CT-AF-001 Chicken Tenders (Fresh / Uncooked)
1.5-inch thick raw tenderloins, breaded or unbreaded
fresh 400°F (204°C) 10–12 mins 5m 165°F (74°C) VIEW CT-AF-002 Chicken Tenders (Frozen Pre-Cooked)
Commercial frozen breaded tenders directly from freezer
frozen 390°F (199°C) 10–12 mins 6m 165°F (74°C) VIEW CT-AF-003 Chicken Wings (Party Wings / Flats & Drums)
Split party wings, raw, patted completely dry
fresh 380°F for 15m, then 400°F for 5m 20 mins total 10m 175°F–185°F (tender collagen breakdown) VIEW CT-AF-004 Chicken Breast (Boneless, Skinless)
6–8 oz breasts, pounded to even 3/4-inch thickness
fresh 380°F (193°C) 12–15 mins 7m 165°F (74°C) VIEW CT-AF-005 Chicken Thighs (Boneless, Skinless)
Raw boneless thighs, excess fat trimmed
fresh 390°F (199°C) 14–16 mins 8m 175°F (79°C) VIEW CT-AF-006 Chicken Thighs (Bone-In, Skin-On)
Raw bone-in thighs, skin patted dry and salted
fresh 380°F (193°C) 22–24 mins 12m 180°F (82°C) VIEW CT-AF-007 Chicken Drumsticks (Bone-In)
4–6 raw chicken legs, seasoned dry rub
fresh 380°F (193°C) 20–22 mins 10m 180°F (82°C) VIEW CT-AF-008 Beef Burger Patties (1/3 lb Fresh 80/20)
1/3 lb patties, 3/4-inch thick with thumb center dimple
fresh 375°F (190°C) 10 mins 6m 160°F (71°C) for medium-well VIEW CT-AF-009 Beef Burger Patties (Frozen Raw)
Commercial frozen 1/4 lb or 1/3 lb raw patties
frozen 375°F (190°C) 14 mins 8m 160°F (71°C) VIEW CT-AF-010 Sirloin Steak Bites
1-inch cubes, tossed in oil, garlic powder, salt
fresh 400°F (204°C) 6–8 mins 4m 135°F (medium-rare) / 145°F (medium) VIEW CT-AF-011 Beef & Pork Meatballs (Fresh, 1.5-inch)
1.5-inch rolled raw meatballs in single layer
fresh 380°F (193°C) 10–12 mins 6m 165°F (74°C) VIEW CT-AF-012 Salmon Fillets (Fresh Center Cut)
6 oz center cut fillets, 1-inch thick, skin-on
fresh 400°F (204°C) 8–10 mins No Flip 135°F (flaky medium) -> 140°F rest VIEW CT-AF-013 Salmon Fillets (Frozen Solid / No-Thaw)
Individually vacuum-sealed frozen 6 oz fillets
frozen 380°F (193°C) 14–16 mins 8m 138°F–142°F VIEW CT-AF-014 Jumbo Shrimp (Peeled & Deveined)
16/20 count raw shrimp, patted dry, tossed in oil & seasoning
fresh 400°F (204°C) 6–8 mins 4m 145°F (63°C) VIEW CT-AF-015 Cod / Haddock Fillet (Whitefish)
6 oz fresh cod loins, seasoned or lightly breaded
fresh 390°F (199°C) 9–11 mins No Flip 145°F (63°C) VIEW CT-AF-016 Pork Chops (1-inch Thick, Bone-In)
1-inch thick center cut chops, seasoned dry rub
fresh 380°F (193°C) 12–14 mins 7m 145°F (63°C) with 3m rest VIEW CT-AF-017 Bacon (Thick Cut Slices)
4–6 slices laid flat across basket grate
fresh 375°F (190°C) 8–10 mins No Flip Fully crisped VIEW CT-AF-018 Bratwurst & Italian Sausages (Raw Links)
Fresh raw sausage links, un-pricked
fresh 375°F (190°C) 12–15 mins 7m 160°F (71°C) VIEW CT-AF-019 Pork Tenderloin (Whole Roast)
1.25 lb whole tenderloin, seasoned with dry rub
fresh 400°F (204°C) 18–20 mins 10m 140°F (pull) -> 145°F (after 10m rest) VIEW CT-AF-020 Frozen French Fries (Standard Cut / Crinkle)
Commercial frozen fries (Ore-Ida, McCain)
frozen 400°F (204°C) 14–16 mins 8m Piping hot & golden VIEW CT-AF-021 Broccoli Florets (Fresh)
