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recipe book

AirProCOOK & FRY

with

OptiPottechnology

Pressure Plate

Air Fry Basket

AirPro Cook & Fry

Base

Cooking Pot

Control Panel

Airflow Stand

Plate Handle

Air FryGrate

Steam Rack

G e t t i n g t o k n o w y o u r

AirProCOOK & FRY

with

OptiPottechnology

DEHYDRATE• Turn food several times during DEHYDRATE for even drying.

HERB TEMP TIME HERB TEMP TIME

Oregano 135°F 2 – 3 hrs Parsley 135°F 2 – 3 hrs

Thyme 135°F 3 – 4 hrs Rosemary 135°F 2 – 3 hrs

Tarragon 135°F 3 – 4 hrs Sage 135°F 3 – 4 hrs

Kale Chips, stems removed

135°F 2 – 3 hrs

FRUIT / VEGETABLES

• Wash all fruit skins well.

• Slice fruit into 1/4 inch thick slices and arrange with space between each slice to ensure even drying.

• Rotate foods halfway through DEHYDRATE time for even drying.

DEHYDRATE TEMP TIME

Apples rounds 135°F 8 – 9 hrs Core/slice into 1/4 inch slices

Mango/Papaya pieces 135°F 8 – 10 hrs Peel/slice into 1/4 inch slices

Kiwi 135°F 6 hrs 1/4 inch rounds

Orange Slices fully dried 135°F 10 hrs Citrus is crisp when fully dried

Tomatoes, Roma 150°F 8 – 9 hrs Skin side down

Tomatoes, Cherry/Grape 150°F 5 – 9 hrs Skin side down

DEHYDRATE TEMP TIME

Beef Jerky 150°F 5 – 6 hrs 1/2 lb London Broil or Flank

CHICKPEAS seasoned 160°F 10 – 12 hrs Canned, rinsed

STEAM• Add 2 cups water to the cooking pot.

• Use steaming rack.

VEGETABLES TIME VEGETABLES TIME

Asparagus 1 bunch, thin spears 5 – 7 min Carrots 2 1/2 cups, cut into 1 inch pieces 7 – 12 min

Asparagus 1 bunch, thick spears 7 – 15 min Corn on the Cob 4 ears 6 – 8 min

Broccoli Florets 2 cups 5 – 7 min Green Beans 2 cups, whole, trimmed 6 – 12 min

Brussels Sprouts 4 cups, whole 8 – 15 min Potatoes, White 1 lb, 1 inch cubes 10 – 15 min

Butternut Squash 2 cups, 1 inch cubes

10 – 15 min Potatoes, White halved, 6 – 8 oz, pierced with a fork

20 min

Cauliflower Florets 2 cups 5 – 9 min Potatoes, Sweet 1 lb, 1 inch cubes 10 – 14 min

Cauliflower 1 head 7 – 9 min Zucchini 2 cups, 1/4 inch slices 5 – 10 min

AIR FRY

VEGETABLES TEMP TIME VEGETABLES TEMP TIME

Asparagus 1 bunch, thin spears

400ºF 5 – 7 min Broccoli Florets 3 – 4 cups

400ºF 15 – 20 min

Asparagus 1 bunch, thick spears

400ºF 7 – 9 min Brussels Sprouts 1 lb

375ºF 12 – 15 min

Cauliflower Florets 3 – 4 cups

400ºF 13 – 18 min Corn on the Cob 4 ears

390ºF 6 – 8 min

Eggplant 1 1/2 inch cubes (roasted)

400ºF 15 min Carrots 2 1/2 cups, 1/2 inch pieces

400ºF 15 – 20 min

Kale 3 cups, stems removed

375ºF 9 min Mushrooms 3 cups, sliced

400ºF 10 – 12 min

Peppers, bell 1 inch chunks

375ºF 10 min Peppers, jalapeno, poblano (roasted)

375ºF 10 min

Pickles breaded 400ºF 5 – 7 min Zucchini 1/4 inch discs 400ºF 12 – 17 min

Potatoes, White French Fries, (fresh, soaked, 1/4 to 1/3 inch thick)

400ºF 16 – 20 min Root Vegetables 1/2 inch chunks (roasted)

