Model guide
Dual Blaze CAF-P583S-KUS Air Fryer Cooking Times
Model-specific notes for Cosori Dual Blaze: size, wattage, dual-zone behavior, and the brand-tuned cooking chart.
Size
6.8 qt
Watt
1750 W
Best for
Exact US-market model reference
Manufacturer-verified specifications
- Market
- US
- Capacity
- 6.8 qt
- Power
- 1750 W · 120V, 60Hz
- Temperature range
- 175–400°F
- Official modes
- Chicken · Steak · Seafood · Veggies · Fries · Frozen · Air Fry · Reheat · Broil · Roast · Bake · Keep Warm
Official manufacturer sources
- COSORI Dual Blaze CAF-P583S-KUS US product page Reviewed: 2026-10-26
Only fields confirmed by the linked first-party source are shown here. Model names and specifications can vary by market.
Cosori Dual Blaze tuned cooking times
Use these as the model baseline, then check early for smaller baskets or higher-wattage models.
| Food | Temp | Time | Notes |
|---|---|---|---|
| Chicken BreastFresh · Boneless, skinless — small (5–7 oz / 140–200 g) | 375°F / 190°C | 10–12 min | Single layer, not touching. |
| Chicken BreastFresh · Boneless, skinless — medium (8–10 oz / 225–285 g) | 380°F / 195°C | 13–16 minCosori Dual Blaze-tuned | Dual heating means no flip needed — bottom element browns the underside simultaneously. Do not flip unless instructed in a specific recipe. |
| Chicken ThighsFresh · Bone-in, skin-on (6–8 oz / 170–225 g each) | 380°F / 195°C | 22–28 min | Skin side up for last 5 min to crisp. |
| Chicken WingsFresh · Drumettes & flats, separated | 400°F / 205°C | 18–22 minCosori Dual Blaze-tuned | No shake needed with Dual Blaze — bottom element crisps the underside. Reduces hands-on time vs standard air fryers. |
| SalmonFresh · Fillet — standard (1–1.5 in / 2.5–4 cm thick, 6 oz / 170 g) | 390°F / 200°C | 8–11 minCosori Dual Blaze-tuned | No flip required — bottom element ensures even cooking on the underside. Skin-side down for best presentation. |
| SausagesFresh · Bratwurst / Italian sausage (3–4 oz / 85–115 g each) | 360°F / 180°C | 15–18 min | Turn carefully; use a thermometer rather than casing colour or splitting to check the centre. |
| PotatoesFresh · Cubed — 1 in / 2.5 cm pieces | 400°F / 205°C | 14–18 min | Toss in oil and salt; shake halfway. |
| Frozen French FriesFresh · Standard-cut frozen fries (½ in / 13 mm) | 400°F / 205°C | 14–18 minCosori Dual Blaze-tuned | May not need shaking thanks to dual-element design; shake once at 8 min if you prefer very uniform results. |
| SteakFresh · Ribeye / NY strip — 1 in / 2.5 cm thick | 400°F / 205°C | 10–14 min | Whole cuts of beef, lamb and pork must reach 145°F (63°C) before removal, followed by a rest of at least 3 minutes. Do not rely on carryover heat to reach that minimum. |
| BaconFresh · Regular-cut bacon (thin, ≈ 1/16 in) | 370°F / 190°C | 8–10 min | No flip needed in most basket fryers — air circulates over and under. |
| Pork ChopsFresh · Boneless — thick (1+ in / 25+ mm) | 400°F / 205°C | 12–15 min | Check internal temp at 12 min. |
| BurgersFresh · Quarter-pound patty (4 oz / 115 g, ¾ in thick) | 375°F / 190°C | 10–14 min | Flip at halfway; well-done = 160°F internal. |
| Chicken DrumsticksFresh · Standard drumstick (3–4 oz / 85–115 g each) | 400°F / 205°C | 20–25 min | Skin side down first; flip skin side up for last 8 min to crisp. |
| MeatballsFresh · Medium — 1.5 in / 4 cm diameter (≈ 1.5 oz / 42 g each) | 400°F / 205°C | 11–13 min | Shake at 6 min. Pork/beef blend must reach 160°F. |