Bite-sized florets, tossed in 1 tbsp olive oil, garlic salt, parm
fresh 380°F (193°C) 8 mins 4m Tender-crisp with charred tips VIEW CT-AF-022 Baked Russet Potatoes (Whole)
8–10 oz russet potatoes, poked with fork, rubbed in oil & coarse salt
fresh 400°F (204°C) 40–45 mins 20m 205°F–210°F (fluffiest texture) VIEW CT-AF-023 Frozen Mozzarella Sticks
Frozen commercial cheese sticks in single layer
frozen 380°F (193°C) 5–6 mins 3m Melted cheese stretch VIEW CT-AF-024 Frozen Dumplings & Gyoza (Pork / Chicken)
Frozen potstickers, sprayed lightly with oil on both sides
frozen 380°F (193°C) 8–10 mins 5m 165°F (74°C) VIEW CT-AF-025 Asparagus Spears (Fresh)
Trimmed fresh asparagus, tossed with olive oil, lemon, salt
fresh 390°F (199°C) 6–8 mins 4m Tender crisp VIEW CT-AF-026 Tater Tots (Frozen)
Commercial frozen potato puffs in single/double layer
frozen 400°F (204°C) 12–14 mins 6m Crispy golden shell VIEW CT-AF-029 Fresh Green Beans
12 oz trimmed fresh green beans
fresh 380°F (193°C) 8–10 mins 5m Fork tender with blistered skin VIEW CT-AF-027 Corn on the Cob (Fresh)
Husked fresh sweet corn ears, cut in half if needed
fresh 400°F (204°C) 12–15 mins 7m Juicy, plump kernels VIEW CT-AF-028 Frozen Taquitos / Flautas
6-8 frozen beef or chicken taquitos in single layer
frozen 380°F (193°C) 7–9 mins 4m 165°F (74°C) VIEW CT-AF-030 Buffalo Cauliflower Florets
Bite-sized raw florets tossed in light batter or dry rub
fresh 390°F (199°C) 12–15 mins 7m 165°F (tender with charred edges) VIEW CT-AF-031 Air Fryer Soft & Hard-Boiled Eggs
Large whole eggs straight from refrigerator
refrigerated 270°F (132°C) 13–15 mins No Flip 160°F (set yolk) VIEW CT-AF-032 Whole Baked Russet Potato (Air Fryer)
2 medium-large russet potatoes (about 12 oz each), scrubbed, dried, pricked 6–8 times with a fork, rubbed with 1 tsp oil + 1/2 tsp kosher salt each
fresh 400°F (204°C) 35–45 mins (no flip) No Flip 205°F–210°F internal — starch fully gelatinised for a fluffy interior VIEW CT-AF-033 Cauliflower Florets (Fresh, Air Fryer)
1 lb fresh cauliflower florets cut into uniform 1.5-inch pieces, tossed with 1.5 tbsp oil + 1 tsp kosher salt + 1/2 tsp black pepper + optional 1/2 tsp smoked paprika
fresh 380°F (193°C) 12–15 mins (shake at 8 min) 8m — VIEW CT-AF-034 Brussels Sprouts (Halved, Fresh, Air Fryer)
1 lb fresh Brussels sprouts trimmed and halved cut-side down first, tossed with 1.5 tbsp oil + 1 tsp kosher salt + 1/2 tsp black pepper
fresh 380°F (193°C) 12–15 mins (shake at 8 min) 8m — VIEW CT-AF-035 Frozen Hash Brown Patties (Air Fryer)
4 frozen hash brown patties (Ore-Ida standard) placed in a single layer in the air fryer basket, no oil spray needed (patties are pre-fried)
frozen 380°F (193°C) 8–10 mins (flip at 5 min) 5m — VIEW CT-AF-036 Frozen Egg Rolls (Air Fryer)
6–8 frozen egg rolls placed in a single layer in the air fryer basket, spaced 1/2 inch apart, spray-oiled lightly on both sides for extra crisp
frozen 380°F (193°C) 10–12 mins (flip at 6 min) 6m 165°F at the centre — safe for the pork or chicken filling VIEW CT-AF-037 Frozen Beer-Battered Onion Rings (Air Fryer)