400ºF 15 – 20 min

Potatoes, White 1 inch cubes

400ºF 12 – 14 min Potatoes, White whole, 6 – 8 oz, pierced with a fork

400ºF 40 min

Potatoes, White wedges

400ºF 20 – 25 min Potatoes, Sweet whole, 6 – 8 oz, pierced with a fork

375ºF 30 – 35 min

BEEF TEMP TIME BEEF TEMP TIME

Hamburgers 1/4 lb (up to 4)

360ºF 12 – 16 min Steaks 2 (8 oz) steaks

360ºF 8 – 12 min

Hot Dogs / Sausages 360ºF 10 – 15 min Beef Tenderloin 1 lb, rare 360ºF 16 min

Meatloaf 1 lb

360ºF 35 – 40 min Beef Tenderloin 1 lb, medium

360ºF 18 min

CHICKEN TEMP TIME CHICKEN TEMP TIME

Chicken Breast boneless, skinless

360ºF 18 – 20 min Chicken Tenders/Fingers battered

360ºF 13 – 15 min

Chicken Thighs 6 – 8 oz ea., boneless

360ºF 20 – 25 min Chicken Wings 2 lbs

400ºF 22 – 27 min

PORK AND LAMB TEMP TIME PORK AND LAMB TEMP TIME

Bacon thick cut, up to 1 lb

400ºF 8 – 10 min Pork Chops 1 inch thick

375ºF 10 – 14 min

Ham precooked, boneless, 3 lbs

300ºF 1 hour Pork Chops 2 inch thick (10 – 12 oz)

375ºF 15 – 19 min

Lamb Loin Chops 1 inch thick

400ºF 8 – 12 min

FISH AND SEAFOOD TEMP TIME FISH AND SEAFOOD TEMP TIME

Shrimp thawed, battered 325ºF 12 min Shrimp thawed, sauced 325ºF 5 – 8 min

Catfish Fingers thawed, battered

400ºF 10 – 15 min Salmon filets thawed, 2 400ºF 9 – 12 min

FROZEN FOODS* TEMP TIME FROZEN FOODS* TEMP TIME

Cheese Sticks 350ºF 6 – 9 min Chicken Nuggets 12 oz box 360ºF 10 – 15 min

French Fries thick 2 cups 400ºF 17 – 21 min Fish Sticks 400ºF 12 – 18 min

French Fries thin 2 cups 400ºF 15 – 17 min Meatballs 1 inch, pre-cooked 375ºF 7 – 9 min

Onion Rings 360ºF 12 – 16 min Pizza 7 inch x 8 inch 360ºF 12 – 15 min

* All items are to be air fried from frozen (do not thaw).

DESSERTS TEMP TIME DESSERTS TEMP TIME

Apple Turnovers 400ºF 10 min Donuts 350ºF 8 min

Cake 350ºF 25 – 35 min

PRESSURE COOK

POULTRY WEIGHT WATER PRESSURE TIME RELEASE

Chicken Breasts bone in 2 lbs 1 cup 15 – 20 min Steam Release

Chicken Breasts boneless, thawed 6 small / 4 large 2 lbs

1 cup 8 – 13 min Steam Release

Chicken Breasts boneless, frozen 4 large, 2 lbs 1 cup 20 – 25 min Steam Release

Chicken Thighs bone in/skin on 8 thighs, 4 lbs 1 cup 17 – 22 min Steam Release

Chicken Thighs boneless 8 thighs, 2 lbs 1 cup 12 – 17 min Steam Release

Chicken, Whole bone in with legs tied 4 – 5 lbs 1 cup 22 min + AIR FRY 400ºF 8 min

Steam Release

Turkey Breast 1 breast, bone in 6 – 8 lbs 1 cup 45 – 55 min Steam Release

RIBS WEIGHT WATER PRESSURE TIME RELEASE

Pork Baby Back cut into thirds 2 1/2 – 3 1/2 lbs 1 cup 18 min AIR FRY 400ºF 15 min

