...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked...

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Transcript of ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked...

Page 1: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 2: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 3: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 4: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

BROWN SUGAR-GLAZED HAM .......................................................................................................................... 7

BACON-WEAVED STUFFED TURKEY ............................................................................................................... 9

SOUTHWEST PORK TENDERLOIN .................................................................................................................. 11

CORNISH HENS .........................................................................................................................................................13

BOURBON ROTISSERIE PORK ROAST ...........................................................................................................15

PRIME RIB ROAST ....................................................................................................................................................17

ROTISSERIE ROAST BEEF .....................................................................................................................................19

ITALIAN ROULADE OF BEEF...............................................................................................................................21

ROTISSERIE CHICKEN ............................................................................................................................................22

ROSEMARY LEMON LEG OF LAMB ................................................................................................................23

ROTISSERIE MASTERY COOKING GUIDE

table of contents

Page 5: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

HASH BROWN CASSEROLE ..............................................................................................................................25

WHITE PIZZA ...........................................................................................................................................................27

CHICKEN MILANESE ............................................................................................................................................29

HONEY-ROASTED SALMON ............................................................................................................................31

CHOCOLATE COLA CAKE ..................................................................................................................................33

CHERRY PIE ...............................................................................................................................................................35

FRIED CHICKEN ......................................................................................................................................................37

DEHYDRATION CREATIONS

AMERICA’S #1 FAVORITE FRIED FOOD RECIPES REVEALED

CANDIED BACON ....................................................................................................................................................39

VEGGIE CHIPS ............................................................................................................................................................41

BEEF JERKY .................................................................................................................................................................43

DRIED ORANGE SLICES ........................................................................................................................................45

STRAWBERRY ROLL-UPS .....................................................................................................................................47

NOTE: Dehydration times may vary depending on specific food type. For example, the fruit size

and degree of ripeness will affect the amount of time required for dehydration to occur. For all

recipes, more time may be needed to complete the dehydration process, or you may want to add

additional time for a crunchier result.

TIP: Rotate the Crisper Tray, Pizza Rack, or Baking Pan mid-cycle for even cooking.

BROWN SUGAR-GLAZED HAM .......................................................................................................................... 7

BACON-WEAVED STUFFED TURKEY ............................................................................................................... 9

SOUTHWEST PORK TENDERLOIN .................................................................................................................. 11

CORNISH HENS .........................................................................................................................................................13

BOURBON ROTISSERIE PORK ROAST ...........................................................................................................15

PRIME RIB ROAST ....................................................................................................................................................17

ROTISSERIE ROAST BEEF .....................................................................................................................................19

ITALIAN ROULADE OF BEEF...............................................................................................................................21

ROTISSERIE CHICKEN ............................................................................................................................................22

ROSEMARY LEMON LEG OF LAMB ................................................................................................................23

Page 6: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 7: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

7

1¼ cup½ cup½ cup½ tsp.

3-lb boneless ham, cut in halfpineapple juicebrown sugarmustardground cloves

1. Mix the pineapple juice, brown sugar, mustard, and cloves together in a bowl to create the sauce.

2. Place the Rotisserie Spit through the center of both ham halves. Secure the Spit with the Forks.

3. Pour the sauce over the ham and refrigerate for 2 hrs.

4. Place the Spit into the Power AirFryer 360 Plus. Select the Rotisserie setting (375° F/190° C for 30 mins.). Press the Start/Pause Button to begin the cooking cycle.

5. Let the ham rest for 10 mins. before slicing.

BROWN SUGAR-GLAZEDHAM Serves 6

Page 8: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 9: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

9

11 tsp. 1 tsp.

1 ½ cups10

1. Slice the turkey breast down the middle and open it to butterfly.

2. Make a weave with the bacon on wax paper.

3. Place the butterflied turkey breast over the bacon weave. Season with the salt and ground black pepper.

4. Spoon the stuffing into the center of the turkey. Roll the turkey with the bacon.

5. Tie the ends and middle of the turkey with string.

6. Place the Rotisserie Spit through the center of the turkey. Secure the Spit with the Forks.

7. Place the Spit into the Power AirFryer 360 Plus. Select the Rotisserie setting, decrease the cooking temperature to 350° F/175° C, and increase the cooking time to 45 mins. Press the Start/Pause Button to begin the cooking cycle.

