Cook's Companion CC7115 User manual

LIMITED ONE YEAR WARRANTY
Model CC7115
This warranty covers all defects in workmanship or materials in the mechanical
and electrical parts, arising under normal usage and care; in this product for a
period of 12 months from the date of purchase provided you are able to present
a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item,
date purchased, and cost of item. A gift receipt with date of purchase and item
is also an acceptable proof-of-purchase. Product is intended for household use
only. Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During the ap-
plicable warranty period within normal household use, we will repair or replace,
at our discretion, any mechanical or electrical part which proves defective, or
replace unit with a comparable model.
To obtain service under the terms of this warranty, call our customer care depart-
ment at 949-542-3095 (Monday–Friday 9:00 am–4:30 pm PST), or send an email to
[email protected].
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN
THE UNITED STATES AND DOES NOT COVER:
•Damages from improper installation.
•Defects other than manufacturing defects.
•Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
•Damage from service by any person or entity other than an autho-
rized dealer or service center.
•This warranty gives you special legal rights and you may also have
other rights to which you are entitled which may vary from state
to state.
Manufacturer does not assume responsibility for loss or damage for return ship-
ment. We recommend that you keep your original packaging should you require
repair service. Before returning product please contact our customer care de-
partment for return authorization. When returning product for repair please
include your full name, return address, and daytime phone number. Also include
a brief description of the problem you are experiencing and a copy of your sales
receipt or other proof-of-purchase in order to validate warranty status.
AIR FRYER
Model CC7115

■2 39 ■
Introduction
The AIR FRYER makes cooking quick, convenient and most importantly—
healthy. By using rapid hot air convection cooking techologies, the AIR
FRYER evenly circulates hot air to cook fresh or frozen foods, giving them
the same crunchy bite and moist interiors produced by conventional deep
fryers. And food is never submerged in cooking oils or fats while cooking.
The AIR FRYER can bake, broil and steam a wide variety of foods, such as
meats, vegetables, pizzas and even cakes. Get started with the great recipes
that follow—and enjoy!
General description (Fig.1)
1. Basket 5. Heating-up light 9. Air inlet
2. Pan 6. Power-on light 10. Air outlets
3. Basket handle 7. Timer/Power-on knob 11. Power cord
4. Basket release button 8. Temperature control knob
(175–400°F)
Automatic Switch-off
The appliance has a built-in timer. It will automatically shut off the appliance
when it has counted to zero. You can manually switch off the appliance by
turning the timer knob counter-clockwise to zero.
Before First Use
1. Remove all packaging materials, stickers and labels.
2. Clean the basket and pan with hot water, dishwashing liquid, and a
non-abrasive sponge.
3. Wipe the inside and outside of the appliance with a cloth. There is
no need to ll the pan with oil or frying fat since the appliance works
using hot air.
Settings
This table will help you select the basic settings for your ingredients, and
what to do during the cooking time. NOTE: Settings are indications only.
Since ingredients differ in origin, size, shape and brand, we cannot guar-
antee the best setting for your ingredients.
Suggested
Amount
Temp.
(°F)
Time
(minutes)
Additional
Information
Potatoes & Fries
Thin frozen fries 1–2 cups 400 10 Spritz with oil
Shake 2 times
Thick frozen fries 1–2 cups 400 12 Spritz with oil
Shake 2 times
Homemade fries 1 cup 400 14 Spritz with oil
Shake 2 times
Potato wedges 1–3 cups 360 18–22 Add ½ tbsp. oil
Shake
Homemade
potato cubes
1–3 cups 360 12–18 Add ½ tbsp. oil
Shake
Risotto 1 cup 360 15–18 Shake
Potatoes gratin 2 cups 400 15–18 Shake
Meat & Poultry
Steak 2 cuts, each
4–6 ounces
360 8–12 Turn once
Pork Chops 2 chops, each
4–6 ounces
350 14–18 Turn once
Hamburger 2 patties, each
4 ounces
360 7–14 Turn once
Chicken wings, fresh 8 wings 400 25 Shake 2 times
Chicken tenders, fresh 4 pieces 380 10 Spritz with oil
Turn once
Frozen chicken
nuggets
1–2 cups 400 12 Shake 2 times
Snacks
Spring rolls, frozen 4 rolls 400 8–10 Spritz with oil
Turn once
Frozen sh ngers 8 pieces 400 10–12 Shake 2 times
Baked Goods
Cake 1 cup 320 20–25 Use baking tin
Quiche 1½ cups 350 20–22 Use baking tin
Mufns 1 cup 400 15–18 Use baking tin
Sweet snacks 1½ cups 320 20 Use baking tin

