| Chicken Breast (Boneless, 8oz) | Poultry & Meat | 400°F (25m) | 375°F | 18 mins | Flip at 9m | 165°F | Coat with olive oil spray. Rest 5 mins before slicing. |
| Chicken Thighs (Bone-in, Skin-on) | Poultry & Meat | 400°F (35m) | 380°F | 22 mins | Flip skin up at 12m | 175°F | Start skin-down, flip skin-up for ultra-crispy crackling. |
| Chicken Wings (Fresh, Split) | Poultry & Meat | 425°F (40m) | 390°F | 20 mins | Shake at 8m & 15m | 165°F | Toss in baking powder (1 tsp/lb) before cooking for blistered skin. |
| Chicken Drumsticks | Poultry & Meat | 400°F (35m) | 380°F | 22 mins | Rotate at 11m | 175°F | Dark meat is juiciest when cooked to 175°F to melt collagen. |
| Whole Roaster Chicken (4-5 lb) | Poultry & Meat | 375°F (75m) | 350°F | 55 mins | Flip breast up at 30m | 165°F | Cook breast-side down first to keep white meat tender. |
| Turkey Breast (Boneless 2-3 lb) | Poultry & Meat | 350°F (60m) | 330°F | 45 mins | Flip at 25m | 165°F | Brush with melted herb butter during the last 10 minutes. |
| Ribeye Steak (1-inch thick) | Poultry & Meat | 425°F (18m) | 400°F | 10 mins | Flip at 5m | 135°F | Preheat air fryer for 4 mins to get deep brown sear. |
| Sirloin Steak (6-8 oz) | Poultry & Meat | 425°F (16m) | 400°F | 9 mins | Flip at 5m | 135°F | Medium-rare target is 130-135°F; pull at 128°F to account for carryover. |
| Beef Hamburgers (1/3 lb Patties) | Poultry & Meat | 400°F (20m) | 375°F | 12 mins | Flip at 7m | 160°F | Press thumb indentation in middle to prevent doming. |
| Homemade Beef Meatballs | Poultry & Meat | 400°F (22m) | 380°F | 11 mins | Shake basket at 6m | 160°F | Air circulation browns outer crust without flattening bottoms. |
| Pork Chops (Bone-in, 1-inch) | Poultry & Meat | 400°F (25m) | 375°F | 14 mins | Flip at 7m | 145°F | Do not overcook! Pull at 145°F with a 3-minute rest. |
| Pork Tenderloin (1 lb) | Poultry & Meat | 400°F (30m) | 375°F | 20 mins | Rotate at 10m | 145°F | Rub with dijon mustard and brown sugar before roasting. |
| Thick-Cut Bacon (4-6 strips) | Poultry & Meat | 400°F (18m) | 375°F | 10 mins | Rearrange at 5m | 160°F | 1 tbsp water in the bottom basin prevents grease smoking. |
| Lamb Loin Chops | Poultry & Meat | 400°F (18m) | 380°F | 10 mins | Flip at 5m | 145°F | Rosemary, garlic, and coarse sea salt pair beautifully. |
| Italian Sausage Links (Fresh) | Poultry & Meat | 375°F (25m) | 360°F | 15 mins | Roll sausages at 8m | 160°F | Prick skin once with fork to prevent casings from bursting. |
| Frozen French Fries (Standard Cut) | Frozen Foods | 425°F (24m) | 400°F | 14 mins | Shake at 7m & 11m | 165°F | Shake twice during cooking. Light oil spray adds restaurant crunch. |
| Frozen Waffle Fries | Frozen Foods | 425°F (22m) | 400°F | 13 mins | Shake at 6m & 10m | 165°F | Keep in single layer so perforated grid stays crispy. |
| Frozen Tater Tots | Frozen Foods | 425°F (25m) | 400°F | 14 mins | Shake at 7m | 165°F | Do not crowd basket. Golden brown in half oven time. |
| Frozen Onion Rings | Frozen Foods | 400°F (16m) | 375°F | 9 mins | Flip gently at 5m | 165°F | Overlap minimally to prevent batter from steaming soft. |
| Frozen Chicken Nuggets | Frozen Foods | 400°F (16m) | 380°F | 10 mins | Shake at 5m | 165°F | Zero preheating needed for small batches. |
| Frozen Breaded Chicken Tenders | Frozen Foods | 400°F (20m) | 380°F | 12 mins | Flip at 6m | 165°F | Cook straight from frozen; no thawing needed. |