| ShrimpFresh · Large — 21–30 count per pound (peeled, deveined) | 400°F / 205°C | 7–9 min | Flip at 4 min. Remove before they curl into a tight O — that means overcooked. |
| TilapiaFresh · Standard fillet (½–¾ in / 13–19 mm thick, 5–6 oz / 140–170 g) | 400°F / 205°C | 8–11 min | Flip carefully at halfway; tilapia is delicate. |
| BroccoliFresh · Small florets (1–1.5 in / 2.5–4 cm) | 400°F / 205°C | 8–10 min | Shake at 5 min. Crispy-tender with some charred tips. |
| Brussels SproutsFresh · Halved Brussels sprouts (cut side down) | 400°F / 205°C | 12–16 min | Start cut-side down for the best caramelized flat face; flip at 8 min. |
| AsparagusFresh · Medium spears (standard, ¼–½ in / 6–13 mm diameter) | 400°F / 205°C | 7–10 min | Toss or flip at halfway; single layer only. |
| Sweet PotatoFresh · Cubed — 1 in / 2.5 cm pieces | 390°F / 200°C | 12–16 min | Toss with oil and seasoning; shake basket at halfway. |
| TofuFresh · Extra-firm tofu, cubed (¾–1 in / 2–2.5 cm) | 400°F / 205°C | 14–18 min | Shake at 7 min. Golden and chewy outside, tender inside. |
| Hot DogsFresh · Standard beef or pork hot dog (1.5–2 oz / 42–55 g) | 390°F / 200°C | 5–7 min | Score diagonal slits before cooking for better browning and snap. |
| MeatloafFresh · Mini loaves (4 oz / 115 g each, about 1 in thick) | 375°F / 190°C | 18–22 min | Shape into equal-size loaves for even cooking. Check internal temp at 18 min. |
| Chicken Nuggets (Frozen)Fresh · Standard frozen nuggets (0.5–0.75 oz / 14–21 g each) | 400°F / 205°C | 8–11 min | Shake or flip at halfway. Single layer only for maximum crispiness. |
| Frozen PizzaFresh · Personal / single-serve frozen pizza (6–8 in diameter) | 375°F / 190°C | 8–12 min | Place directly on basket grate or parchment with holes. Check at 8 min; cheese should be bubbly and edges golden. |
| Tater TotsFresh · Standard frozen tater tots | 400°F / 205°C | 12–16 min | Shake basket at halfway. Single layer for crispiest results; one layer deep maximum. |
| Corn on the CobFresh · Full ear of corn (husked, 8–9 in / 20–23 cm) | 400°F / 205°C | 12–16 min | Brush with oil or butter before cooking. Turn once at halfway for even charring. |
| MushroomsFresh · Halved button or cremini mushrooms | 400°F / 205°C | 7–10 min | Cut-side down first for better browning; flip at halfway. |
| Turkey BreastFresh · Boneless turkey breast roast — small (1–2 lb / 450–900 g) | 350°F / 175°C | 40–55 min | Lower temp allows center to reach 165°F before exterior dries. Verify temp in thickest spot. |
| CodFresh · Standard fillet (¾–1 in / 19–25 mm thick, 5–7 oz / 140–200 g) | 380°F / 195°C | 10–14 min | Flip gently with a wide spatula; cod is delicate. Use parchment to prevent sticking. |
| Fish SticksFresh · Standard frozen fish sticks (0.6–0.9 oz / 17–25 g each) | 400°F / 205°C | 8–12 min | Cook from frozen — do not thaw. Single layer only for maximum crispiness. Flip at halfway. |
| ScallopsFresh · Large sea scallops — U-10 to U-15 (1.5–2 oz / 42–55 g each) | 400°F / 205°C | 7–10 min | Space each scallop apart; do not crowd. Check at 7 min — overcooked scallops turn rubbery. |
| Lamb ChopsFresh · Loin chop — 1 in / 2.5 cm thick | 400°F / 205°C | 10–14 min | Reach 145°F (63°C) before removal, then rest at least 3 minutes. Use a food thermometer; do not rely on carryover heat. |
