Crux 5.3QT Manuale di istruzioni - Pagina 11
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Air Convection Frying Chart (Includes Preset Food Menu Items)
WARNING! Times are estimated and based on average sizes and weights.
ALWAYS USE A MEAT THERMOMETER TO ENSURE THAT MEAT, POULTRY AND FISH ARE
COOKED THOROUGHLY BEFORE SERVING.
NOTE: Air frying smaller batches will result in shorter cooking times and higher food quality.
Adjust air frying temperatures and times as necessary to suit your taste.
NOTE: Unless food is pre-packaged and pre-oiled, for browned and crispy results, all foods
should be lightly oiled before air frying.
FOOD
Root Vegetables,
3 - 4 cups fresh (roasted)
Asparagus,
3 - 4 cups, fresh thin stems
Green Beans, Sugar Snap Peas,
3 - 4 cups fresh
Broccoli, 3 - 4 cups fresh
(roasted)
Brussels Sprouts,
halved, 3 - 4 cups fresh
Butternut Squash,seeded,
1/2-in. chunks, 3 - 4 cups fresh
Fennel, fresh, chopped,
3 - 4 cups fresh
Fried Sweet Potato Fries
(fresh, hand cut, 1/8 to 1/4-in.
thick)
French Fries, Idaho Potatoes, 2-3
(fresh, hand cut, 1/4 to 1/3-in.
thick)
(frozen, 1/4 to 1/3-in. thick)
SO-315576_14720_CRUX_5.3 qt digital air conv. fryer_Macys_IM_R10.indd 20-21
TEMP
AIR FRY TIME
ACTION
370°F
15 - 20 min
toss with oil, shake 3x
370°F
7 - 9 min
spray with oil, shake 2x
370°F
7 - 9 min
spray with oil, shake 1x
370°F
5 - 7 min
spray with oil, shake 3x
370°F
8 - 10 min
spray with oil, shake 2x
370°F
15 min
spray with oil, shake 3x
370°F
7 - 9 min
spray with oil, shake 2x
400°F
13 - 15 min
spray with oil, shake 3x
400°F
12 min
spray with oil, shake 3x
400°F
12 min
spray with oil, shake 3x
20
Meat, Roast, Chops
360°F
Ribeye Steaks, (2) 1.25 lb.,
1-1/2-in. thick, room temp.
medium rare
400°F
medium
400°F
well done
400°F
Hamburgers, 1/3 lb. (up to 4),
350°F
rare - well
Chicken Wings, 2-3 lb.
360°F
(fresh/thawed)
Chicken Tenders/Fingers,
360°F
boneless
Chicken Pieces, bone in
360°F
Fish Filet (fresh, thawed,
400°F
battered)
Shrimp (thawed, battered), 1- 2 lb.
320°F
PLEASE NOTE:
The USDA recommends that meats such as beef and lamb, etc. should be cooked to an
internal temperature of 145°F/63°C. Pork should be cooked to an internal temperature of
160°F/71°C and poultry products should be cooked to an internal temperature of 170°F/77°C
- 180°F/82°C to be sure any harmful bacteria has been killed. When reheating meat/poultry
products, they should also be cooked to an internal temperature of 165°F/74°C.
rub or spray with oil,
25 min
add seasoning, turn over
test for doneness
rub or spray with oil,
add seasoning, turn over
Preheat + 6 min
test for doneness, rest
Preheat + 10 min
15 minutes - check at 12
Preheat + 14 min
minutes, rest 15 minutes
spray with oil, add
Preheat
seasoning, turn over test
+ 3 – 6 min
for doneness
spray with oil, shake 2x
20 min
test for doneness
18 - 20 min
spray with oil, shake 1x
spray with oil, turn over
20 - 30 min
test for doneness
spray with oil, turn over
10 min
test for doneness
spray with oil, turn over,
8 min
shake
21
2018-07-18 3:53 PM