8. Use a meat thermometer to measure the internal temperature of the turkey. The turkey is done when the internal temperature reaches 160° F/70° C.

9. Serve with roasted asparagus.

turkey breast, bonelesssaltground black peppercornbread stuffing, cookedslices bacon

Serves 6

STUFFED TURKEYBACON-WEAVED

Page 10: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 11: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

11

21 tbsp.

½ tbsp. ½ tbsp. 2 tbsp.

½ tbsp. 3 tbsp. 3 tbsp.

2

Directions:

pork tenderloinspaprikacumincoriandersriracha saucesea saltbrown sugarlime juicecloves garlic, minced

1. Combine all the ingredients in a bowl.

2. Marinate the tenderloins in the refrigerator for 2 hrs.

3. Place the Rotisserie Spit through the tenderloins. Tie the tenderloins with butcher’s twine. Secure the Spit with the Forks.

4. Place the Spit into the Power AirFryer 360 Plus. Select the Rotisserie setting, increase the cooking temperature to 400° F/205° C, and increase the cooking time to 45 mins. Press the Start/Pause Button to begin the cooking cycle.

5. Use a meat thermometer to measure the internal temperature of the tenderloins. The tenderloins are done when the internal temperature reaches 155° F/70° C.

6. Let the tenderloins rest before slicing.

SOUTHWESTPORK TENDERLOINServes 4

Page 12: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 13: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

13

1 tsp.1 tsp.1 tsp.

12

saltground black peppergarlic powdersprig rosemary, choppedCornish hens

1. Mix the salt, ground black pepper, garlic powder, and rosemary together in a small bowl.

2. Rub the spices and herbs generously onto the hens.

3. Place the Rotisserie Spit through the hens. Secure the Spit with the Forks.

4. Tuck the wings and tie the wings and legs with twine to keep the hens in place.

5. Place the Spit in the Power AirFryer 360 Plus. Select the Rotisserie setting, decrease the cooking temperature to 350° F/175° C, and increase the cooking time to 40 mins. Press the Start/Pause Button to begin the cooking cycle.

6. Use a meat thermometer to measure the internal temperature of the hens. The hens are done when the internal temperature reaches 160° F/70° C.

Serves 2

HENSCORNISH

Page 14: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 15: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

15

½ cup½ cup

12 tbsp. ¼ cup½ tsp. ½ tsp.

4 lb

PORK ROASTBOURBON ROTISSERIEServes 6

honeylight brown sugarorange, zestedfresh orange juicebourbonsaltground black pepperpork loin roast

1. Combine the honey, sugar, orange zest and juice, bourbon, salt, and ground black pepper in a small bowl and mix.

2. Place the Rotisserie Spit through the pork roast. Secure the Spit with the Forks.

3. Generously brush the marinade onto the pork.

4. Place the Spit into the Power AirFryer 360 Plus. Select the Rotisserie setting, decrease the cooking temperature to 350° F/175° C, and increase the cooking time to 1 hr. Press the Start/Pause Button to begin the cooking cycle. Baste the pork with the marinade every 15 mins. while the pork is cooking.

5. Use a meat thermometer to measure the internal temperature of the pork. The pork is done when the internal temperature reaches 155° F/70° C.

6. Let the pork rest for 15 mins. before slicing.

Page 16: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 17: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

17

1 tsp. 1 tsp. 1 tsp.

1 tbsp. ½ tsp. ½ tsp.

1

garlic powderonion powdersmoked paprikadried rosemarysaltground black pepper4-lb boneless rib roast

1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the spice and herb mixture.

2. Rub the spice and herb mixture onto the roast.

3. Place the Rotisserie Spit through the roast. Secure the Spit with the Forks.

4. Place the Spit in the Power AirFryer 360 Plus. Select the Rotisserie setting, increase the cooking temperature to 400° F/205° C, and increase the cooking time to 45 mins. Press the Start/Pause Button to begin the cooking cycle.