■38 3 ■
Glazed Air-Fried Donuts
Serves 2–4
1 can (8 ounces) refrigerated croissant dinner rolls
1 can (16 ounces) vanilla frosting
non-stick spray
1. Slice croissant dough into 1-inch rounds.
2. Tear hole in center to make a donut shape.
3. Place 5 donuts in the basket, do not overcrowd, and spritz with non-
stick spray.
4. Put the basket and pan into the AIR FRYER.
5. Set temperature to 400 and set the timer to 5 minutes.
6. After 2 minutes, ip donuts over and cook for the remaining time.
7. Microwave ½ cup of frosting in a microwave-safe dish for 30 seconds.
8. Once cooking is complete, remove and place on paper plate. Repeat
with remaining rolls.
9. Drizzle donuts with frosting.
Using the Appliance
1. Place the appliance on a stable, horizontal and even surface.
2. Remove the pan with the basket in it from the AIR FRYER.
3. Place the ingredients in the basket. NOTE: Do not overll the basket
(for amounts, see “Settings” chart on the inside back cover), as it may
affect the quality of the food.
4. Slide the pan back into the AIR FRYER. Never use the pan without
the basket in it.
Separate the pan (g. 2)
and the basket (g. 3)
by pressing the Basket
Release Button (g. 4)
at the top of the basket
handle. Whenever remov-
ing the pan from the AIR
FRYER, ALWAYS place
the pan on a counter or
trivet because the contents
will be very hot.
2
3
4

■4 37 ■
5. Turn the temperature control knob to the proper temperature (g.5).
See “Settings” chart on the inside back cover.
6. Determine the required preparation time for the ingredient. See
“Settings” chart on the inside back cover.
7. To switch on the appliance, turn the timer knob to the required
preparation time (g.6). Add 3 minutes to preparation time if the
appliance is cold. NOTE: If you want, you can also preheat the
appliance without any ingredients inside. Turn the timer knob for more
than 3 minutes and wait until the RED heating-up light goes out (after
about 3 minutes). Then ll the basket and turn the timer knob to the
required preparation time.
a. The GREEN power-on light and the RED heating-up light go on.
b. The timer starts counting down the set preparation time.
c. During the cooking cycle, the RED heating-up light will turn off
from time to time. This indicates that the temperature has been
reached.
d. Excess liquid from the ingredients is collected in the bottom of
the pan.
CAUTION: Do not touch the pan during and for 30 minutes after use,
because it gets very hot. Hold the pan ONLY by the handle.
8. Some ingredients require shaking halfway during the preparation time
(see “Settings” chart on the inside back cover). At the halfway point,
pull the pan out of the appliance by the handle and shake it (g.7).
Then slide the pan back into the AIR FRYER. CAUTION: Do not
press the Basket Release Button on the handle while shaking
(g.8).
5 6 7 8
White Chocolate Raspberry
Cheesecake Rolls
Serves 10
10 eggroll wrappers
2½ cups cheesecake lling
¼ cup white chocolate chips
1 pint fresh raspberries
non-stick spray
powdered sugar for dusting
1. On a cutting board, place the eggroll wrapper with a corner pointing
toward you.
2. Place ¼ cup cheesecake lling in the center of the wrapper,
3. Sprinkle with white chocolate chips and 4 or 5 raspberries.
4. Fold the point of the wrapper facing you over the cheesecake lling,
and fold the two sides into the center.
5. Moisten the remaining point; fold over and roll tightly.
6. Repeat with the remaining eggroll wrappers.
7. Place 5 rolls in the basket, do not overcrowd, and spritz with non-stick
spray. Put the basket and pan into the appliance
8. Set the temperature to 400 and set the timer for 7 minutes.
9. After 7 minutes, ip cheesecake rolls over and cook for an additional
2 minutes.
10. Once cooking is complete, remove. Repeat with remaining rolls.
11. Serve dusted with powdered sugar.

■36 5 ■
Chocolate Cake
Serves 2–4
1½ cups all-purpose our
¾ cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
¼ cup vegetable oil
1 cup water
1 tablespoon white vinegar
1. Mix all the ingredients together with a hand mixer on low.
2. Spray an oven-safe dish* with non-stick spray.
3. Place the dish into the basket, then put the basket and pan into the
AIR FRYER.
4. Set temperature to 330 and the timer for 30 minutes.
5. After 30 minutes, open and check cake with a toothpick inserted in the
center. Batter should not be sticking to the toothpick. If not done, bake
5 minutes longer.
6. Serve warm with whipped cream.
* Accessory items are sold separately and are not included.
a. If there is liquid in the pan, remove the basket from the pan
before shaking. To do this, pull the pan out of the appliance.
NOTE: Use caution, as steam may be present. Place it on
a heat-proof surface. Press the basket release button before
shaking the basket (g.9). Return the basket to the pan, and
slide the pan back into the AIR FRYER.
9. When you hear the timer bell, the set preparation time has elapsed.
Pull the pan out of the appliance and place it on a heat-proof surface.
NOTE: You can also switch off the appliance manually by turning the
temperature control knob to 0.
10. Check to make sure the ingredients are ready. If the ingredients are
not fully cooked, simply slide the pan back into the appliance and set
the timer for a few extra minutes.
11. To remove ingredients, press the basket release button and lift the
basket out of the pan (g.10). The pan and the ingredients are hot
after hot air frying. Depending on the moisture content of the
ingredients in the fryer, steam may escape from the pan.
12. Empty the basket into a bowl or onto a plate (g.11). To remove large
or fragile ingredients, lift the ingredients out of the basket using tongs.
13. When a batch of ingredients is ready, the AIR FRYER is instantly
ready for preparing another batch, since it is already pre-heated.
9 10 11