| Pork RibsFresh · Pre-braised or pressure-cooked ribs (finishing/crisping step) | 380°F / 195°C | 8–12 min | Pre-cook ribs until tender first (pressure cooker 15 min, or oven 300°F 2 hrs), then air fry to caramelize. Brush with BBQ sauce in last 3–5 min. |
| ZucchiniFresh · Sticks / batons — ½ in / 13 mm thick | 400°F / 205°C | 10–13 min | Flip once; edges should be golden. Dry thoroughly after salting. |
| CarrotsFresh · Carrot coins — ½ in / 13 mm thick | 380°F / 195°C | 14–18 min | Shake at 8 min. Cut uniformly so all pieces finish together. |
| Green BeansFresh · Whole fresh green beans (trimmed) | 400°F / 205°C | 8–12 min | Shake at 5 min. Done when bright green with slight char spots and tender-crisp bite. |
| CauliflowerFresh · Small florets (1–1.5 in / 2.5–4 cm) | 400°F / 205°C | 10–14 min | Shake at 6 min. Cut surfaces turn deep golden; interior becomes tender. |
| Hard-Boiled EggsFresh · Hard-boiled — fully set yolk | 250°F / 120°C | 15–17 min | Ice bath immediately after. Yolk is firm throughout. Peels very easily. |
| Mozzarella SticksFresh · Standard frozen mozzarella sticks (0.75–1 oz / 21–28 g each) | 390°F / 200°C | 6–9 min | Cook from fully frozen — do NOT thaw. Check at 6 min. Remove before cheese leaks. |
| Chicken TendersFresh · Breaded chicken tenders (homemade panko) | 390°F / 200°C | 12–15 min | Spray both sides with oil before and after flip for even golden crust. |
| Pork TenderloinFresh · Whole tenderloin — standard (1–1.25 lb / 450–565 g) | 400°F / 205°C | 22–28 min | Whole cuts of beef, lamb and pork must reach 145°F (63°C) before removal, followed by a rest of at least 3 minutes. Do not rely on carryover heat to reach that minimum. |
| Ham SteakFresh · Standard ham steak (½–¾ in / 13–19 mm thick) | 380°F / 195°C | 8–11 min | Flip once; brush with glaze in last 2–3 min if desired. |
| Turkey LegsFresh · Standard turkey leg (1–1.5 lb / 450–680 g) | 375°F / 190°C | 35–45 min | Sear skin side down first; flip at 20 min. Verify 165°F near the bone. |
| Cornish HenFresh · Cornish hen — halved (about 0.75–1 lb / 340–450 g per half) | 375°F / 190°C | 25–35 min | Halving allows both sides to get direct heat; verify 165°F at thickest breast point. |
| Frozen Onion RingsFresh · Standard frozen onion rings (breaded, 0.75–1 oz / 21–28 g each) | 400°F / 205°C | 8–11 min | Cook from frozen — single layer only. Flip at halfway for even crispiness. |
| Frozen Spring RollsFresh · Standard frozen spring rolls (2–3 oz / 55–85 g each) | 385°F / 195°C | 10–14 min | Turn at halfway; slightly lower temp prevents burning the ends. |
| FalafelFresh · Homemade falafel balls (1.5 in / 4 cm diameter) | 375°F / 190°C | 14–18 min | Spray generously with oil before cooking and after flip. Done when deep golden-brown. |
| HalloumiFresh · Sliced halloumi (½ in / 13 mm thick) | 400°F / 205°C | 8–11 min | No oil needed — halloumi has enough fat. Flip once; done when golden with slight char lines. |
| Bell PeppersFresh · Strips (½ in / 13 mm wide, 3 in / 7 cm long) | 400°F / 205°C | 8–12 min | Shake at 5 min. Strips soften and char at the edges for a sweet, roasted flavor. |
| EggplantFresh · Rounds — ½ in / 13 mm thick | 400°F / 205°C | 10–14 min | Salt and drain 15 min first; pat dry. Spray both sides with oil; flip once. |
| Baby PotatoesFresh · Halved baby potatoes (cut side down) | 400°F / 205°C | 14–18 min | Start cut-side down for a caramelized flat face; flip skin-side down for last 6 min. |
