Pro II
- Tamanho
- -
- Watts
- -
- Melhor para
- Famílias de 3–5 pessoas
Loading…
Loading…
por Cosori (Vesync Co.)
Pesquise por nome do modelo, tamanho, potência, dupla zona ou melhor uso.
Modelos: 4
| Modelo | Tamanho | Watts | Melhor para |
|---|---|---|---|
| Pro II | — | — | Famílias de 3–5 pessoas |
| Dual Blaze | — | — | Cozimento uniforme sem chacoalhar |
| TurboBlaze CAF-DC601-KUS | 6 qt | 1725 W | Cozimento rápido para famílias grandes |
| Dual Zone(Dupla Zona) | — | — | Preparar dois pratos ao mesmo tempo |
Pré-aqueça por 3 minutos. Os programas do app Cosori incluem por padrão um pré-aquecimento de 3 minutos.
Use Match Cook para executar as duas cestas com as mesmas configurações, ou Smart Finish para que dois alimentos terminem ao mesmo tempo.
Corte em destaque por alimento. Linhas marcadas como Cosori-ajustado refletem ajustes específicos de Cosori.
| Alimento | Temp. | Tempo | Notas |
|---|---|---|---|
| Peito de FrangoFresco · Boneless, skinless — small (5–7 oz / 140–200 g) | 375°F / 190°C | 10–12 min | Single layer, not touching. |
| Peito de FrangoFresco · Boneless, skinless — medium (8–10 oz / 225–285 g) | 380°F / 195°C | 12–14 minCosori-ajustado | |
| Coxas de FrangoFresco · 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. |
| Asas de FrangoFresco · Drumettes & flats, separated | 400°F / 205°C | 16–20 minCosori-ajustado | Shake basket at 8 and 14 min for even browning. |
| SalmãoFresco · Fillet — standard (1–1.5 in / 2.5–4 cm thick, 6 oz / 170 g) | 390°F / 200°C | 8–11 minCosori-ajustado | Skin-side down; no flip needed. |
| LinguiçasFresco · Bratwurst / Italian sausage (3–4 oz / 85–115 g each) | 360°F / 180°C | 15–18 min | Score once so they don't burst; lower temp prevents casings from bursting. |
| BatatasFresco · Cubed — 1 in / 2.5 cm pieces | 400°F / 205°C | 14–18 min | Toss in oil and salt; shake halfway. |
| Batatas Fritas CongeladasFresco · Standard-cut frozen fries (½ in / 13 mm) | 400°F / 205°C | 14–18 min | Shake or toss halfway through. |
| BifeFresco · Ribeye / NY strip — 1 in / 2.5 cm thick | 400°F / 205°C | 10–13 minCosori-ajustado | Preheat fully; flip once at 5–6 min. |
| BaconFresco · 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. |
| Costeleta de PorcoFresco · Boneless — thick (1+ in / 25+ mm) | 400°F / 205°C | 12–15 min | Check internal temp at 12 min. |
| HambúrgueresFresco · 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. |
| Sobrecoxa de FrangoFresco · 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. |
| AlmôndegasFresco · 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. |
| CamarãoFresco · 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. |
| TilápiaFresco · 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. |
| BrócolisFresco · 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. |
| Couve de BruxelasFresco · 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. |
| AspargosFresco · 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. |
| Batata DoceFresco · Cubed — 1 in / 2.5 cm pieces | 390°F / 200°C | 12–16 min | Toss with oil and seasoning; shake basket at halfway. |
| TofuFresco · 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. |
| Cachorros-QuentesFresco · 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. |
| Rocambole de CarneFresco · 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. |
| Nuggets de Frango CongeladosFresco · 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. |
| Pizza CongeladaFresco · 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. |
| Croquetes de BatataFresco · Standard frozen tater tots | 400°F / 205°C | 12–16 min | Shake basket at halfway. Single layer for crispiest results; one layer deep maximum. |
| Milho na EspigaFresco · 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. |
| CogumelosFresco · Halved button or cremini mushrooms | 400°F / 205°C | 7–10 min | Cut-side down first for better browning; flip at halfway. |
| Peito de PeruFresco · 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. |
| Bacalhau FrescoFresco · 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. |
| Palitos de PeixeFresco · 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. |
| VieirasFresco · 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. |
| Costeletas de CordeiroFresco · Loin chop — 1 in / 2.5 cm thick | 400°F / 205°C | 10–14 min | Medium-rare at 130–135°F. USDA minimum 145°F with 3-min rest. |
| Costelas de PorcoFresco · 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. |
| AbobrinhaFresco · Sticks / batons — ½ in / 13 mm thick | 400°F / 205°C | 10–13 min | Flip once; edges should be golden. Dry thoroughly after salting. |
| CenourasFresco · 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. |
| VagemFresco · 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. |
| Couve-florFresco · 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. |
| Ovos CozidosFresco · Hard-boiled — fully set yolk | 250°F / 120°C | 15–17 min | Ice bath immediately after. Yolk is firm throughout. Peels very easily. |