■6 35 ■
Important Safeguards
• The appliance needs approximately 30 minutes to cool down before
safely handling or cleaning.
• Check that the voltage indicated on the appliance ts the voltage for
your outlet.
• Do not use the appliance if there is any damage to the plug, cord or
other parts.
• Do not use any unauthorized person to replace or x a damaged main
cord.
• Keep the appliance and its cords out of the reach of children.
• Keep the all cords away from hot surfaces.
• Do not connect appliance to an external timer switch.
• Do not place the appliance on or near combustible materials, such as a
tablecloth or curtain.
• Do not place the appliance against a wall or against another appliance.
Leave at least 5 inches of free space on the back and sides and 5
inches of free space above the appliance.
• Do not place anything on top of the appliance.
• Do not use the appliance for any purpose other than described in this
manual.
• Do not let the appliance operate unattended.
• During hot air frying, hot steam is released through the air outlets. Keep
your hands and face at a safe distance from the steam and from the air
outlets. Also be careful of hot steam and air when you remove the pan
from the appliance.
• Any accessible surfaces may become hot during use.
• Immediately unplug the appliance if you see dark smoke coming out of
the appliance. Wait for the smoke emission to stop before you remove
the pan from the appliance.
• Do not immerse the housing in water or rinse under the tap due to the
electrical and heating components.
• Do not let any liquid enter the appliance (aside from cooking liquids
added to the pan) to prevent electric shock or short-circuiting.
• Keep all ingredients in the basket to prevent contact from heating
elements.
• Do not cover the air inlets and air outlets when the appliance is working.
• Filling the pan with oil may cause a re hazard.
• Do not touch the inside of the appliance while it is operating.
• This appliance is designed for household use only.
• Always unplug the appliance when not in use.
Chocolate Marshmallow Bread Pudding
Serves 2–4
2½ cups heavy cream
¾ cup sugar
4 large eggs
½ teaspoon kosher salt
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
5 croissants, cut into 1 inch cubes
non-stick spray
¼ cup chocolate chips
½ cup mini marshmallows
1. With a blender, combine the cream, sugar, eggs, salt, lemon juice and
vanilla extract. Puree until smooth.
2. Place the croissant cubes in the basket. Set the temperature for 400
degrees and the timer for 5 minutes to toast them.
3. Place the toasted cubes in the custard mixture and allow to soak.
4. Spray an oven-safe dish* with non-stick spray; add the custard mixture
with the chocolate chips and marshmallows mixed in.
5. Place the dish into the basket, then put the basket and pan into the
AIR FRYER.
6. Set temperature to 340 degrees and the timer for 25 minutes.
7. When cook time is complete, serve warm with whipped cream.
* Accessory items are sold separately and are not included.

■34 7 ■
Corn Bread
Serves 2–4
½ cup yellow cornmeal
½ cup all-purpose our
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup whole milk
¼ cup vegetable oil
2 eggs
½ cup fresh or frozen corn kernels
½ cup fresh jalapeño (optional), sliced thin and seeds removed
1. Whisk all dry ingredients together in a mixing bowl. Lightly beat wet
ingredients together, then pour over the dry mix and whisk until smooth.
2. Lightly coat an oven-safe dish* with non-stick spray; pour in corn bread
mixture.
3. Place the dish into the basket, then put the basket and pan into the
AIR FRYER.
4. Set temperature to 350 degrees and set timer for 25 minutes.
5. When timer goes off, check for doneness with a toothpick. When
inserted off center it should come out clean. If not done, bake 5 minutes
longer.
6. When cooking is complete, invert onto a plate, then invert onto
another plate to have rounded top facing up.
* Accessory items are sold separately and are not included.
Cooking Advice
• Smaller ingredients usually require a slightly shorter cooking time than
larger ingredients.
• Shaking smaller ingredients halfway during the preparation time
optimizes the end result and can help prevent unevenly fried ingredients.
• A small amount of oil (3–4 tbsp.) can be added to the pan for achieving
a crispy texture. Never overll, as this will damage the AIR FRYER. Use
caution when removing the pan from the unit, as ingredients and oil will
be very hot.
• A small amount of water (3–4 tbsp.) can be added to the pan for
steaming food. Never overll, as this will damage the AIR FRYER. Use
caution when removing the pan from the unit, as ingredients—and
any remaining steam or water—will be very hot.
• Because the Rapid Air technology reheats the air inside the appliance
instantly, pulling the pan out of the appliance briey during hot air frying
barely disturbs the process.
• Frozen foods, such as fries, chicken nuggets and sh sticks can be
prepared by following the “Settings” chart on the inside back cover.
• Snacks that can be prepared in an oven can also be prepared in the
AIR FRYER.
• Place a glass, silicone or metal oven-safe dish in the AIR FRYER basket
when baking a cake or quiche, or frying fragile or lled ingredients.
• For a crispy texture, spritz vegetable, olive or non-stick oil over
ingredients in the basket. Process in the AIR FRYER within a few
minutes after adding the oil.
• You can also use the AIR FRYER to reheat ingredients by setting the
temperature to 300°F for up to 10 minutes.