1 bag (about 16 rings) frozen beer-battered or breaded onion rings arranged in a single layer in the air fryer basket, ideally not overlapping
frozen 400°F (204°C) 8–10 mins (shake at 5 min) 5m — VIEW CT-AF-038 Baked Potatoes (Whole Russet)
6-8 oz russet potatoes, scrubbed, poked with fork, lightly oiled
fresh 400°F (204°C) 40–50 mins 25m 205°F–210°F (96°C–99°C) internal VIEW CT-AF-039 Sweet Potatoes (Whole, Medium)
8-10 oz medium sweet potatoes, scrubbed, pierced multiple times with paring knife
fresh 390°F (199°C) 40–45 mins 20m 205°F–210°F (96°C–99°C) internal VIEW CT-AF-040 Meatloaf (Classic 2 lb Loaf)
1.5-2 lb loaf (80/20 beef or beef/pork blend), shaped into oval on perforated parchment
fresh 350°F (177°C) 30–35 mins No Flip 160°F (71°C) internal VIEW CT-AF-041 Beef & Pork Meatballs (Baked, 1.5-inch)
1.5-inch raw beef & pork meatballs (~1.5 oz each), spaced in single layer
fresh 380°F (193°C) 10–12 mins 6m 160°F (71°C) internal VIEW CT-AF-042 Broccoli Florets
1.5-inch fresh bite-sized florets, completely dry, tossed with olive oil and salt
fresh 375°F (191°C) 7–9 mins 4m — VIEW CT-AF-043 Chicken Breast (Frozen, Boneless)
6-8 oz boneless, skinless chicken breast, frozen solid, lightly brushed with oil
frozen 360°F (182°C) 20–25 mins 12m 165°F (74°C) internal VIEW CT-AF-044 Acorn Squash (Halved, Roasted)
1 medium acorn squash (about 1.5 lbs), halved lengthwise, seeds scooped out, flesh scored in diamond pattern, brushed with melted butter and maple syrup
fresh 375°F (191°C) 20–25 mins No Flip — VIEW CT-AF-045 Whole Chicken (3–4 lb)
3.5-4 lb whole chicken, patted thoroughly dry, cavity seasoned, breast side down first
fresh 360°F (182°C) 50–60 mins 35m 165°F breast / 175°F thigh (74°C / 79°C) VIEW CT-AF-046 Roasted Baby Yukon Gold Potatoes (Halved)
Baby Yukon Golds (1.5-inch diameter), washed, halved, tossed with oil and seasoning
fresh 390°F (199°C) 15–18 mins 9m — VIEW CT-AF-047 Baked Cod Fillets (1-inch Thick)
1-inch thick fresh Pacific cod fillets (5-6 oz each), patted dry, seasoned with paprika and salt
fresh 380°F (193°C) 9–12 mins No Flip 145°F (63°C) internal VIEW CT-AF-048 Frozen Fully-Cooked Chicken Nuggets (Tyson Fun Nuggets)
Standard commercial frozen pre-cooked chicken nuggets (10-12 count), straight from freezer
frozen 400°F (204°C) 8–10 mins 5m 165°F (74°C) internal VIEW CT-AF-049 Frozen Crinkle-Cut French Fries (Ore-Ida Golden Crinkles)
Frozen crinkle-cut fries (1 lb bag), loaded directly without thawing
frozen 400°F (204°C) 14–18 mins 8m — VIEW CT-AF-050 Frozen Mozzarella Sticks (Oven-Baked)
Standard frozen breaded mozzarella sticks (6-8 pieces), unthawed, single layer with space
frozen 375°F (191°C) 5–7 mins 3m — VIEW CT-AF-051 Frozen Tater Tots (Oven-Baked)
Frozen shredded potato tots (12-16 oz), straight from freezer into basket
frozen 400°F (204°C) 12–15 mins 7m — VIEW CT-AF-052 Honey-Glazed Carrots (Whole or Halved)
Carrots cut into 1/2-inch thick diagonal coins or sticks, tossed in 1 tsp oil (reserve honey for finish)
fresh 380°F (193°C) 12–15 mins 7m — VIEW CT-AF-053 Italian Sausage Links (Oven-Roasted)