| Frozen Fish FilletsFresh · Standard fillet (4–6 oz) | 400°F / 205°C | 12–15 min | Cook straight from frozen; no thawing needed. |
| Frozen BurritosFresh · Standard burrito (5 oz) | 360°F / 180°C | 15–18 min | Cook from frozen; flip once for even crisping. |
| Frozen Egg RollsFresh · Standard egg roll (2–3 oz) | 380°F / 195°C | 12–15 min | Cook from frozen; flip for even crunch. |
| Frozen PotstickersFresh · Standard potsticker (0.75–1 oz each) | 380°F / 195°C | 10–13 min | Lightly oil the basket; cook from frozen. |
| Pizza RollsFresh · Standard pizza rolls (20 count) | 380°F / 195°C | 6–8 min | Shake basket at halfway mark for even crisping. |
| Hash BrownsFresh · Frozen hash brown patties | 400°F / 205°C | 12–16 min | Cook straight from frozen; flip once for crispy both sides. |
| Whole ChickenFresh · Small whole chicken (3–4 lb) | 360°F / 180°C | 55–65 min | Breast-side down first; flip halfway for crispy skin all over. |
| Chicken SausageFresh · Precooked / smoked chicken sausage | 375°F / 190°C | 8–11 min | Already cooked through — just heating and crisping the casing. |
| Acorn SquashFresh · Halved acorn squash | 375°F / 190°C | 25–35 min | Place cut-side up; fill cavity with butter and brown sugar if desired. |
| Butternut SquashFresh · Cubed (1-inch pieces) | 390°F / 200°C | 16–20 min | Shake basket halfway through for even browning. |
| PlantainsFresh · Ripe plantains (yellow/black skin) — sweet | 375°F / 190°C | 10–14 min | Slice ½ inch thick on the diagonal; toss with a little oil. |
| OkraFresh · Breaded fried okra (cornmeal coated) | 390°F / 200°C | 10–14 min | Spray lightly with oil for a crispy cornmeal crust. |
| Crab CakesFresh · Homemade crab cakes (3–4 oz / 85–115 g each, ¾ in thick) | 375°F / 190°C | 10–14 min | Refrigerate formed cakes 30 min before cooking so they hold together. Spray both sides with oil. |
| Lobster TailFresh · Medium tail (6 oz / 170 g, shell-on) | 380°F / 195°C | 7–9 min | Butterfly and broil-finish: cook meat-side up without flipping. Brush with garlic butter at start. |
| CalamariFresh · Breaded calamari rings (homemade, ¼–⅜ in / 6–10 mm thick) | 400°F / 205°C | 8–11 min | Spray both sides with oil before and after flip for a golden crust. Done when rings are firm and coating is crispy. |
| Frozen Corn DogsFresh · Full-size frozen corn dog (2.67 oz / 75 g each) | 390°F / 200°C | 8–11 min | Cook from frozen; turn once for even browning. Cornbread coating should be golden. |
| Frozen Jalapeño PoppersFresh · Standard breaded frozen jalapeño poppers (0.75–1 oz / 21–28 g each) | 390°F / 200°C | 6–9 min | Cook from fully frozen — never thaw. Check at 6 min; breading should be golden. |
| Beef RoastFresh · Eye of round / bottom round — small (1.5–2 lb / 680–900 g) | 360°F / 180°C | 35–45 min | Reach 145°F (63°C) before removal, then rest at least 3 minutes. Use a food thermometer; do not rely on carryover heat. |
| Chicken Leg QuartersFresh · Standard leg quarter (10–12 oz / 285–340 g) | 375°F / 190°C | 30–38 min | Start skin-side down; flip skin-side up for the last 15 min to crisp. Verify 165°F near the hip joint. |
| BeetsFresh · Cubed beets — ½-inch pieces (peeled) | 400°F / 205°C | 18–22 min | Toss with oil and salt; shake at halfway. Edges caramelize to a deep ruby-red. |
| ParsnipsFresh · Parsnip batons (½ in / 13 mm wide, 3 in / 7 cm long, peeled) | 390°F / 200°C | 14–18 min | Toss with oil and honey; flip once for caramelized edges. |