5. Use a meat thermometer to measure the internal temperature of the roast. The roast is done when the internal temperature reaches 135° F/60° C.

PRIMERIB ROASTServes 6

Page 18: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 19: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

19

132

½ tbsp. 1 tbsp.

1 tsp. ½ tsp.

2 tbsp.

2-lb eye roundcloves garlicsprigs thymesaltonion powderground fennelground black pepperolive oil

1. Chop the thyme and garlic. Mix the thyme, garlic, salt, onion powder, ground fennel, ground black pepper, and olive oil together in a bowl to make the herb mixture.

2. Rub the roast with the herb mixture and refrigerate for 1 hr.

3. Place the Rotisserie Spit through the center of the roast. Secure the Spit with the Forks.

4. Place the Spit into the Power AirFryer 360 Plus. Select the Rotisserie setting, increase the cooking temperature to 400° F/205° C, and increase the cooking time to 40 mins. Press the Start/Pause Button to begin the cooking cycle.

5. Cook the roast to the desired doneness (use a meat thermometer to measure the internal temperature):

• Rare: 125° F/50° C• Medium rare: 135° F/60° C• Medium: 145° F/65° C• Well done: 165° F/75° C

6. Let the roast rest for 10 mins. before slicing.

ROTISSERIEROAST BEEFServes 4

Page 20: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 21: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

21

1 ¼ cup

½ lb3

1 tsp.1 tsp.

1 ½-lb flank steak, butterflied basil pestoprovolone, slicedroasted red pepperssea saltground black pepper

1. Place the steak on a cutting board and spread the pesto all over it.

2. Layer the cheese and roasted peppers on the flank.

3. Roll the steak up and tie it with string about five times from one end to the other.

4. Season the roulade with the salt and ground black pepper.

5. Place the Rotisserie Spit through the center of the roulade. Secure the Spit with the Forks.

6. Place the Spit into the Power AirFryer 360 Plus. Select the Rotisserie setting (30-min. cooking time) and increase the cooking temperature to 400° F/205° C. Press the Start/Pause Button to begin the cooking cycle.

7. Cook the roulade to the desired doneness (use a meat thermometer to measure the internal temperature):

• Rare: 125° F/50° C• Medium rare: 135° F/60° C• Medium: 145° F/65° C• Well done: 165° F/75° C

8. Let the roulade rest for 10 mins. before slicing.

ITALIANROULADE OF BEEFServes 6

Page 22: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

22

11 tsp.1 tsp.1 tsp.1 tsp.

4-lb whole chickengranulated garlicgranulated onionsea saltground black pepperpaprika

Serves 4

CHICKENROTISSERIE

1. Tie the chicken legs together, tie the breast area with a second string, and wrap a third string around the drumsticks.

2. Push the Rotisserie Spit through the opening in the chicken. Secure the Spit with the Forks.

3. Place the Spit into the Power AirFryer 360 Plus. Select the Rotisserie setting, decrease the cooking temperature to 350° F/175° C, and increase the cooking time to 45 mins. Press the Start/Pause Button to begin the cooking cycle.

4. Let the chicken rest for 10–15 mins. before serving.

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2 tbsp. 2 tbsp.

1 tsp. 1 tsp.

¼ cup1

1. Combine the lemon juice, olive oil, salt, pepper, and rosemary in a small bowl.

2. Place the Rotisserie Spit through the lamb. Use twine to secure the meat. Use the Forks to secure the Spit.

3. Generously brush the lamb with the marinade.

4. Place the Spit in the Power AirFryer 360 Plus. Select the Rotisserie setting, increase the cooking temperature to 400° F/205° C, and increase the cooking time to 45 mins. Press the Start/Pause Button to begin the cooking cycle.