Steam Release

Beef Ribs 1 1/2 lbs 1 cup 8 – 10 min BROIL 10 min

Steam Release

ROASTS WEIGHT WATER PRESSURE TIME RELEASE

Beef Brisket whole 2 – 3 lbs 1 cup 50 min – 1 1/4 hrs Steam Release

Boneless Beef Chuck-Eye Roast whole 3 – 4 lbs 1 cup 1 hr – 1 1/2 hrs Steam Release

Pork Tenderloin 2 seasoned tenderloins 1 – 1 1/2 lb ea. 1 cup 3 – 4 min Natural Release

Boneless Pork Butt seasoned 6 lbs 1 cup 60 min Natural Release

STEW MEAT WEIGHT WATER PRESSURE TIME RELEASE

Boneless Beef Short Ribs whole 6 ribs (3 lbs) 1 cup 20 min Steam Release

Boneless Leg of Lamb cut in 1 inch pieces 3 lbs 1 cup 12 – 15 min Steam Release

Boneless Pork Butt cut in 1 inch pieces 3 lbs 1 cup 15 min Natural Release

Chuck Roast for stew, cut in 1 inch pieces 2 lbs 1 cup 20 – 25 min Steam Release

GROUND MEAT* WEIGHT WATER PRESSURE TIME RELEASE

Beef, Pork, Turkey ground, no patties 1 – 2 lbs 1/2 cup 5 min Steam Release

Beef, Pork, or Turkey ground, no patties (frozen)

1 – 2 lbs 1/2 cup 20 – 25 min Steam Release

* Use a food thermometer to verify that it is at a minimum safe internal temperature of 165˚F once cooked.

HARD BOILED EGGS QUANTITY WATER PRESSURE TIME RELEASE

Eggs, Large cold from refrigerator on steam rack, not touching water

1 – 12 eggs 1 cup 5 – 8 min + immediate ice bath

Steam Release

VEGETABLES QUANTITY WATER PRESSURE TIME RELEASE

Beets rinse well, trim tops 8 small or 4 large

1/2 cup 15 – 20 min Peel after cooking

Natural Release 10 min

Broccoli Florets 2 cups 1/2 cup 1 – 2 min Steam Release

Brussels Sprouts cut in half 4 cups 1/2 cup 1 – 2 min Steam Release

Butternut Squash for soup or mashed 1 1/2 cups 1/2 cup 3 – 5 min Steam Release

Butternut Squash for side dish or salad 1 1/2 cups 1/2 cup 2 – 3 min Steam Release

Cauliflower Florets 1 1/2 cups 1/2 cup 1 – 2 min Steam Release

Carrots 1 inch chunks 2 cups 1/2 cup 6 – 8 min Steam Release

Kale remove stems 1 lb 1/2 cup 3 min Steam Release

Potatoes, Red for mashed, cut in half 2 lbs 1/2 cup 6 – 8 min Steam Release

Potatoes, Red for Salad, 1 inch cubes 3 cups 1/2 cup 2 – 4 min Steam Release

Potatoes, White for mashed, cut in half 2 lbs 1/2 cup 6 – 10 min Steam Release

Potatoes, White 2 inch wedges 3 – 4 potatoes

1/2 cup 3 min + AIR FRY 400ºF 15 – 18 min

Steam Release

Potatoes, Sweet for mashed, whole 2 lbs 1/2 cup 15 min Natural Release

Potatoes, Sweet for salad, 1 inch cubes 1 lb 1/2 cup 2 – 4 min Steam Release

LEGUMES• All beans, except lentils, should be soaked 8 – 24 hours before cooking.• All beans and legumes use Natural Steam Release for 10 min. then Steam Release.

LEGUMES WEIGHT SOAK TIME WATER PRESSURE TIME RELEASE

Black Beans 1 lb 8 – 24 hrs 6 cups 3 – 6 min Natural 10 min., then Steam Release

Black-Eyed Peas 1 lb 8 – 24 hrs 6 cups 2 – 5 min Natural 10 min., then Steam Release

Cannellini Beans 1 lb 8 – 24 hrs 6 cups 6 – 8 min Natural 10 min., then Steam Release

Cranberry Beans 1 lb 8 – 24 hrs 6 cups 5 – 8 min Natural 10 min., then Steam Release