■8 33 ■
Cleaning
1. Clean the appliance after every use. Do not clean the pan, basket
and the inside of the appliance with any metal kitchen utensils or
abrasive cleaning materials, as this may damage the non-stick
coating of them.
2. Remove the main plug from the wall socket and let the appliance cool
down for at least 30 minutes. NOTE: Remove the pan to let the AIR
FRYER cool down more quickly.
3. Wipe the outside of the appliance with a moist cloth.
4. Clean the pan and basket with hot water, some liquid detergent and
a non-abrasive sponge. You can remove any remaining food residue
with degreasing liquid.
5. If any food particles are stuck to the basket or the bottom of the pan,
ll the pan with hot water with some liquid detergent. Put the basket in
the pan and allow them to soak for about 10 minutes.
6. Clean the inside of the appliance with hot water and a non-abrasive
sponge.
7. Clean the heating element with a cleaning brush to remove any food
residue.
Storage
1. Unplug the cord.
2. Make sure all parts are clean and dry.
Asian Style Baby Back Ribs
Serves 2
1 slab baby back ribs
1 teaspoon ginger, grated
1 scallion, minced
½ tablespoon cilantro, chopped
1 small jalapeño, seeded and chopped
1 garlic clove, minced
1 cup orange juice
2 tablespoons sesame oil
1. Place all ingredients in a jumbo zip plastic bag and marinate over-
night.
2. Stand the ribs vertically in the fry basket, reserving the marinade.
3. Put the basket and pan into the AIR FRYER.
4. Set temperature to 350 and the timer for 35 minutes.
5. While the ribs are cooking, place the marinade in a sauce pan. Cook
over medium high until reduced by half, approximately ve minutes.
6. When cook time is complete, brush the ribs with the marinade.
7. Place ribs back in the basket and cook for another 30 minutes.
8. Cut ribs apart and serve with marinade on the side for dipping.

■32 9 ■
Banging Shrimp
Serves 4
½ cup milk
1 large egg, beaten
2 tablespoons cornstarch
2 tablespoons all-purpose our
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon sugar
½ teaspoon Sriracha
½ cup panko crumbs
1 pound jumbo shrimp, peeled and deveined
non-stick spray
Dipping Sauce
¼ cup mayonnaise
1 tablespoon ketchup
1 teaspoon sriracha
1. In a shallow glass baking dish, mix together all ingredients except
panko crumbs. Place panko bread crumbs in another shallow glass
baking dish.
2. Dip each shrimp in batter then dip into panko to coat.
3. Place six shrimp in the basket and spritz with oil, then put the basket
and pan into the AIR FRYER.
4. Set temperature to 400 degrees and timer for 10 minutes.
5. Shake basket halfway through.
6. Once cooking is complete, remove. Repeat with remaining shrimp.
7. Mix the ingredients for the sauce in a large bowl.
8. Toss the cooked shrimp with the sauce and serve shrimp on a platter
of shredded lettuce.
Air Fryer
Recipes

■10 31 ■
Asparagus Frittata
Serves 1
2 large eggs
1 tablespoon fresh grated Parmesan cheese
2 tablespoons milk
pinch of salt and pepper
non-stick spray
5 asparagus tips steamed
1. Whisk eggs, cheese, milk, salt and pepper in a bowl to blend well.
2. Spritz an oven-safe dish* with oil.
3. Place the dish in the AIR FRYER basket.
4. Pour the egg mixture into the dish; place the asparagus in the
egg mixture.
5. Place the dish into the basket, then put the basket and pan into the
AIR FRYER.
6. Set temperature to 400 degrees and set timer for 5 minutes.
* Accessory items are sold separately and are not included.
Cod Fingers
Serves 4
1 cup instant our
1 teaspoon seafood seasoning
2 large eggs
2 tablespoons milk
1 cup all-purpose our
1 cup yellow cornmeal
1 teaspoon salt
1 pound cod, cut into 2 inch strips
non-stick spray
1. Place instant our and seafood seasoning in a large zip bag.
2. In a shallow glass baking dish, beat egg and milk together.
3. In another dish combine our, cornmeal and salt.
4. Shake the cod in the bag with our and seasoning mix.
5. Dip each piece of cod in egg mixture then press into cornmeal
mixture, coat well.
6. Place two cod ngers in the basket and spritz with oil.
7. Put the basket and pan into the AIR FRYER.
8. Set temperature to 400 degrees, set the timer to 10 minutes.
9. Once cooking is complete, remove. Repeat with remaining sh.
10. Serve warm with lemon and tartar sauce.