5. Use a meat thermometer to measure the internal temperature of the lamb. The lamb is done when the internal temperature reaches 145° F/63° C.

lemon juiceolive oilsaltground black pepperfresh rosemary, chopped4-lb boneless leg of lamb

Ingredients:

Directions:

23

ROSEMARY LEMONLEG OF LAMB

Serves 6

Page 24: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 25: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

25

Directions:

1 lb 3 tbsp. ¾ cup

2 tbsp. 1 ½ cups

2 tbsp.½ tsp. ½ tsp. ¼ tsp.

frozen hash browns, thawed & excess moisture removedbutter, meltedsour creammayonnaiseshredded cheddar cheese, plus more for toppingshredded Parmesan cheesesaltgarlic powderground black pepper

1. Combine all the ingredients in a bowl.

2. Pour the mixture into a greased casserole dish.

3. Sprinkle some additional cheddar over the top of the mixture.

4. Place a Pizza Rack on the third shelf from the top of the Power AirFryer 360 Plus.

5. Place the dish on the Rack. Select the Bake setting, increase the cooking temperature to 350° F/175° C, and decrease the cooking time to 20 mins. Press the Start/Pause Button to begin the cooking cycle. Cook until golden brown.

HASH BROWNCASSEROLEServes 8

Page 26: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 27: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

27

1 2

½ tsp. 9

¼ cup2 tbsp.

Serves 1

1. Roll the pizza dough onto a Crisper Tray.

2. Place the Tray on the second shelf from the top of the Power AirFryer 360 Plus. Select the Pizza setting (375° F/190°C) and decrease the cooking time to 10 mins. Press the Start/Pause Button to begin the cooking cycle. Flip the dough after 5 mins.

3. Remove the crust from the Unit.

4. Top the crust with the ricotta, mozzarella, garlic, and red pepper flakes.

5. Return the crust to the Unit. Use the Program Selection Knob to select the Pizza setting (375° F/190° C) and decrease the cooking time to 5 mins. Press the Start/Pause Button to begin the cooking cycle.

6. Let the pizza cool for 5 mins. before cutting.

thin-crust pizza doughcloves garlic, sliced thinlyred pepper flakesslices fresh mozzarellaricotta cheeseextra virgin olive oil

PIZZAWHITE

Page 28: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 29: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

29

2 cups¼ cup

½ tsp. 24

1 tsp.

2 tbsp. 3 cups

1

Directions:

panko breadcrumbsgrated Parmesan cheesegarlic powdereggs, beatenchicken cutletssalt & ground black pepper, to taste

SALADwhite wine vinegarjuice of ½ lemonextra virgin olive oilarugulabeefsteak tomato, dicedsalt & ground black pepper, to tasteshaved Parmesan cheese, for garnish

1. Combine the panko breadcrumbs, Parmesan, and garlic in a bowl.

2. Generously season the chicken cutlets with the salt and ground black pepper.

3. Dip the cutlets into the egg.

4. Coat the cutlets with the panko mixture.

5. Evenly divide the cutlets between the Crisper Tray and the Pizza Rack.

6. Place the Crisper Tray on the third shelf from the top of the Power AirFryer 360 Plus and place the Pizza Rack on the second shelf from the top of the Unit. Select the Airfry setting (400° F/205° C) and decrease the cooking time to 15 mins. Press the Start/Pause Button to begin the cooking cycle.

7. While the chicken cooks, whisk the vinegar, lemon juice, olive oil, and a pinch of salt and ground black pepper together in a bowl to make a dressing.

8. Add the arugula to the bowl and coat with the dressing.

9. Top the chicken with the diced tomatoes and the arugula salad.

10. Garnish with the shaved Parmesan cheese.

CHICKENMILANESEServes 2

Page 30: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 31: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

31

2 ¾ cup1/3 cup

2 tbsp. ¼ cup

2 tbsp. 2 tbsp.

2 tsp. 21

Directions:

4-oz salmon filletshoneysweet soy saucelight brown sugarorange juicelemon juicered wine vinegarolive oilcloves garlic, mincedscallion, chopped finelysalt & ground black pepper, to taste

1. Combine all the ingredients except the salmon, salt, and ground black pepper in a saucepan over low heat.

2. Bring to a boil and then lower to a simmer.

3. Reduce for 15 mins., stirring often.

4. Rub each salmon filet with olive oil and season with the salt and ground black pepper.

5. Place the salmon on a Crisper Tray.

6. Place the Tray on the second shelf from the top of the Power AirFryer 360 Plus. Select the Bake setting, increase the cooking temperature to 350° F/175° C, and decrease the cooking time to 10 mins. Press the Start/Pause Button to begin the cooking cycle.