Garbanzo Beans / Chickpeas 1 lb 8 – 24 hrs 6 cups 9 – 14 min Natural 10 min., then Steam Release

Great Northern Bean 1 lb 8 – 24 hrs 6 cups 4 – 8 min Natural 10 min., then Steam Release

Lentils (Green Or Brown) 1 cup dry - 2 cups 8 – 10 min Natural 10 min., then Steam Release

Lima Beans 1 lb 8 – 24 hrs 6 cups 2 – 5 min Natural 10 min., then Steam Release

Navy Beans 1 lb 8 – 24 hrs 6 cups 3 – 5 min Natural 10 min., then Steam Release

Pinto Beans 1 lb 8 – 24 hrs 6 cups 3 – 4 min Natural 10 min., then Steam Release

Red Kidney Beans 1 lb 8 – 24 hrs 6 cups 5 – 8 min Natural 10 min., then Steam Release

5

WHAT YOU NEED

1 1/2 lb (24 oz) grass fed beef brisket (or other lean cut such as top round, flank or sirloin), cut into 1/4 inch slices

1/4 cup soy sauce1/4 cup Dijon mustard2 tbsp Worcestershire sauce2 tbsp dark brown sugar1 tsp cayenne pepper1 tsp garlic powder1 tsp onion powder1 dried chipotle pepper, chopped1 tsp smoked paprika2 tsp kosher salt

1. Trim all fat from meat. For ease in slicing, wrap the meat in foil and freeze for up to 20 minutes. Slice the meat against the grain, into 3 to 4 inch long, 1/4 inch thick slices.

2. Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.

3. Place sliced beef in the bag with seasonings and rub to coat. Marinate in refrigerator for at least 8 hours or overnight.

4. Strain meat; discard excess liquid.

5. Insert the Airflow Stand and Air Fry Basket into the cooking pot. Lay meat slices flat, in a single layer, on the bottom of the basket.

6. DEHYDRATE at 155°F for 5 hours. Continue cooking up to 2 additional hours if a crispier beef jerky is desired.

7. Once cool, transfer jerky to an airtight container to store.

AIR FRY GRATE Serves 4 – 6

All Natural Beef

Jerky

6

WHAT YOU NEED

1 can organic chickpeas, rinsed and drained after soaking in fresh water for 2 – 3 minutes1 tbsp extra virgin olive oil1/2 tbsp smoked paprika2 tsp cumin1 tsp turmeric1/8 tsp cayenne pepper, more or less to taste1/2 tsp Kosher salt

1. Drain and rinse the chickpeas. Soak in fresh water for 2 to 3 minutes, then drain. Dry in a clean kitchen towel.

2. Add the chickpeas, oil and the spices to a large zipper bag. Rub the seasonings into the chickpeas.

3. Insert the Airflow Stand and Air Fry Basket into the cooking pot then add seasoned chickpeas.

4. DEHYDRATE at 160°F for 10 to 12 hours. Check and stir peas halfway through drying time.

NOTE: Chickpeas must be completely cooled before storing in a glass or plastic airtight container.

AIR FRY GRATEServes 4 – 6

Crunchy Chickpeas

7

WHAT YOU NEED

EXPERIMENT AND COMBINE ANY OF YOUR FAVORITE FRUIT

8 inch square piece of parchment paper

3 cups peeled, cored and chopped apples1/2 cup fresh or thawed frozen cranberries1/3 cup cranberry juice3 tbsp honey2 tbsp freshly squeezed lime juicezest of 1 lime

1. Place apples and cranberries into the bowl of a food processor. Process until smooth.

2. Add fruit puree to a strainer and allow to drain for 2 hours. (Save liquid for future recipes)

3. In a small bowl, combine the strained fruit and the remainder of the ingredients. Stir well to combine.

4. Cut an 8 inch circle of parchment paper and add to the bottom of the cooking pot.

5. Pour 1 1/2 cups apple puree into the center of the paper. Use a spatula to spread mixture to an even layer.

6. DEHYDRATE at 155°F for 8 to 10 hours or until the fruit leather is dried to your liking.

7. Use scissors to cut the paper, then roll and store in an air-tight container. Peel off parchment paper when ready to serve.