Raw pork Italian sausage links (3.5-4 oz each), pierced once with toothpick
fresh 360°F (182°C) 12–15 mins 7m 160°F (71°C) internal VIEW CT-AF-054 Hot Dogs (Oven-Roasted)
All-beef frankfurters (standard bun-length), cross-hatched with shallow diagonal slits
refrigerated 390°F (199°C) 5–7 mins 3m 165°F (74°C) piping hot VIEW CT-AF-055 Roasted Whole Cremini (Baby Bella) Mushrooms
Whole baby bella (cremini) mushrooms, wiped clean, stems trimmed, tossed in oil and soy sauce
fresh 380°F (193°C) 10–12 mins 5m — VIEW CT-AF-056 Roasted Cauliflower Florets
Fresh cauliflower cut into 1.5-inch flat-sided florets, dry, oiled and spiced
fresh 380°F (193°C) 12–15 mins 7m — VIEW CT-AF-057 Roasted Asparagus Spears (Medium Thickness)
Medium-thickness spears, woody ends snapped off, lightly coated in olive oil and lemon zest
fresh 390°F (199°C) 6–8 mins 4m — VIEW CT-AF-058 Roasted Broccoli Florets
Fresh bite-sized broccoli crowns and peeled stems, thoroughly dried and seasoned with garlic salt
fresh 380°F (193°C) 8–10 mins 5m — VIEW CT-AF-059 Shrimp (Roasted, Jumbo)
Large raw shrimp (21/25 count), peeled and deveined, patted completely dry, seasoned with oil and cajun spice
fresh 390°F (199°C) 5–7 mins 3m 145°F (63°C) internal VIEW CT-AF-060 Roasted Sweet Potato Cubes (1-inch)
Sweet potatoes peeled and diced into uniform 3/4-inch cubes, lightly oiled and tossed in smoked paprika
fresh 380°F (193°C) 12–15 mins 6m — VIEW CT-AF-061 Tilapia Fillet (Baked)
Fresh skinless tilapia fillets (4-5 oz each), patted dry, seasoned with garlic, herb, salt
fresh 375°F (191°C) 8–10 mins No Flip 145°F (63°C) internal VIEW CT-AF-062 Roasted Zucchini Half-Moons
Medium zucchini halved lengthwise and sliced into 1/2-inch thick half-moons, tossed in oil and oregano
fresh 390°F (199°C) 8–10 mins 4m — VIEW CT-AF-063 Zucchini (Roasted Halves or Rounds)
Zucchini sliced into 1/2-inch thick rounds, patted dry on paper towel, lightly oiled
fresh 390°F (199°C) 8–10 mins 5m — VIEW CT-AF-064 Sirloin Steak Bites (Sheet-Pan Oven Method)
Top sirloin steak cut into 1-inch cubes, patted bone-dry, tossed with high-smoke oil and garlic pepper
fresh 400°F (204°C) 5–7 mins 3m 135°F (pull) → 145°F (63°C) medium after rest VIEW CT-AF-065 Crispy Smoked Chicken Wings
Party chicken wings (flats & drumettes), patted bone dry, tossed with baking powder and kosher salt
fresh 390°F (199°C) 18–22 mins 10m 175°F–185°F (79°C–85°C) internal for collagen melt VIEW CT-AF-066 Ahi Tuna Steak (Seared Rare, Sushi-Grade)
6 oz sushi-grade yellowfin or bigeye tuna steak (1-inch thick), chilled, sesame-crusted
refrigerated 400°F (204°C) 3–5 mins 2m 120°F (49°C) (rare) VIEW CT-AF-067 All-Beef Hot Dogs (Simmer, Fully Cooked)
Standard bun-length all-beef frankfurters, crosshatch scored on both sides
refrigerated 390°F (199°C) 5–7 mins 3m 160°F (71°C) VIEW CT-AF-068 All-Beef Hot Dogs (Grilled, Fully-Cooked)
Jumbo 1/4 lb all-beef dinner franks, spiral cut along length
refrigerated 390°F (199°C) 6–8 mins 4m 160°F (71°C) VIEW CT-AF-069 Grilled Asparagus (Thick Spears)