| Kale ChipsFresh · Standard kale chips (2–3 in / 5–7 cm torn pieces, curly kale) | 375°F / 190°C | 5–8 min | Watch closely — kale chips go from perfect to burnt in 60 seconds. Done when crispy and dry. |
| Apple ChipsFresh · Thin-sliced apple rings (⅛ in / 3 mm, mandoline or very sharp knife) | 300°F / 150°C | 15–20 min | Core removed; no peeling needed. Low temp dehydrates rather than burns. Done when dry and crisp, not soft. |
| DonutsFresh · Canned biscuit dough donuts (1.6 oz / 45 g each, cut with a bottle cap) | 350°F / 175°C | 5–7 min | Flip once; done when light golden-brown. Glaze or cinnamon-sugar immediately after while warm. |
| ChurrosFresh · Homemade piped churros (½ in / 13 mm diameter, 4–6 in / 10–15 cm long) | 375°F / 190°C | 10–13 min | Spray generously with oil before and after flip. Done when golden-brown and firm. Roll in cinnamon-sugar immediately. |
| BrowniesFresh · Box mix brownies in a 6-inch round pan | 325°F / 165°C | 18–24 min | Use a 6-inch oven-safe pan. Check at 18 min with a toothpick; fudgy brownies should have moist crumbs, not wet batter. |
| Garlic BreadFresh · Sliced French bread with garlic butter | 350°F / 175°C | 4–6 min | Place slices butter-side up. Watch closely after 4 min — bread can go from golden to burnt quickly. |
| QuesadillaFresh · Standard flour tortilla (8-inch) with cheese | 370°F / 190°C | 4–6 min | Fold the tortilla in half or use two small tortillas. Flip carefully at 3 min using tongs. |
| RavioliFrom Frozen · Frozen breaded ravioli (toasted ravioli style) | 390°F / 200°C | 10–14 min | No thawing needed. Spray with oil before cooking. Shake or flip at halfway mark for even browning. |
| EdamameFrom Frozen · Frozen edamame in pods | 400°F / 205°C | 12–15 min | No thawing needed. Shake the basket halfway through. The pods may open slightly at the seams — that's normal. |
| Stuffed PeppersFresh · Bell pepper stuffed with ground beef and rice | 375°F / 190°C | 20–25 min | Use pre-cooked rice and pre-browned ground beef for the filling. The air fryer cooks the pepper shell and melts the topping — not raw meat. |
| ArtichokeFresh · Artichoke halved lengthwise | 380°F / 195°C | 12–15 min | Trim the top inch and stem, rub all cut surfaces with lemon juice immediately to prevent browning, then brush with olive oil and season. |
| Duck BreastFresh · Skin-on duck breast (6–8 oz / 170–225 g) | 400°F / 205°C | 15–18 min | Score the skin in a crosshatch pattern before cooking — this lets the thick fat layer render out instead of trapping moisture under the skin. |
| Frozen WafflesFresh · Standard frozen waffle (Eggo-style, square) | 360°F / 180°C | 4–6 min | Cook straight from the freezer — no thawing needed. The waffle crisps much better than in a toaster because heat circulates all around. |
| Cinnamon RollsFresh · Refrigerator tube cinnamon rolls (Pillsbury-style) | 320°F / 160°C | 8–12 min | Line the basket with parchment paper so the rolls don't stick and the icing can be applied easily. Check at 8 min — they should be golden on top and no longer doughy in the center. |
| Onion RingsFresh · Onion rings with panko breadcrumb coating | 375°F / 190°C | 8–11 min | Panko coatings crisp better in an air fryer than wet batter. Dredge in flour → egg wash → panko for the best adhesion. |