AIR FRY GRATE Serves 4

Apple & Cranberry

Fruit Leather

8

Serves 8

Cheesy Keto Frittata with Avocado

WHAT YOU NEED

8 eggs1/4 cup heavy cream2 tbsp taco seasoning, divided8 slices Canadian bacon1 cup riced cauliflower1 (4 oz) can green chilies, drained1/4 cup sliced green onion

1/2 cup shredded Monterey Jack cheese4 oz cotija cheese (may substitute feta cheese)1/2 cup cherry tomatoes, halved1 avocado, cut into slicesCilantro, for garnish Salsa for serving

1. Add bacon to the cooking pot and SAUTE until crispy. Remove to a paper towel lined plate and set aside.

2. SAUTE cauliflower in the cooking pot until water is released and beginning to brown.

3. Add 1 tablespoon taco seasoning, green chilies and green onion. Continue to sauté until soft.

4. Whisk shredded cheese, eggs, cream, and 1 tablespoon taco seasoning in a large bowl.

5. Pour egg mixture into the cooking pot over the cauliflower layer.

6. Top with Canadian bacon, avocado slices, cherry tomatoes halves, and crumbled cotija.

7. Remove the Pressure Plate in the lid and insert the Air Fry Grate.

8. BAKE/ROAST at 400°F for 12 to 15 minutes or until the middle is set.

9. Garnish with fresh cilantro and top with your favorite salsa.

PRESSURE PLATE

AIR FRY GRATE

9

WHAT YOU NEED

2 large sweet potatoes 1 cup water2 tbsp almond butter (may substitute peanut, cashew, or any nut butter)1/3 cup coconut milk, more to taste1 tsp vanilla extract2 tbsp organic honey2 – 4 tbsp creamy homemade yogurt (see page 10), for serving

For garnish, add organic blueberries, chopped pecans and a drizzle of organic honey before serving

1. Cut sweet potatoes into 1 inch discs. Insert the steam rack, add the sweet potatoes and 1 cup water to the cooking pot.

2. PRESSURE COOK for 6 minutes.

3. Press STEAM RELEASE.

4. Remove the steam rack and sweet potatoes from the cooking pot, add to bowl and mash.

5. Add almond butter, coconut milk, vanilla, and honey.

6. Top with creamy homemade yogurt, fresh blueberries and pecans. Drizzle with honey, for added sweet goodness and serve.

PRESSURE PLATE Serves 2 – 4

Sweet Potato

Breakfast Bowl

10

WHAT YOU NEED

4 cups whole milk1/2 cup live and active culture plain, unsweetened yogurt

Wooden spoonThermometerIMPORTANT: NEVER use metal utensils when preparing yogurt.

IMPORTANT! Sanitize your cooking pot: pour boiling water into the pot then discard.

1. Pour the milk into the cooking pot.

2. With the lid open, press SAUTE/SEAR.

3. Bring the milk to a boil, until it reaches 180°F. Stir slowly and occasionally with wooden spoon to keep the milk from sticking to the bottom.

4. Cancel the SAUTE/SEAR function.

5. Leave the cooking pot in the base for 5 minutes, then remove.

6. Allow the temperature of the milk to drop to 110-115°F (about 1 hour).

7. Remove the “skin” on top of the warm milk.

8. Gently stir in the live and active culture yogurt.

9. Place the cooking pot back into the base and close the lid.

10. Press YOGURT function.

11. Your delicious, creamy homemade yogurt with be ready in 7-8 hours.

12. Refrigerate immediately for later use.

PRESSURE PLATEServes 4

Creamy Homemade Yogurt

11

WHAT YOU NEED

1 head (4 cups) cauliflower, cut into florets1 tbsp olive oil1/2 cup seasoned panko breadcrumbs, more to top if desired1/2 cup freshly grated Parmesan cheese, divided3 tbsp unsalted butter3 cloves garlic, minced1 large shallot, diced

3 tbsp all-purpose flour2 teaspoons chopped fresh thyme leaves1 1/2 cups whole milk1/2 cup heavy cream1 teaspoon Dijon mustardKosher salt and freshly ground black pepper, to taste1 cup frozen green peas, defrosted1 cup shredded mozzarella cheese

1. Add cauliflower and 1/2 cup of water to the cooking pot with steam rack inserted.

2. STEAM cauliflower 5 minutes. Remove steam rack and cauliflower from the cooking pot with oven mitts. Drain well and empty the remaining water from the cooking pot.