Thick fresh asparagus stalks (1/2-inch diameter), woody ends trimmed, rolled in olive oil and lemon zest
fresh 400°F (204°C) 6–8 mins 4m — VIEW CT-AF-070 Fresh Asparagus Spears (Blanched)
Medium fresh asparagus spears, trimmed and lightly misted with avocado oil and parmesan
fresh 390°F (199°C) 5–7 mins 3m — VIEW CT-AF-071 Baby Back Pork Ribs (2-2-1 Method)
Pork baby back ribs cut into 3-4 bone sections, dry rubbed with brown sugar and smoked paprika
fresh 375°F (191°C) 22–26 mins 12m 195°F (91°C) VIEW CT-AF-072 Baby Back Pork Ribs (Grill, Two-Zone Indirect)
Pre-seasoned 4-bone pork loin rib portions standing upright in rib rack or laid flat in basket
fresh 350°F (177°C) 25–30 mins 15m 195°F (91°C) VIEW CT-AF-073 Backyard Beef Burgers (1/3 lb, Direct Heat)
1/3 lb fresh 80/20 ground chuck patties (3/4-inch thick), thumb-dimpled in center, seasoned with coarse salt
fresh 380°F (193°C) 9–12 mins 6m 160°F (71°C) VIEW CT-AF-074 Oven-Baked Bacon (Regular-Cut Strips)
Standard regular-cut cured pork bacon strips (approx 0.06-inch), cut in half to fit basket
refrigerated 375°F (191°C) 7–9 mins 4m — VIEW CT-AF-075 Bacon (Thick-Cut, Sheet Pan Method)
Thick-cut hardwood smoked pork bacon strips (1/8-inch thick), laid flat in single layer
refrigerated 380°F (193°C) 10–13 mins 6m — VIEW CT-AF-076 Foil-Wrapped Baked Potato (Grill)
Medium russet potato (8–10 oz), pierced, rubbed with oil, wrapped in single layer of foil
fresh 400°F (204°C) 40–48 mins 20m 205°F (96°C) VIEW CT-AF-077 BBQ Baby Back Ribs (One Rack, Cut in Thirds)
Pork baby back rib rack cut into 3 sections, rubbed with brown sugar blend, basted with barbecue glaze
fresh 375°F (191°C) 20–25 mins 12m 195°F (91°C) VIEW CT-AF-078 BBQ Chicken Breasts (Two-Zone Heat)
Two 8 oz boneless skinless chicken breasts, dry-rubbed, cooked and basted with thick barbecue sauce
fresh 375°F (191°C) 13–16 mins 8m 165°F (74°C) VIEW CT-AF-079 Beef & Broccoli Stir-Fry (Flank Steak, Skillet)
Thin-sliced flank steak strips tossed with small broccoli florets in soy-garlic-sesame marinade
fresh 400°F (204°C) 6–8 mins 4m 140°F (60°C) VIEW CT-AF-080 Black Bean, Sweet Corn & Pepper Jack Quesadillas
8-inch flour tortilla folded over black beans, corn, and shredded pepper jack cheese, lightly oiled
fresh 380°F (193°C) 6–8 mins 4m — VIEW CT-AF-081 Blackened Chicken Breast (Boneless, Cajun / Prudhomme Style)
Pounded 6–8 oz boneless chicken breast coated in melted butter and heavy Cajun blackened seasoning
fresh 390°F (199°C) 11–14 mins 6m 165°F (74°C) VIEW CT-AF-082 Blistered Shishito Peppers (Whole, Bar-Snack Style)
Whole fresh shishito peppers, pierced once, tossed with 1 tsp sesame or olive oil and coarse flaky sea salt
fresh 400°F (204°C) 5–7 mins 3m — VIEW CT-AF-083 Bone-In Pork Chops (1-Inch Thick, Butter-Basted)
1-inch thick center cut bone-in pork chop (approx 10 oz), dried, rubbed with oil and garlic herb seasoning
fresh 380°F (193°C) 12–15 mins 7m 145°F (63°C) VIEW CT-AF-084 Bone-In Turkey Breast (Half or Whole, 5–7 lb)
Split bone-in skin-on turkey breast half (2.5–3 lb), herb-butter rubbed under and over skin