7. Once the cooking cycle has finished, brush the salmon with the sauce.

8. Return the salmon to the Unit. Use the Program Selection Knob to select the Bake setting, increase the cooking temperature to 330° F/165° C, and decrease the cooking time to 10 mins. Press the Start/Pause Button to begin the cooking cycle.

9. Serve with the sauce and chopped scallions.

HONEY-ROASTEDSALMONServes 2

Page 32: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 33: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

33

¼ cup4 tbsp.

1¼ cup½ tsp.

2 tbsp. 1 cup1 cup

½ tsp. ½ tsp. 12 oz

1

1 tbsp.1 cup

2 tbsp.½ tsp.1/3 cup

Directions:

CAKEvegetable oilbutter, meltedeggmilkvanilla extractcocoa powderfloursugarsaltbaking powdercola, reduced by half

FROSTINGstick unsalted butter, room temperaturecocoa powderconfectioner’s sugarheavy creamvanilla extractpecans, chopped roughly, for garnish

1. Combine the oil, butter, egg, milk, and vanilla extract in a bowl and mix to make the egg mixture.

2. Combine the cocoa powder, flour, sugar, salt, and baking powder in a separate bowl and mix to make the dry mixture.

3. Add half of the dry mixture to the egg mixture.

4. Add the reduced soda to the egg mixture and mix to combine.

5. Add the remaining dry mixture to the egg mixture and mix to combine.

6. Place the batter in a greased 8-in. cake pan.

7. Place a Pizza Rack on the third shelf from the top of the Power AirFryer 360 Plus.

8. Place cake pan on the Rack. Select the Bake setting (30-min. cooking time), increase the cooking temperature to 350° F/175° C. Press the Start/Pause Button to begin the cooking cycle.

9. While the cake cooks, combine all the frosting ingredients and whip until smooth.

10. Spread the frosting over the cooled cake.

11. Sprinkle the pecans over the cake.

CHOCOLATECOLA CAKEServes 6

Page 34: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 35: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

35

22 1

store-bought pie crusts15-oz cans cherry pie fillingegg, beaten for egg washraw sugar, for garnish

1. Place a layer of the pie dough into a lightly greased 8-in. pie pan.

2. Trim the dough, leaving 1 in. over the side of the pan.

3. Fold the excess dough inward to create a thick crust.

4. Create a scalloped edge using your thumbs and pointer finger.

5. Refrigerate the dough for 15 mins.

6. Fill the shell with the cherry filling. You may have some left over.

7. Cut the remaining pie crust into strips. Create a lattice over the filling.

8. Brush the lattice with the egg wash and sprinkle with the sugar.

9. Place a Pizza Rack in the Power AirFryer 360 Plus.

10. Place the pan on the Rack. Select the Bake setting, increase the cooking temperature to 350° F/175° C, and increase the cooking time to 45 mins. Press the Start/Pause Button to begin the cooking cycle.

CHERRYPIEServes 6

Page 36: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 37: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

5 45

3 cups2 tsp. 1 tsp.

1 tbsp. 1 tbsp. 1 tbsp. 6 cups

chicken legschicken thighschicken wingsbuttermilksaltground black pepperonion powdergarlic powderpaprikacorn flakes, crushed

1. Marinate the chicken in the buttermilk for at least 30 mins. in the refrigerator (preferably overnight).

2. Mix the salt, ground black pepper, onion powder, garlic powder, paprika, and corn flakes together in a bowl.

3. Roll the chicken in the corn flakes and spice mixture to coat well.

4. Evenly divide the chicken between the Crisper Tray and the Pizza Rack.

5. Place Place the Tray on the second shelf from the top of the Power AirFryer 360 Plus and the Rack on the third shelf from the top of the Unit. Select the Bake setting (30-min. cooking time) and increase the cooking temperature to 350° F/175° C. Press the Start/Pause Button to begin the cooking cycle. After 10 mins., rotate the Racks.