| Snap PeasFresh · Whole snap peas | 380°F / 195°C | 6–8 min | Toss with oil and season just before cooking to keep them crisp. |
| Bok ChoyFresh · Baby bok choy, halved lengthwise | 375°F / 190°C | 6–8 min | Cut side down first so the flat surface browns nicely. |
| Salmon PattiesFresh · Homemade salmon patties (½ inch thick) | 375°F / 190°C | 8–10 min | Chill formed patties for 20 minutes before cooking so they hold together. |
| Chicken SchnitzelFresh · Breaded thin-cut chicken breast (½ inch) | 380°F / 195°C | 12–15 min | Pound to even thickness before breading for uniform cooking. |
| Turkey MeatballsFresh · Medium turkey meatballs (1½-inch diameter) | 380°F / 195°C | 12–15 min | Shake basket halfway for even browning on all sides. |
| Frozen SamosasFresh · Standard frozen samosas (store-bought) | 380°F / 195°C | 12–15 min | No oil needed — pastry browns on its own from natural fat content. |
| Bread RollsFresh · Store-bought or homemade dinner rolls | 320°F / 160°C | 5–8 min | Low temp keeps the crust soft; perfect for warming without drying out. |
| Tortilla ChipsFresh · Homemade corn tortilla chips (cut from 6-inch tortillas) | 350°F / 175°C | 5–8 min | Watch closely after 5 minutes — chips go from golden to burnt fast. |
| Frozen WontonsFresh · Standard frozen wontons (any filling) | 380°F / 195°C | 8–12 min | Spray with oil for the crispiest result; flip once halfway. |
| Pigs in BlanketsFresh · Cocktail sausages wrapped in puff pastry or crescent dough | 350°F / 175°C | 12–15 min | Seam-side down first so the pastry seals before flipping. |
| Coconut ShrimpFresh · Large (16–20 count) | 390°F / 200°C | 8–10 min | |
| Pretzel BitesFresh · Frozen (standard) | 370°F / 190°C | 6–8 min | |
| Mac and Cheese BitesFresh · Frozen (standard size) | 380°F / 195°C | 8–10 min | |
| TempehFresh · Thinly sliced (¼ inch) | 375°F / 190°C | 12–15 min | |
| Rack of LambFresh · Half rack (7–8 ribs, ≈600 g) — longer cooking estimate | 400°F / 205°C | 23–27 min | Reach 145°F (63°C) before removal, then rest at least 3 minutes. Use a food thermometer; do not rely on carryover heat. |
| Pork BellyFresh · Thin slices (½ inch / 1.3 cm thick) | 400°F / 205°C | 12–16 min | Skin side up for last few minutes to crisp the skin. |
| Chicken KabobsFresh · Thigh chunks on skewer (1.5-inch pieces) | 400°F / 205°C | 14–18 min | Internal temp 165 °F. Thigh meat stays juicier than breast. |
| Beef KabobsFresh · Sirloin cubes (1.5-inch) — longer cooking estimate | 400°F / 205°C | 12–15 min | Whole cuts of beef, lamb and pork must reach 145°F (63°C) before removal, followed by a rest of at least 3 minutes. Do not rely on carryover heat to reach that minimum. |
| Tuna SteakFresh · Tuna steak (1-inch thick) — well done | 390°F / 200°C | 10–13 min | Fully opaque. Internal temp 145 °F per FDA guidelines. |
| Mahi-MahiFresh · Thick fillet (1–1.5 inch / 25–38 mm thick) | 390°F / 200°C | 10–14 min | Check at 10 min — size varies. Internal temp 145 °F. |
| Sea BassFresh · Chilean sea bass fillet (1–1.5 inch thick) | 390°F / 200°C | 12–16 min | Rich, buttery fish — even great with just salt, pepper, and oil. |
| TroutFresh · Whole rainbow trout (≈12 oz / 340 g), butterflied | 380°F / 195°C | 14–18 min | Butterfly open and season inside cavity with lemon, garlic, and herbs. |
| Soft-Shell CrabFresh · Medium/prime size (3.5–4 inch, ≈90 g) | 390°F / 200°C | 12–16 min | Spray lightly with oil. Shell turns bright red when done. |