fresh 350°F (177°C) 38–48 mins 22m 165°F (74°C) VIEW CT-AF-085 Boneless Skinless Chicken Breast (Pan-Seared, 1/2-Inch Pounded)
6 oz chicken breast cutlet pounded to uniform 1/2-inch thickness, seasoned with Italian herbs and oil
fresh 380°F (193°C) 9–12 mins 5m 165°F (74°C) VIEW CT-AF-086 Boneless Country-Style Pork Ribs (BBQ Braised)
Boneless country-style pork ribs (pork shoulder strips, approx 1-inch thick), dry rubbed
fresh 380°F (193°C) 16–20 mins 9m 160°F (71°C) VIEW CT-AF-087 Boneless Pork Chops (Skillet, Pan-Seared, 1-Inch Thick)
1-inch thick boneless pork loin chop (7–8 oz), seasoned with kosher salt, pepper, and garlic oil
fresh 380°F (193°C) 10–13 mins 6m 145°F (63°C) VIEW CT-AF-088 Fresh Bratwurst (Uncooked Pork Sausage)
4 fresh raw pork bratwurst links (approx 3.5 oz each), unpierced, spaced evenly in basket
fresh 360°F (182°C) 12–15 mins 7m 160°F (71°C) VIEW CT-AF-089 Fresh Bratwurst (Parboil Before Grill or Sear)
Beer-parboiled bratwurst links, patted dry and brushed with light oil for rapid casing crisping
fresh 390°F (199°C) 6–8 mins 4m 160°F (71°C) VIEW CT-AF-090 Breaded Chicken Cutlets (Pan-Fried / Milanese)
Pounded 1/2-inch chicken breast cutlets, dredged in seasoned flour, egg, and panko breadcrumbs
fresh 390°F (199°C) 9–12 mins 6m 165°F (74°C) VIEW CT-AF-091 Butternut Squash (Cubed, Roasted)
Peeled butternut squash cut into uniform 3/4-inch cubes, tossed with oil and cinnamon or chili powder
fresh 390°F (199°C) 14–18 mins 9m — VIEW CT-AF-092 Roasted Cabbage Steaks (1-inch Thick Wedges)
1-inch thick cabbage round or wedge, brushed with olive oil, seasoned with garlic powder and sea salt
fresh 380°F (193°C) 12–15 mins 7m — VIEW CT-AF-093 Cedar-Plank Salmon Fillet (Skin-On)
6 oz salmon fillet placed on pre-soaked mini cedar plank sized to fit air fryer basket
fresh 380°F (193°C) 10–13 mins No Flip 128°F (53°C) VIEW CT-AF-094 Chicken Drumsticks (Bone-In, Dry-Brined)
4–5 bone-in fresh chicken drumsticks, patted dry and rubbed with smoked paprika and kosher salt
fresh 390°F (199°C) 20–25 mins 12m 175°F (79°C) VIEW CT-AF-095 Chicken Fajitas (Sliced Chicken & Peppers)
1 lb boneless chicken breast sliced into 1/2-inch strips with bell peppers and onions, tossed in fajita spice
fresh 380°F (193°C) 10–13 mins 6m 165°F (74°C) VIEW CT-AF-096 One-Pan Chicken Parmesan (Skillet, No Breading, Pan-Seared)
6 oz boneless chicken breast, Italian herb seasoned, topped with 2 tbsp marinara and shredded mozzarella
fresh 380°F (193°C) 12–15 mins No Flip 165°F (74°C) VIEW CT-AF-097 Classic Grilled Cheese Sandwich (Low & Slow Sourdough)
Sliced sharp cheddar and gruyere between thick buttered sourdough bread slices
fresh 370°F (188°C) 6–8 mins 4m — VIEW CT-AF-098 Blackened Cod Fillet (1-inch thick)
6 oz Pacific cod fillet (1-inch thick), brushed with melted butter and coated in Cajun blackened rub
fresh 390°F (199°C) 9–12 mins No Flip 145°F (63°C) VIEW CT-AF-099 Maryland-Style Crab Cakes (Jumbo Lump)
Two 4 oz Maryland jumbo lump crab cakes, bound with minimal mayo/egg, brushed with melted butter
refrigerated 375°F (191°C) 8–10 mins No Flip 155°F (68°C) VIEW CT-AF-100 Roasted Sheet Pan Potato Gnocchi & Bell Peppers