| Frozen Breaded Fish Sticks | Frozen Foods | 425°F (18m) | 390°F | 10 mins | Flip at 5m | 165°F | Light spray with avocado oil prevents white floury patches. |
| Frozen Personal Pizza (8-inch) | Frozen Foods | 400°F (18m) | 375°F | 10 mins | Inspect at 6m | 165°F | Check cheese at 8 mins so edges do not singe. |
| Frozen Mozzarella Sticks | Frozen Foods | 400°F (10m) | 380°F | 6 mins | Turn at 3m | 160°F | Watch closely after 5m! Pull right as cheese starts to peek. |
| Frozen Potstickers / Dumplings | Frozen Foods | 375°F (16m) | 375°F | 9 mins | Shake at 5m | 165°F | Mist both sides with sesame oil for golden crispy wrapper. |
| Frozen Egg Rolls / Spring Rolls | Frozen Foods | 425°F (20m) | 390°F | 12 mins | Roll over at 6m | 165°F | Crisper than deep frying without any greasy residue. |
| Frozen Corn Taquitos | Frozen Foods | 400°F (14m) | 380°F | 8 mins | Shake at 4m | 165°F | Seam side down first so they stay tightly rolled. |
| Frozen Hash Brown Patties | Frozen Foods | 425°F (22m) | 400°F | 12 mins | Flip at 6m | 165°F | Produces diner-style shatteringly crisp outer crust. |
| Frozen Corn Dogs | Frozen Foods | 375°F (18m) | 360°F | 11 mins | Rotate at 6m | 165°F | Warm batter inside and snap on the hot dog. |
| Frozen Potato & Cheese Pierogies | Frozen Foods | 400°F (18m) | 380°F | 11 mins | Flip at 6m | 165°F | Spray with melted butter before air frying for crispy skin. |
| Broccoli Florets | Vegetables | 400°F (20m) | 375°F | 9 mins | Shake at 5m | — | Toss with 1 tbsp olive oil so florets crisp rather than char. |
| Brussels Sprouts (Halved) | Vegetables | 400°F (30m) | 375°F | 14 mins | Shake at 7m | — | Cut side down first. Loose leaves turn into delicious chips. |
| Asparagus Spears (Trimmed) | Vegetables | 400°F (16m) | 380°F | 7 mins | Roll at 4m | — | Drizzle with lemon juice and parmesan right when removed. |
| Cauliflower Florets | Vegetables | 400°F (25m) | 375°F | 12 mins | Shake at 6m | — | Season with smoked paprika and garlic powder. |
| Sweet Potato Cubes (1/2 inch) | Vegetables | 400°F (35m) | 380°F | 16 mins | Shake at 8m | — | Uniform cube sizing guarantees tender interior and roasted edges. |
| Russet Potato (Whole Baked, 8oz) | Vegetables | 400°F (55m) | 390°F | 38 mins | Flip at 20m | 205°F | Pierce with fork, rub with sea salt and oil for crackling skin. |
| Zucchini & Squash Slices | Vegetables | 400°F (20m) | 375°F | 10 mins | Shake at 5m | — | Do not slice thinner than 1/3 inch or they become watery. |
| Fresh Green Beans | Vegetables | 400°F (18m) | 375°F | 8 mins | Shake at 4m | — | Blistered French bistro style in under 10 minutes. |
| Fajita Bell Peppers & Onions | Vegetables | 400°F (22m) | 380°F | 12 mins | Shake at 6m | — | Charred smokiness without getting soggy in a skillet. |
| Cremini Mushrooms (Whole or Halved) | Vegetables | 375°F (20m) | 375°F | 9 mins | Shake at 5m | — | Toss with balsamic glaze and soy sauce for deep umami. |
| Corn on the Cob | Vegetables | 400°F (25m) | 380°F | 12 mins | Rotate at 6m | — | Rub with seasoned butter. High heat caramelizes natural sugars. |
| Kale Chips (Destemmed) | Vegetables | 300°F (15m) | 280°F | 6 mins | Shake gently at 3m | — | Low temperature prevents burning. Ensure leaves are bone dry. |
| Butternut Squash Cubes | Vegetables | 400°F (35m) | 380°F | 18 mins | Shake at 9m | — | Toss with maple syrup, cinnamon, and olive oil. |
| Roasted Baby Carrots | Vegetables | 400°F (30m) | 375°F | 15 mins | Shake at 8m | — | Honey glaze during final 3 minutes creates sweet shell. |