■30 11 ■
Crab Rangoons
Serves 4–6
4 ounces cream cheese
12 fresh chives, nely chopped
½ teaspoon soy sauce
½ teaspoon hot sauce
8 ounces crab meat
1 package wonton skins
non-stick spray
Dipping Sauce
¼ cup raspberry preserves
1 tablespoon sweet chili sauce
1 teaspoon soy sauce
1. Place the cream cheese in the bowl of a food processor. Add the
chives, soy sauce and hot sauce and puree.
2. Add the crabmeat and fold in gently by hand.
3. Place one teaspoon of crab mixture in the center of each wonton skin.
4. Moisten the edges with water and fold the wonton in half to form a
triangle. Press edges to seal.
5. Repeat with remaining crab mix and wonton wrappers.
6. Place 6 crab Rangoons in the basket and spritz with oil.
7. Put the basket and pan into the AIR FRYER.
8. Set temperature to 400 degrees, set timer to 8 minutes.
9. Once cooking is complete, remove. Rangoons should be golden
brown—if not, cook an additional 2 minutes. Repeat with remaining
Rangoons.
10. Make the dipping sauce by combining the raspberry preserves with
the sweet chili sauce and soy sauce.
Bacon Wrapped Dates with Blue Cheese
Serves 4–6
10 pitted dates, preferably Medjool
¼ lb. blue cheese, cut into 10 pieces
4 whole strips of bacon, cut into 3 equal pieces
toothpicks
1 teaspoon Cajun seasoning
1. Stuff each date with blue cheese.
2. Wrap each date with a piece of bacon and secure with toothpick.
3. Place the dates in the basket and then put the basket and pan into
the AIR FRYER.
4. Set temperature to 400 degrees and set timer for 5 minutes.
5. After 5 minutes, turn the dates and cook another 3 minutes
6. Once cooking is complete, remove dates from basket and sprinkle
with Cajun seasoning.

■12 29 ■
Cheese Sticks
Serves 4–6
12 strings from 1 package part-skim mozzarella string cheese
¼ cup instant our
2 large eggs, beaten
2 cups Italian seasoned bread crumbs
¼ cup grated Parmesan cheese
parchment paper
olive oil for spritzing
marinara sauce for dipping
1. Open the package of string cheese and separate the cheese sticks
and freeze them for two hours.
2. Place the instant our in a large plastic bag, the beaten egg in a
medium-size bowl, and mix the bread crumbs with the parmesan and
place on a shallow dish or pie pan.
3. When string cheese is frozen, shake the cheese in the bag of our,
then dip into the beaten egg, then press in the crumbs
4. Place about 6 cheese sticks evenly in the basket, do not overcrowd.
5. Put the basket and pan into the AIR FRYER.
6. Set temperature to 400 degrees and set timer to 7 minutes
7. After 3 minutes, carefully ip each cheese stick.
8. Remove and repeat with the remaining cheese sticks.
9. Serve with marinara dipping sauce.
Coconut Shrimp
Serves 4
½ cup cornstarch
2 large eggs
1 tablespoon water
⅓ cup panko crumbs
½ cup sweetened coconut akes
½ teaspoon salt
½ pound large shrimp, peeled and deveined
non-stick spray
1. Place cornstarch in a large zip bag.
2. In a shallow glass baking dish, beat egg and water together.
3. In another dish combine panko, coconut and salt.
4. Shake the shrimp in the bag with cornstarch.
5. Dip each shrimp in egg mixture, then press into coconut mixture.
6. Place 6 shrimp in the basket and spritz with oil.
7. Put the basket and pan in the AIR FRYER.
8. Set temperature to 400 degrees, set timer for 6 minutes.
9. Once cooking is complete, remove. Repeat with remaining shrimp.

