French Fries; Roasted Acorn Squash; Roasted Fennel, Carrots And Parsnips - Cuisinart TOA-60 Manual De Instrucciones

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 1/4-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 .
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