Shelf-stable potato gnocchi (uncooked, no boiling) and bell pepper chunks tossed with olive oil and salt
fresh 390°F (199°C) 10–13 mins 6m — VIEW CT-AF-101 Crispy-Skin Chicken Thighs (Bone-in)
2 large bone-in skin-on chicken thighs (6–8 oz each), dried with paper towels and salted
fresh 380°F (193°C) 20–25 mins 12m 175°F (79°C) VIEW CT-AF-102 Crispy-Skin Salmon Fillet (6 oz Skin-On)
6 oz center-cut skin-on salmon fillet, skin scaled and scored, rubbed with olive oil and kosher salt
fresh 390°F (199°C) 8–11 mins No Flip 128°F (53°C) VIEW CT-AF-103 Filet Mignon (Center Cut Tenderloin)
6–8 oz center-cut beef tenderloin steak (1.5-inch thick), salted and lightly oiled
fresh 400°F (204°C) 10–14 mins 6m 130°F (54°C) (medium-rare) VIEW CT-AF-104 Flank Steak (Whole, 1.5–2 lb)
1.5 lb whole flank steak cut in half to fit basket, marinated and patted dry with oil rub
fresh 400°F (204°C) 8–11 mins 5m 135°F (57°C) (medium-rare) VIEW CT-AF-105 Classic French Toast (Custard-Soaked Brioche)
Thick-cut brioche slices dipped in cinnamon egg custard, cut into sticks and placed in parchment-lined basket
fresh 370°F (188°C) 6–8 mins 4m — VIEW CT-AF-106 Fresh Bratwurst (Uncooked Pork Links, Beer-Braise + Sear)
4 raw pork bratwurst sausages (approx 1 lb total), arranged with 1/2-inch space between links
fresh 360°F (182°C) 12–15 mins 7m 160°F (71°C) VIEW CT-AF-107 Fried Eggs (Sunny-Side Up)
2 large fresh eggs cracked into buttered oven-safe silicone or ceramic ramekins
refrigerated 330°F (166°C) 4–6 mins No Flip — VIEW CT-AF-108 Garlic Bread (Toasted)
1-inch slices of French or Italian bread, spread with garlic herb butter and parsley
fresh 360°F (182°C) 4–6 mins No Flip — VIEW CT-AF-109 Garlic Butter Mushrooms (Cremini, Skillet)
8 oz whole cremini or button mushrooms, wiped clean, tossed with melted garlic butter and thyme
fresh 380°F (193°C) 8–11 mins 5m — VIEW CT-AF-110 Garlic Butter Shrimp (15-Minute Skillet)
1 lb large peeled & deveined raw shrimp (26/30 count), tossed with melted garlic butter, paprika, and parsley
fresh 380°F (193°C) 6–8 mins 4m 140°F (60°C) VIEW CT-AF-111 Grilled Cheese Sandwich (Buttered Sourdough / Sharp Cheddar)
Sourdough bread filled with thick-sliced sharp cheddar, buttered on both outer faces
fresh 370°F (188°C) 6–8 mins 4m — VIEW CT-AF-112 Chicken Thigh & Bell Pepper Skewers
Boneless chicken thigh cubes (1-inch) and bell pepper chunks threaded on wooden skewers
fresh 380°F (193°C) 11–14 mins 6m 175°F (79°C) VIEW CT-AF-113 Grilled USDA Choice Ribeye Steak
1-inch thick boneless USDA Choice ribeye (12 oz), seasoned with coarse kosher salt and black pepper
fresh 400°F (204°C) 10–13 mins 6m 135°F (57°C) (medium-rare) VIEW CT-AF-114 Juicy Grilled Turkey Patties (93/7)
1/3 lb ground turkey patties (93/7 lean), seasoned with onion powder, garlic salt, and olive oil
fresh 375°F (191°C) 11–14 mins 6m 165°F (74°C) VIEW CT-AF-115 Pan-Crisped Gnocchi (Shelf-Stable or Fresh, No-Boil)
1 lb shelf-stable potato gnocchi, tossed with olive oil, garlic powder, and fresh rosemary
fresh 390°F (199°C) 9–12 mins 5m — VIEW