■28 13 ■
Crab Stuffed Sea Scallops
Serves 2–4
½ cup instant our
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
1 large egg
1 tablespoon water
1 cup cracker crumbs
1 pound sea scallops, butteried
non-stick spray
mixture for 2 4-ounce crab cakes—see previous recipe
1. In a glass bowl, combine instant our, salt, pepper, and paprika.
2. In a shallow glass baking dish, beat egg and water together.
3. Place cracker crumbs in another dish.
4. Dip each butteried scallop in the our mix, then stuff with ½ table-
spoon of crab mixture.
5. Dip each scallop in the egg then press into the cracker crumbs.
Repeat this procedure with remaining scallops.
6. Place 4 scallops in the basket and spritz with oil.
7. Put the basket and pan in the AIR FRYER.
8. Set temperature to 400 degrees and set timer for 8 minutes.
9. Once cooking is complete, remove. Repeat with remaining scallops.
10. Serve with lemon wedges and chopped fresh parsley.
Easy Baked Mac ’n’ Cheese
Serves 2–3
1½ cups elbow macaroni
1 cup chicken broth
½ cup heavy cream
¾ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
¼ teaspoon kosher salt, or to taste
¼ teaspoon fresh ground pepper
1. Spray an oven-safe dish* with non-stick spray.
2. Combine all ingredients and pour into dish.
3. Place dish in the basket, then put the basket and pan into the AIR
FRYER.
4. Set temperature to 350 degrees and set timer for 30 minutes.
5. When cook time is complete, mac and cheese will be bubbling and
golden brown. Gently stir before serving.
* Accessory items are sold separately and are not included.

■14 27 ■
Chicken Buffalo Drummies
Serves 2
3 cups water
¼ cup salt
¼ cup sugar
1 teaspoon cayenne
10 bone-in chicken drummies
1 cup ice
1 cup rice our
Buffalo Sauce
4 tablespoons unsalted butter, melted
4 tablespoons hot sauce (Franks®RedHot)
1 teaspoon cider vinegar
1 teaspoon soy sauce
1 teaspoon ketchup
1. To brine the chicken drummies, place the water in a stainless steel
container and dissolve the sugar and salt. Add the cayenne pepper and
chicken wings. Top with ice. Let wings brine for at least 2 hours and up
to 12 hours.
2. While brining, make the wing sauce recipe by mixing all the ingredi-
ents together for the sauce in a large bowl and set aside.
3. After the drummies have nished brining, pat them dry, then toss with
the rice our.
4. Place drummies in the basket and then put the basket into the AIR
FRYER.
5. Set the temperature to 400 degrees and set the timer for 25 minutes.
6. Shake a couple of times in the cooking process.
7. Once cooking is complete, remove.
8. Toss the drummies in the large bowl with the Buffalo Sauce until they
are well coated.
9. Serve with blue cheese or ranch dressing, celery or carrot sticks.
1. Heat a sauté pan over medium high heat, add olive oil and heat for
1 minute.
2. Add the onion and celery and cook until light brown, about 2 minutes.
Add the red pepper and cook 1 minute longer.
3. Add in the butter, crab seasoning, and heavy cream and cook to
reduce by half—about 3 minutes.
4. Scrape all the ingredients from the sauté pan into a bowl and chill for
10 minutes.
5. Add remaining ingredients—except panko—to the bowl. Mix ingredi-
ents by hand.
6. Place panko crumbs in a shallow glass baking dish.
7. Form ¼ cup of mixture into a patty and press into panko, covering
both sides. Repeat with remaining patties.
8. Place two crab cakes in the basket and spritz with oil.
9. Put the basket and pan into the AIR FRYER.
10. Set temperature to 400 degrees, set timer to 8 minutes.
11. Once cooking is complete, remove. Repeat with remaining crab
cakes. Serve warm.
12. For the dipping sauce, blend together all ingredients.

■26 15 ■
Crab Cakes
Serves 2–4
1 tablespoon olive oil
1 small onion, minced
1 stalk celery, minced
1 small red pepper, minced
2 tablespoons butter
½ teaspoon crab seasoning
2 tablespoons heavy cream
1 teaspoon lemon juice
1 teaspoon Cayenne pepper sauce
1 teaspoon Worcestershire sauce
8 ounces lump crab meat
1 large egg, beaten
1 cup panko crumbs
non-stick spray
Dipping Sauce
1 tablespoon mayonnaise
1 teaspoon spicy mustard
1 teaspoon ketchup
Buffalo Chicken Tenders
Serves 4
1 pound chicken tenders, trimmed
1 cup ranch dressing
1 cup our
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon cayenne pepper
non-stick spray
½ cup Buffalo sauce, bottled or see previous recipe
¼ cup crumbled blue cheese (optional)
1. Place the chicken tenders in a bowl with ranch dressing and marinate
for one hour.
2. In a shallow glass baking dish combine our, salt, garlic powder, and
cayenne pepper.
3. Dip each chicken tender into the seasoned our.
4. Shake off excess our.
5. Place 2 chicken tenders in the basket and spritz with non-stick spray.
6. Put the basket and pan into the appliance
7. Set the temperature to 400 and the timer for 13 minutes.
8. Shake basket a few times.
9. Once cooking is complete remove. Repeat with remaining chicken.
10. Toss tenders in a bowl with Buffalo sauce to coat.
11. Place the tenders on a platter and while still hot, sprinkle with
blue cheese.
12. Serve with carrot and celery sticks and blue cheese dressing.