3. In a small bowl, combine olive oil, panko and 1/4 cup Parmesan cheese to make breadcrumb mixture; set aside.

4. SAUTE butter, shallots, and garlic in the cooking pot. Stir frequently, cook until fragrant, about 2 minutes.

5. Whisk in flour and thyme until lightly browned, about 1 minute, then milk, heavy cream and Dijon. Whisk constantly, until incorporated and sauce is slightly thickened, about 4 to 5 minutes. If the sauce becomes too thick, add milk as needed; season with salt and pepper, to taste.

6. Stir in cauliflower, defrosted peas, mozzarella and remaining 1/4 cup Parmesan until the cheeses have melted, about 1 to 2 minutes. Sprinkle with breadcrumb mixture.

7. Remove the Pressure Plate in the lid and insert the Air Fry Grate. CAUTION: the Pressure Plate may be hot.

8. Close lid and BAKE at 400°F for 10 minutes or until golden brown and bubbly.

PRESSURE PLATE

AIR FRY GRATE

Serves 4

Cauliflower and Peas

Gratin

12

Serves 4

BBQ Short Rib Poke Bowl

WHAT YOU NEED

2 lbs thin cut beef short ribs4 eggs

Marinade1 (4 inch) piece ginger, peeled, chopped6 cloves garlic2 bosc pears1/2 cup soy sauce1/2 cup brown sugar2 tbsp Korean gochujang (hot sauce)2 tbsp sesame oil

Sesame Rice2 cups raw short grain rice3 cups water1/2 tsp toasted sesame oil4 tbsp sesame seeds1/2 cup green onions, chopped

ComponentsSesame Rice2 cups kimchi2 cups fresh spinach, sautéed1 cup shredded daikon radish4 eggs, fried

1. Prepare Marinade: Remove stem and seeds from pears. Pulse ginger in a food processor until finely ground.

2. Add the remaining marinade ingredients to the food processor bowl. Mix well. Process until a paste forms.

3. Coat the meat with the marinade. Refrigerate 30 minutes to overnight.

4. Prepare Rice: Combine rice, water and sesame oil in the cooking pot. Program RICE/GRAINS for 20 minutes. Set cooked rice aside.


6. Prepare Beef Short Ribs: BROIL short ribs in batches at 450°F for 20 to 30 minutes. Check and turn every 10 minutes. Brush ribs with Korean gochujang before the final 10 minutes, if desired.

7. During the last minutes of broiling, in a large non-stick pan, fry 4 eggs.

8. Arrange the rice, kimchi, sautéed spinach, radish, and beef short ribs in 4 bowls. Top with fried eggs and sprinkle with sesame seeds, and chopped green onions. Serve with Korean gochujang.

PRESSURE PLATE

AIR FRY GRATE

13

WHAT YOU NEED

1 (4 lb) chicken 1 head garlic1 onion, trimmed, quartered 1 or 2 jalapeno peppers, optional 3 carrots, peeled, chopped3 stalks celery, chopped2 cups tortilla or corn chips 1 (15 oz) can black beans, rinsed 1 (15 oz) can hominy 2 cups frozen or canned Mexican corn

2 (4 oz) cans green chilies2 cups salsa1 tbsp chili powder2 tbsp cuminsalt and pepper to taste

Garnish1 limeTortilla or corn chipsAvocado1 bunch Cilantro

1. Trim the top off the garlic head and discard. Add the garlic (with the root), onion, jalapeno pepper(s) and chicken to the cooking pot. Fill the cooking pot 3/4 full with water.

2. SLOW COOK on LOW for 6 hours or HIGH for 3 hours.

3. Strain broth to a separate container. Set aside.

4. While broth is cooling, carefully de-bone, clean and shred the chicken.

5. Use a spoon or a fat separator to remove visible fat from the broth.

6. Add defatted broth back into the cooking pot. Add 2 to 3 cups shredded chicken and all remaining ingredients (except avocado, lime, cilantro, and tortilla chips).