| Whole Garlic Head (Roasted) | Vegetables | 400°F (45m) | 375°F | 25 mins | Check tenderness at 20m | — | Cut top 1/4 inch off, drizzle oil, wrap in foil pouch. |
| Salmon Fillet (6oz, Skin-on) | Seafood | 400°F (18m) | 380°F | 9 mins | No flip needed | 145°F | Place skin down on parchment paper. Rest 3 mins. |
| Atlantic Cod Fillet | Seafood | 400°F (16m) | 375°F | 10 mins | Flip gently at 5m | 145°F | Delicate whitefish: use fish spatula to prevent flaking. |
| Large Raw Shrimp (Peeled & Deveined) | Seafood | 400°F (10m) | 380°F | 6 mins | Shake at 3m | 145°F | Cook until shrimp forms C-shape; tight O-shape means overcooked. |
| Tilapia Fillet | Seafood | 400°F (15m) | 375°F | 8 mins | Flip at 4m | 145°F | Blackened cajun seasoning browns intensely with high convection. |
| Jumbo Sea Scallops | Seafood | 425°F (12m) | 400°F | 6 mins | Flip at 3m | 130°F | Pat thoroughly dry with paper towels to get golden sear. |
| Maryland Crab Cakes (Fresh or Thawed) | Seafood | 400°F (18m) | 375°F | 10 mins | Flip gently at 6m | 160°F | Brush tops with melted butter; tender jumbo lump inside. |
| Breaded Calamari Rings | Seafood | 400°F (12m) | 390°F | 7 mins | Shake at 4m | 145°F | High heat short time keeps squid tender instead of rubbery. |
| Ahi Tuna Steak (1-inch) | Seafood | 450°F (8m) | 400°F | 4 mins | Flip at 2m | 125°F | For seared rare, chill tuna 20 mins prior to cooking. |
| Lobster Tails (4-5 oz) | Seafood | 400°F (12m) | 375°F | 7 mins | No flip (baste at 4m) | 140°F | Butterfly meat on top of shell; baste with garlic butter. |
| Halibut Steak / Fillet | Seafood | 400°F (18m) | 380°F | 10 mins | Flip at 5m | 145°F | Moist firm white meat pairs with lemon dill butter. |
| Chocolate Chip Cookies (Raw Dough) | Baking & Pastries | 350°F (12m) | 320°F | 8 mins | No flip | — | Line basket with parchment with holes; center stays gooey. |
| Apple Hand Pies (Puff Pastry) | Baking & Pastries | 400°F (22m) | 370°F | 14 mins | Rotate at 8m | — | Brush with egg wash and turbinado sugar for bakery sheen. |
| Refrigerated Can Cinnamon Rolls | Baking & Pastries | 375°F (16m) | 330°F | 10 mins | Inspect at 6m | — | Lower heat allows dough center to bake through without burning frosting. |
| Blueberry Muffins (Silicone Cups) | Baking & Pastries | 375°F (20m) | 340°F | 14 mins | Rotate at 7m | — | Use individual silicone baking cups so air circulates around each muffin. |
| Fudgy Brownies (6-inch Pan) | Baking & Pastries | 350°F (30m) | 325°F | 20 mins | Check toothpick at 16m | — | Cover with foil for the first 10 mins if surface browns too rapidly. |
| Buttermilk Biscuits (Refrigerated) | Baking & Pastries | 375°F (15m) | 340°F | 9 mins | Flip over at 6m | — | Flip upside down for the last 2 minutes to brown bottom crust. |
| Garlic Bread Baguette Slices | Baking & Pastries | 400°F (10m) | 360°F | 5 mins | Check at 3m | — | Ready in half the oven time with crisp exterior and soft buttery center. |
| Churro Bites (Choux Paste) | Baking & Pastries | 400°F (18m) | 375°F | 9 mins | Shake at 5m | — | Roll immediately in melted butter and cinnamon sugar while piping hot. |
| English Fruit Scones | Baking & Pastries | 400°F (16m) | 360°F | 10 mins | Rotate at 5m | — | Preheat basket for 3 mins to promote tall, dramatic oven spring. |
| Molten Chocolate Lava Cakes (Ramekins) | Baking & Pastries | 425°F (14m) | 375°F | 9 mins | Inspect dome at 7m | — | Bakes edges firm while keeping dark chocolate center rich and molten. |