6. Use a meat thermometer to measure the temperature of the chicken. The chicken is done when the internal temperature reaches 165° F/75° C. Additional cooking time might be required to reach this temperature.

Ingredients:

37

Directions:

FRIEDCHICKENServes 6

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Ingredients:

Directions:

39

1 lb¼ cup¼ tsp.

2 tbsp.

1. Evenly divide the bacon strips onto between the Crisper Tray and Pizza Rack and trim as needed.

2. Sprinkle the brown sugar and cayenne pepper over the bacon and rub into the meat.

3. Brush the bacon with the maple syrup.

4. Place the Tray on the second shelf from the top of the Power AirFryer 360 Plus and place the Rack on the third shelf from the top of the Unit. Select the Dehydrate setting, increase the cooking temperature to 130° F/55° C, and increase the cooking time to 12 hrs. Press the Start/Pause Button to begin the cooking cycle.

5. When the cooking cycle is complete, flip the bacon.

6. Select the Dehydrate setting, increase the cooking temperature to 130° F/55° C, and increase the cooking time to 12 hrs. Press the Start/Pause Button to begin the cooking cycle.

7. Serve on a Charcuturie board.

thick bacondark brown sugarground cayenne peppermaple syrup

Serves 4

BACONCANDIED

Page 40: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
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Ingredients:

Directions:

41

1. Combine all the ingredients in a pan.

2. Marinate the top round in the refrigerator for at least 1 hr. (preferably overnight).

3. Remove the meat from the marinade and pat it dry. Evenly divide the meat between the Crisper Tray and Pizza Rack.

4. Place the Tray on the second shelf from the top of the the Power AirFryer 360 Plus and place the Rack on the third shelf from the top of the Unit. Select the Dehydrate setting (6-hr. cooking time) and increase the cooking temperature to 160° F/70° C. Press the Start/Pause Button to begin the cooking cycle.

top round, sliced thinlysweet soy sauceketchupground black peppersaltgarlic powdersriracha

2 lb 4 tbsp.5 tbsp.½ tsp. ½ tsp. ½ tsp. 1 dash

JERKYBEEF

Serves 8

Page 42: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 43: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

43

medium oranges, sliced4

1. Evenly divide the orange slices in a single layer between the Crisper Tray and Pizza Rack.

2. Place the Tray on the second shelf from the top of the Power AirFryer 360 Plus and place the Rack on the third shelf from the top of the Unit. Select the Dehydrate setting, increase the cooking temperature to 125° F/50° C, and increase the cooking time to 10 hrs. Press the Start/Pause Button to begin the cooking cycle.

SLICESDRIED ORANGE

Serves 10

Page 44: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 45: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

Ingredients:

Directions:

45

1 lb strawberries, destemmed & sliced thinly

Serves 4

1. Line the Crisper Tray and Pizza Rack with parchment paper and spray the Tray and Rack with vegetable oil.

2. Combine all the ingredients and in a blender and blend until a smooth purée forms.

3. Evenly divide the purée between the Tray and Rack, spreading the purée into a thin layer over the parchment paper.

4. Place the Tray on the second shelf from the top of the Power AirFryer 360 Plus and place the Rack on the third shelf from the top of the Unit. Select the Dehydrate setting, increase the cooking temperature to 170° F/75° C, and increase the cooking time to 10 hrs. Press the Start/Pause Button to begin the cooking cycle.

5. Once the cooking cycle has finished, remove the Tray and Rack.

6. Cut the parchment paper into 2 in.-thick strips using scissors, roll up the strips, and tie them with twine.

ROLL-UPSSTRAWBERRY

Page 46: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 47: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the
Page 48: ...ground black pepper 4-lb boneless rib roast 1. Combine the garlic powder, onion powder, smoked paprika, dried rosemary, salt, and ground black pepper in a small bowl to make the

PAF360P_RECIPE_TP_ENG_V1_181102_WEB

©2018 Tristar Products, Inc. All rights reserved.Distributed by: Tristar Products, Inc. Fairfield, NJ 07004


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