7. Two cooking options:

- Option 1: SLOW COOK on LOW for 6 hours OR HIGH for 3 hours.

- Option 2: PRESSURE COOK on HIGH for 20 minutes then SLOW COOK on LOW for 2 hours OR HIGH for 1 hour.

8. Prepare hearty bowls of soup and garnish with a squeeze of fresh lime, top with chunks of avocado, crushed tortilla chips and fresh cilantro.

Serves 6 – 8

Shredded Chicken Tortilla

Soup

PRESSURE PLATE

14

WHAT YOU NEED

1 (3 1/2 – 4 lbs) slab St. Louis ribs1 cup your favorite spice rub1/2 cup water1 cup your favorite BBQ sauce

1. Trim off the rib tips and all visible fat and gristle from the slab. Cut slab into 3 pieces. Liberally add and press spice rub into all sides of the ribs and tip.

2. Add the steam rack and water to the cooking pot.

3. Stand ribs upright against the sides. Snuggle the tip into the center.

4. PRESSURE COOK for 20 minutes.

5. Press STEAM RELEASE.


7. Insert the Airflow Stand and Air Fry Basket into the cooking pot. Place ribs into the Air Fry Basket and AIR FRY for 400°F for 15 minutes. After 10 minutes, liberally brush ribs with your favorite BBQ sauce. Check ribs at 5 minutes and apply more sauce.

NOTE: Ribs are done when the internal temperature reaches 185°F.

PRESSURE PLATEServes 2 – 4

BBQ Spare Ribs

AIR FRY GRATE

15

WHAT YOU NEED

1 lb medium size shrimp, peeled and deveined1 1/2 cups seasoned panko breadcrumbs

Sriracha Mayo1/2 cup mayonnaise1/4 cup sriracha, more or less to taste

6 fajita size soft flour tortillas1 cup shredded red cabbage (or lettuce)1 cup sliced radishes1 cup chopped cilantro1/4 cup sliced green onionsOlive oil sprayCooking brush

1. Pat shrimp dry with paper towels.

2. Pour the panko breadcrumbs into a small bowl.

3. Whisk Sriracha Mayo ingredients together in a small bowl. Reserve 4 tablespoons for frying. Add the remainder to a serving bowl for dipping. Set aside.

4. Brush each shrimp top and bottom with the reserved mayo, then drop into the breadcrumbs and press into the shrimp.

5. Insert the Airflow Stand and Air Fry Basket into the cooking pot. Spray the Air Fry Basket. Place breaded shrimp into the Air Fry Basket in a single layer.

6. When Air Fry Basket bottom is filled, spray the tops of the shrimp, then AIR FRY at 325°F for 9 minutes or until browned. Remove fried shrimp from Air Fry Basket and set aside.

7. Repeat with remaining shrimp.

8. Remove the Air Fry Grate and position the Pressure Plate in the lid. CAUTION: the Air Fry Grate may be hot.

9. SAUTE each tortilla in the cooking pot for 30 seconds on each side to warm.

10. Add fried shrimp (whole or chopped), shredded cabbage, radishes, cilantro, and green onions to the folded tortilla. Drizzle Sriracha Mayo over the top.

Makes 6 tacos

Bang Bang Shrimp

Tacos

AIR FRY GRATE

PRESSURE PLATE

16

WHAT YOU NEED

2 ripe pears4 tsp Grade A maple syrupCinnamon, for dusting Homemade coconut yogurt (see page 10) or Greek yogurt, for servingPomegranate seeds, for garnish

1. Slice pears lengthwise, scoop out and discard the cores. Add the pear halves to the cooking pot.

2. Add 1 teaspoon maple syrup to each pear center. Sprinkle with a light dust of cinnamon.

3. BAKE/ROAST at 350°F for 20 – 25 minutes.

4. Carefully remove pears from cooking pot with slotted spoon

5. Top with Homemade Coconut Yogurt (see page 10) or Greek yogurt and with pomegranate seeds.

AIR FRY GRATEServes 2

Pomegranate and Maple Baked Pears

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with optipot - bella housewares€¦ · frozen foods* temp time frozen foods* temp time cheese...

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