| Palitos de MuçarelaFresco · 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. |
| Tiras de FrangoFresco · 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. |
| Filé Mignon SuínoFresco · Whole tenderloin — standard (1–1.25 lb / 450–565 g) | 400°F / 205°C | 22–28 min | Check at 22 min; pull at 140°F and rest 3 min for carryover to 145°F. |
| Bife de PresuntoFresco · 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. |
| Coxas de PeruFresco · 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. |
| Galinha-da-CornualhaFresco · 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. |
| Anéis de Cebola CongeladosFresco · 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. |
| Rolinhos-Primavera CongeladosFresco · 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. |
| FalafelFresco · 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. |
| HalloumiFresco · 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. |
| PimentõesFresco · 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. |
| BerinjelaFresco · 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. |
| Batatas PequenasFresco · 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. |
| Filés de Peixe CongeladosFresco · Standard fillet (4–6 oz) | 400°F / 205°C | 12–15 min | Cook straight from frozen; no thawing needed. |
| Burritos CongeladosFresco · Standard burrito (5 oz) | 360°F / 180°C | 15–18 min | Cook from frozen; flip once for even crisping. |
| Rolinhos de Ovo CongeladosFresco · Standard egg roll (2–3 oz) | 380°F / 195°C | 12–15 min | Cook from frozen; flip for even crunch. |
| Guiozas CongeladasFresco · Standard potsticker (0.75–1 oz each) | 380°F / 195°C | 10–13 min | Lightly oil the basket; cook from frozen. |
| Rolinhos de PizzaFresco · Standard pizza rolls (20 count) | 380°F / 195°C | 6–8 min | Shake basket at halfway mark for even crisping. |
| Batata RaladaFresco · Frozen hash brown patties | 400°F / 205°C | 12–16 min | Cook straight from frozen; flip once for crispy both sides. |
| Frango InteiroFresco · Small whole chicken (3–4 lb) | 360°F / 180°C | 55–65 min | Breast-side down first; flip halfway for crispy skin all over. |
| Linguiça de FrangoFresco · Precooked / smoked chicken sausage | 375°F / 190°C | 8–11 min | Already cooked through — just heating and crisping the casing. |
| Abóbora BolotaFresco · Halved acorn squash | 375°F / 190°C | 25–35 min | Place cut-side up; fill cavity with butter and brown sugar if desired. |
| Abóbora-manteigaFresco · Cubed (1-inch pieces) | 390°F / 200°C | 16–20 min | Shake basket halfway through for even browning. |
| Bananas-da-TerraFresco · 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. |
| QuiaboFresco · Breaded fried okra (cornmeal coated) | 390°F / 200°C | 10–14 min | Spray lightly with oil for a crispy cornmeal crust. |
| Bolinhos de CaranguejoFresco · 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. |
| Cauda de LagostaFresco · 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. |
| LulasFresco · 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. |
| Corn Dogs CongeladosFresco · 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. |
| Jalapeños Recheados CongeladosFresco · 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. |
| Assado BovinoFresco · Eye of round / bottom round — small (1.5–2 lb / 680–900 g) | 360°F / 180°C | 35–45 min | Pull at 125–130°F for medium-rare; rest 15 min. USDA minimum 145°F for whole-muscle beef roast. |
| Quartos Traseiros de FrangoFresco · 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. |
| BeterrabasFresco · 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. |
| PastinacasFresco · 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. |
| Chips de CouveFresco · 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. |
| Chips de MaçãFresco · 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. |
| DonutsFresco · 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. |
| ChurrosFresco · 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. |
| BrowniesFresco · 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. |
| Pão de AlhoFresco · 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. |
| QuesadillaFresco · 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. |
| RavióliCongelado · 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. |
| EdamameCongelado · 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. |
| Pimentões RecheadosFresco · 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. |
| AlcachofraFresco · 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. |
| Peito de PatoFresco · 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. |
| Waffles CongeladosFresco · 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. |
| Rolinhos de CanelaFresco · 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. |
| Anéis de CebolaFresco · 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. |
