Manual

27
French Fries
These crispy fries can be served with any of your favorite
seasonings or sauces.
Makes 2 to 3 servings
1 pound (about 3 medium) russet potatoes
Olive oil, for spraying
1 teaspoon kosher or seasoned salt
1. Cut potatoes into ¼-inch thick pieces, about 4 inches long. Pat dry
completely.
2. Place the AirFryer Basket onto the Baking Pan. Put the dried pota-
toes into the pan. Spray with oil. Sprinkle with salt and toss. Spread
into a single layer.
3. Put the assembled pan into Rack Position 2. Set to AirFry at 400°F
for 15 minutes, cooking until desired crispiness is achieved.
4. When French fries are done, transfer to a serving bowl. Taste and
adjust seasoning as desired. Serve immediately.
Nutritional Information per serving (based on 3 servings):
Calories 138 (10% from fat) • carb. 27g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg
sod. 389mg • calc. 0mg • fiber 2g
Roasted Acorn Squash
Try this out as a simple side dish. It takes a minimal amount of time
from preparation to table; it is super tasty, with the bonus of being really
good for you!
Makes about 4 servings
1 teaspoon extra virgin olive oil
1 medium acorn squash, cut into about 12 wedges
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon chili powder
1. Line the Baking Pan with aluminum foil and spread evenly with olive
oil. Add the squash wedges and then sprinkle evenly with salt,
pepper and chili powder.
2. Put the Baking Pan with the squash into Rack Position 2. Set to
Convection Bake at 400°F for 25 minutes. Squash is ready when
softened and evenly browned.
3. Serve immediately.
Nutritional information per serving:
Calories 104 (9% from fat) • carb. 24g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg
sod. 269mg • calc. 54mg • fiber 5g
Roasted Fennel, Carrots and Parsnips
Makes 4 servings
2 fennel bulbs, trimmed and quartered
3 medium carrots, cut into 1-inch pieces
1 large parsnip, cut into 1-inch pieces
1 garlic clove, smashed
3 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch ground cinnamon
1 teaspoon fresh thyme leaves
1. Line the Baking Pan with aluminum foil. Put all of the ingredients
onto the Baking Pan and toss. Spread into a single layer.
2. Transfer the Baking Pan with the vegetables into Rack Position 2.
Set to Convection Bake at 400°F for 20 minutes. Cook until vegeta-
bles are browned and tender.