■16 25 ■
Chicken Nuggets
Serves 2–4
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup buttermilk
1 cup our
1 teaspoon salt
½ teaspoon paprika
½ teaspoon garlic powder
non-stick spray
1. Marinate the chicken breast chunks in the buttermilk for at least one
hour, or up to overnight.
2. Mix the our with the salt, paprika and garlic powder.
3. Remove the chicken from the buttermilk and toss with seasoned our.
4. Place 8 chicken nuggets in the basket and spritz with oil.
5. Put the basket and pan into the AIR FRYER.
6. Set temperature to 400 degrees set timer to 10 minutes.
7. Once cooking is complete, remove. Repeat with remaining chicken.
Cajun Style Fried Shrimp
Serves 2–4
½ pound large shrimp, peeled and deveined
1 egg
1 teaspoon salt
1 teaspoon cayenne
½ teaspoon garlic powder
¼ teaspoon dried leaf thyme
¼ teaspoon dried oregano
⅛ teaspoon pepper
½ cup all-purpose our
¾ to 1 cup cornmeal
non-stick spray
1. Rinse the shrimp under cold water. Pat dry with paper towels.
2. In a medium bowl, beat the egg with the salt, cayenne, garlic powder,
thyme, oregano and black pepper until frothy.
3. On separate sheets of wax paper, place the our and cornmeal.
4. Dredge the shrimp in the our.
5. Using a fork, dip the shrimp into the seasoned egg mixture and coat in
the cornmeal.
6. Place the shrimp on a wire rack set over a baking sheet. Repeat until
all shrimp are coated.
7. Place 6 shrimp in the basket and spritz with oil.
8. Put the basket and pan into the AIR FRYER.
9. Set temperature to 400 degrees and set time to 10 minutes.
10. Once cooking is complete, remove. Repeat with remaining shrimp.

■24 17 ■
Crunchy Eggplant Fries
Serves 2
1 large eggplant
1 large egg, beaten
2 tablespoons milk
2 cups seasoned panko bread crumbs
½ cup shredded Italian cheese blend
non-stick spray
marinara for dipping
1. Peel the eggplant and slice lengthwise into ½-inch slices. Then cut
them into quarter-inch strips.
2. In a shallow glass or baking dish beat egg and milk together.
3. In another dish combine panko and cheese.
4. Dip each piece of eggplant in egg mixture then press into panko
mixture, coat both sides well.
5. Place an even layer of eggplant in the basket, do not overcrowd,
and spritz with non-stick spray.
6. Put the basket and pan into the AIR FRYER.
7. Set temperature to 400 degrees, set the timer for 5 minutes.
8. Once cooking is complete, remove. Repeat with remaining eggplant.
9. Serve warm with marinara sauce for dipping.
Barbeque Chicken
Serves 1–2
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon dry mustard
¼ teaspoon paprika
½ teaspoon garlic powder
1 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon ketchup
1 tablespoon molasses
2–3 chicken thighs
1. Place all ingredients except for the chicken into a bowl, mix well.
2. Add the chicken and let it marinate for at least 30 minutes.
3. Place the rack* in the AIR FRYER basket.
4. Place the chicken on the rack, basting with some of the marinade.
5. Put the basket with rack into pan, then put them into the AIR FRYER.
6. Set temperature to 380 degrees and the timer to 15 minutes.
7. When cook time is complete, ip the chicken and baste with marinade.
8. Set timer for 10 minutes longer.
* Accessory items are sold separately and are not included.

■18 23 ■
Personal Pizzas
Serves 1
1 can Pillsbury™ Classic Pizza Crust
½ cup homemade or store-bought pizza sauce
½ cup shredded mozzarella
¼ cup grated parmesan cheese
1 tablespoon olive oil
pinch dried oregano
sprinkle of garlic powder
Toppings
pepperoni, crumbled sausage or meatballs, ham,
or pineapple, peppers, etc.
1. Slice the pizza dough into 4 even sections.
2. Roll each section into a ball.
3. Rub the dough balls with olive oil.
4. Stretch the dough into the pizza pan.
5. Spoon on ¼ of the sauce. Do not over-sauce.
6. Sprinkle on a couple tablespoons of mozzarella.
7. Sprinkle on a tablespoon of parmesan.
8. Sprinkle with oregano and garlic powder.
9. Add toppings.
10. Place rack* in the AIR FRYER basket.
11. Place pizza on the rack. Put the basket with rack into pan, then put
them into the AIR FRYER.
12. Set temperature to 350 and the timer for 6 minutes.
13. When cook time is complete, slide onto cutting board and cut into
4 pieces.
14. Repeat with the remaining dough.
* Accessory items are sold separately and are not included.
Sweet Potato Fries
Serves 2
1 sweet potato, peeled and washed
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon Cajun seasoning
1 teaspoon grated Parmesan cheese
1. Cut potato into ¼-inch matchsticks.
2. In a shallow glass baking dish, toss the potatoes with remaining
ingredients.
3. Place fries evenly in the basket—do not overcrowd.
4. Put the basket and pan into the AIR FRYER.
5. Set temperature to 400 and timer for 10 minutes.
6. After 5 minutes, toss fries and cook for an additional 5 minutes.
7. Once cooking is complete, remove. Repeat with remaining fries.