| Ervilhas-TortasFresco · Whole snap peas | 380°F / 195°C | 6–8 min | Toss with oil and season just before cooking to keep them crisp. |
| Acelga-ChinesaFresco · Baby bok choy, halved lengthwise | 375°F / 190°C | 6–8 min | Cut side down first so the flat surface browns nicely. |
| Bolinhos de SalmãoFresco · 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. |
| Schnitzel de FrangoFresco · Breaded thin-cut chicken breast (½ inch) | 380°F / 195°C | 12–15 min | Pound to even thickness before breading for uniform cooking. |
| Almôndegas de PeruFresco · Medium turkey meatballs (1½-inch diameter) | 380°F / 195°C | 12–15 min | Shake basket halfway for even browning on all sides. |
| Samosas CongeladasFresco · Standard frozen samosas (store-bought) | 380°F / 195°C | 12–15 min | No oil needed — pastry browns on its own from natural fat content. |
| PãezinhosFresco · 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. |
| Chips de TortillaFresco · 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. |
| Wontons CongeladosFresco · Standard frozen wontons (any filling) | 380°F / 195°C | 8–12 min | Spray with oil for the crispiest result; flip once halfway. |
| Enroladinhos de SalsichaFresco · 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. |
| Camarão com CocoFresco · Large (16–20 count) | 390°F / 200°C | 8–10 min | |
| Bolinhas de PretzelFresco · Frozen (standard) | 370°F / 190°C | 6–8 min | |
| Bolinhos de Macarrão com QueijoFresco · Frozen (standard size) | 380°F / 195°C | 8–10 min | |
| TempehFresco · Thinly sliced (¼ inch) | 375°F / 190°C | 12–15 min | |
| Carré de CordeiroFresco · Half rack (7–8 ribs, ≈600 g) — medium-rare | 400°F / 205°C | 18–22 min | Internal temp 130–135 °F for medium-rare. Rest 5 min before slicing. |
| Barriga de PorcoFresco · 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. |
| Espetinhos de FrangoFresco · 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. |
| Espetinhos de Carne BovinaFresco · Sirloin cubes (1.5-inch) — medium-rare | 400°F / 205°C | 8–11 min | Internal temp 130–135 °F. Rest 3 min. |
| Bife de AtumFresco · Tuna steak (1-inch thick) — medium | 400°F / 205°C | 7–9 min | Slightly pink center. Internal temp 125–130 °F. |
| Dourado-do-MarFresco · 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. |
| RobaloFresco · 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. |
| TrutaFresco · 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. |
| Caranguejo de Casca MoleFresco · 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. |
| GuiozaFresco · 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. |
| Empanadas RecheadasFresco · Homemade beef empanadas (hand-sized, ≈100 g) | 375°F / 190°C | 14–18 min | Brush with egg wash before cooking for a golden crust. |
| Batatas RústicasFresco · 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. |
| Palitos Crocantes de AbobrinhaFresco · Parmesan-crusted zucchini fries | 390°F / 200°C | 10–13 min | Coat in parmesan + panko mixture. Press coating firmly to adhere. |
| Picles EmpanadosFresco · 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. |
| Cogumelos RecheadosFresco · 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. |
| Cogumelos PortobelloFresco · 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. |
| FunchoFresco · 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. |
| Alho-PoróFresco · 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. |
| Palitos de Abóbora-ManteigaFresco · 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. |
| Fatias de MaçãFresco · 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. |
| Chips de BananaFresco · 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. |
| Pedaços de AbacaxiFresco · Pineapple chunks (1-inch cubes) | 390°F / 200°C | 8–12 min | Caramelizes naturally from the fruit sugar. Fantastic with Tajin or cinnamon. |
| Queijo QuenteFresco · 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. |
| RabanadaFresco · 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. |
| Waffles CrocantesCongelado · Frozen regular waffles (Eggo-style) | 360°F / 180°C | 3–5 min | No thawing needed. Comes out crispier than toaster. |
| Ovos FritosFresco · Jammy yolk (over-medium) | 370°F / 190°C | 6–8 min | White fully set, yolk soft and jammy. Check at 6 minutes. |
| Ovos MexidosFresco · Soft, creamy curds | 300°F / 150°C | 8–10 min | Whisk with a splash of milk; stir every 3–4 minutes. Pull while still slightly glossy. |
| Bolinhos de OvoFresco · Plain egg bites | 300°F / 150°C | 10–12 min | Fill greased silicone cups two-thirds full; done when set and slightly puffed. |
| OmeleteFresco · 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. |
Como Associado da Amazon, recebemos por compras qualificadas. Alguns links de lojas podem ser de afiliado e não custam nada a mais para você.
Based on Cosori official user manuals (CP158-AF / CP267-AF / CAF-DC601S) + r/Cosori community testing · Atualizado em 18 de junho de 2026