
Herb Roasted Chicken
Combine oil, rosemary, parsley, garlic, salt,
and pepper in a small bowl. Rub oil mix-
ture over the entire chicken. Place chicken
in the basket, breast side down. Cook at
350° for 1 hour, flipping halfway through
cooking. Allow chicken to rest in basket for
10 minutes before removing to carve.
4 servings (serving size = 4 ounces)
Parmesan Coated Chicken Breasts
Combine bread crumbs, cheese, and basil
in a small, shallow bowl. Add oil and stir
until thoroughly combined. Combine mus-
tard and Worcestershire sauce in a small
bowl.
Spread mustard mixture over both sides of
each chicken breast. Place chicken in bowl
with crumb mixture and press coating onto
each side of each breast for even and secure
coating.
Place chicken in basket. Cook at 350° for
21 to 25 minutes, flipping halfway through
cooking.
2 servings
11
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