| GyozaFresh · Fresh pork gyoza (store-bought or homemade) | 375°F / 190°C | 8–11 min | Spray both sides with oil. Flat/pleated side down first for best browning. |
| EmpanadasFresh · Homemade beef empanadas (hand-sized, ≈100 g) | 375°F / 190°C | 14–18 min | Brush with egg wash before cooking for a golden crust. |
| Potato WedgesFresh · Russet potato wedges (medium potato, 8 wedges) | 400°F / 205°C | 18–22 min | Soak in cold water 20 min, pat dry, then toss in oil and seasoning. |
| Zucchini FriesFresh · Parmesan-crusted zucchini fries | 390°F / 200°C | 10–13 min | Coat in parmesan + panko mixture. Press coating firmly to adhere. |
| Fried PicklesFresh · Breaded dill pickle chips (¼ inch slices) | 400°F / 205°C | 8–11 min | Pat pickles dry, dip in egg wash, then coat in seasoned panko. |
| Stuffed MushroomsFresh · Large stuffed button mushrooms (2–3 inch caps) | 370°F / 190°C | 12–16 min | Place filling-side up the whole time. The caps will release liquid — normal. |
| Portobello MushroomsFresh · Whole portobello cap (4–5 inch, ≈100 g) | 375°F / 190°C | 8–12 min | Gill side up first to catch juices. Brush with olive oil. |
| FennelFresh · Sliced fennel bulb (¼ inch / 6 mm slices) | 390°F / 200°C | 12–16 min | Toss in olive oil, salt, and pepper. Edges should be golden and caramelized. |
| LeeksFresh · Sliced leek rings (½ inch / 12 mm thick) | 380°F / 195°C | 10–14 min | Toss in olive oil, salt, and pepper. Edges will caramelize nicely. |
| Butternut Squash FriesFresh · Thin sticks (¼ inch / 6 mm wide) | 400°F / 205°C | 12–16 min | Toss in oil, salt, and cinnamon or paprika. Shake basket halfway. |
| Apple SlicesFresh · Thick apple slices (½ inch / 12 mm), baked style | 375°F / 190°C | 8–12 min | Tender with caramelized edges. Great with oatmeal or ice cream. |
| Banana ChipsFresh · Thin slices (⅛ inch / 3 mm), sweet style | 290°F / 145°C | 20–30 min | Low and slow for crispy dehydrated chips. Check at 20 min. Sprinkle with cinnamon. |
| Pineapple ChunksFresh · Pineapple chunks (1-inch cubes) | 390°F / 200°C | 8–12 min | Caramelizes naturally from the fruit sugar. Fantastic with Tajin or cinnamon. |
| Grilled CheeseFresh · Classic grilled cheese (2 slices white/sourdough bread) | 375°F / 190°C | 6–9 min | Butter both outer sides of the bread. Flip gently with a spatula. |
| French ToastFresh · Thick brioche or challah french toast (1–1.5 inch / 25–38 mm) | 360°F / 180°C | 10–14 min | Rich bread needs lower temp so the inside cooks before outside burns. |
| WafflesFrom Frozen · Frozen regular waffles (Eggo-style) | 360°F / 180°C | 3–5 min | No thawing needed. Comes out crispier than toaster. |
| Fried EggsFresh · Fully set (over-hard) | 370°F / 190°C | 8–10 min | Yolk and white fully set through. |
| Scrambled EggsFresh · Soft, creamy curds | 300°F / 150°C | 8–10 min | Stir during cooking as needed; egg dishes must reach 160°F (71°C) before removal. |
| Egg BitesFresh · Plain egg bites | 300°F / 150°C | 10–12 min | Fill greased silicone cups two-thirds full; done when set and slightly puffed. |
| OmeletteFresh · Plain omelette | 350°F / 175°C | 8–10 min | Pour whisked eggs into a greased 6-inch pan; done when set and no longer runny on top. |
Useful links
Editorial cooking-time estimates. Manufacturer references on individual model pages support only the specifications stated there; no brand-wide cooking test is claimed. · Last updated 2026-10-26