■22 19 ■
Fair Fries
Serves 2
1 large russet potato, washed and peeled
1 tablespoon canola oil
½ teaspoon sea salt
1. Cut potato into ¼-inch matchsticks.
2. Rinse fries, then place 10 at a time in the microwave for 3 minutes.
Then toss with oil and salt.
3. Place fries evenly in the basket—do not overcrowd.
4. Then put the basket and pan into the AIR FRYER.
5. Set the temperature to 400 degrees, set the timer to 10 minutes.
6. Microwave another batch of the fries while the rst batch is frying.
7. After 5 minutes, toss fries and cook for an additional 5 minutes.
8. Once cooking is complete, remove. Repeat with remaining fries.
9. Sprinkle with a bit more salt and allow to cool slightly.
10. Serve warm with ketchup or malt vinegar.
Pizza Rolls
Serves 4–6
2 cups whole milk mozzarella, shredded
½ lb. Italian sausage, approximately two, cooked and crumbled
3 ounces sliced pepperoni, chopped
2 roasted red peppers, chopped
1 small onion, minced
1 14-ounce jar pizza sauce
1 teaspoon garlic powder
15 eggroll wrappers
non-stick spray
1. In a large bowl, combine the cheese, sausage, pepperoni, peppers
and onions.
2. Add the pizza sauce and garlic powder. Mix well.
3. Place ¼ cup of lling in the center of each wrapper.
4. Fold the point of the wrapper facing you over the pizza lling, and fold
the two sides into the center.
5. Moisten the remaining point, fold over, and roll tightly.
6. Repeat with the remaining eggroll wrappers.
7. Place in freezer-safe container and freeze for 24 hours.
8. Place 5 rolls in the basket, do not overcrowd, and spritz with non-stick
spray.
9. Put the basket and pan into the AIR FRYER.
10. Set temperature to 400 and timer to 7 minutes.
11. After 7 minutes, ip pizza rolls over and cook for an additional
2 minutes.
12. Once cooking is complete, remove. Repeat with remaining rolls.
13. Serve with additional pizza sauce for dipping.

■20 21 ■
Crunchy Onion Rings
Serves 4
1 large sweet onion, sliced very thin
large bowl of ice water
1 cup self-rising our
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
½ teaspoon garlic powder
non-stick spray
1. Soak the onions in the ice water for at least 10 minutes.
2. In a large bowl, mix the our with salt, pepper, paprika and garlic
powder.
3. Using a pair of chefs tongs, remove the onions from the ice water
and toss in the seasoned our. Shake off all excess our.
4. Place an even row of onions in the basket, do not overcrowd, and
spritz with non-stick spray.
5. Put the basket and pan into the AIR FRYER.
6. Set temperature to 400 degrees and the timer for 7 minutes.
7. Shake several times during the cooking process. Once cooking is
complete, remove. Repeat with remaining onions.
Fried Green Tomatoes
Serves 2
2 large green tomatoes
1 teaspoon salt
½ teaspoon pepper
½ cup instant our
1 cup buttermilk
1 cup panko bread crumbs
½ tablespoon Creole seasoning
non-stick spray
1. Cut the tomatoes into ¼-inch thick slices and season both sides
evenly with salt and pepper.
2. Place the our in a shallow dish, put the buttermilk in a shallow dish
or pie pan.
3. Then mix the panko crumbs with Creole seasoning in another dish.
4. Dredge each tomato slice in the our, then dip it in the buttermilk,
then press in the panko mixture on both sides.
5. Place the rack* in the AIR FRYER basket.
6. Place 3 tomatoes evenly on the rack, without overcrowding, and spritz
with non-stick spray.
7. Put the basket with rack into pan, then put them into the AIR FRYER.
8. Set the temperature to 400 degrees and set time to 5 minutes.
9. Once cooking is complete, remove. Repeat with remaining slices.
10. Serve with ranch dressing mixed with some of the creole seasoning.
* Accessory items are sold separately and are not included.