CHEFMANR Recipe Book

Multifunctional Digital Air Fryer+

Mushroom & Fontina
Frittata
Special Equipment Active Time 15 min Servings 4 Level EASY
• 8-inch round cake pan Total Time 35 min

Ingredients
Serve this versatile frittata with toast for breakfast or with a
• 2 Tbsp olive oil
simple green salad for dinner.
• 8 oz sliced cremini
mushrooms 1. In a medium skillet, heat the olive oil over medium high heat
until shimmering, about 2 minutes. Add the mushrooms,
• 1 small yellow onion, sliced
onions, and ½ tsp salt and cook until the mushrooms are
• 1 tsp kosher salt browned, about 5 minutes. Remove from the heat and
• 6 large eggs set aside.

• ¼ cup heavy cream 2. In a medium bowl, whisk together the eggs, cream, ½ tsp
salt, and nutmeg. Add the chives and whisk to combine.
• ⅛ tsp ground nutmeg
3. Spray an 8-inch round cake pan with cooking spray. Transfer
• 2 Tbsp finely the cooked mushrooms and onions to the pan and pour the
chopped chives egg mixture on top. Sprinkle the top with the fontina.
• ½ cup shredded 4. Slide the drip tray into the lowest rack position and place the
fontina cheese pan on top. Close the door.
• Cooking spray 5. Set the unit to BAKE at 375˚F for 20 minutes and press START.
6. When the time is up, remove the frittata and let it cool for at
least 5 minutes before serving.
Chili-Soy Beef Jerky
Ingredients Active Time 15 min Servings 8-10 Level EASY
• ½ cup teriyaki sauce Total Time 27 min

• ¼ cup sweet chili sauce

• ¼ cup water This high-protein snack is easy to make at home with the help of
the air fryer’s dehydrate function. The chili-soy marinade gives it an
• 2 Tbsp liquid smoke
irresistible sweet-smoky-spicy flavor that’ll have you reaching for
• 1 Tbsp brown sugar just one more piece.
• 1 lb flank steak, trimmed
1. In a medium bowl, combine the teriyaki sauce, sweet chili
of visible fat
sauce, water, liquid smoke, and brown sugar.
2. Slice the steak crosswise (across the grain) about ⅛ inch thick.
3. Add the steak to the marinade and toss until completely
coated.
4. Wrap the bowl with plastic wrap and refrigerate for 24 hours.
5. Remove the sliced steak from the marinade and place it on a
paper towel-lined sheet tray. With a paper towel, pat the slices
of meat dry.
6. Place the pieces of steak, in a single layer, on the three wire
racks. Insert the racks into the oven.
7. Set the unit to DEHYDRATE at 170˚F for 2 hours 30 minutes, and
press START.
8. After 1 hour, switch the positions of the top and bottom racks.
9. When the time is up, remove the racks and let the jerky
cool completely.
10. Once cooled, store in an airtight container for up to 2 weeks.
Tomato Basil
Focaccia
Special Equipment Active Time 10 min Servings 8 Level EASY

• 8x8-inch baking pan Total Time 2 hrs, 10 min

Ingredients
The shortcut of using fresh store-bought pizza dough instead
• 1 lb fresh pizza dough
of homemade dough makes this focaccia doable even for
• 3 Tbsp extra-virgin olive oil, a weeknight. Fresh diced tomatoes and basil give it a
divided, more for greasing summery feeling.
the bowl
1. Place the dough in a lightly oiled bowl, turn the dough a few
• 2 Tbsp grated pecorino
times to coat in the oil, and cover with plastic wrap. Let rise
Romano cheese
at room temperature until it has doubled in size, about 1 to
• ½ tsp dried oregano 2 hours.
• ½ tsp dried rosemary 2. Oil an 8x8-inch baking pan with 2 Tbsp of the oil.
• 1 plum tomato, peeled 3. Stretch and press the dough into the pan. Cover and let
and chopped rise until the dough rises halfway up the sides of the pan,
• 1 Tbsp fresh basil, chopped 30 minutes to 1 hour.
4. Drizzle remaining 1 Tbsp oil over the dough and sprinkle
the cheese, oregano, rosemary, and tomato evenly over
the dough.
5. With your fingers, gently make dimples all over the dough.
6. Slide the drip tray into the bottom rack position of the oven
and place the focaccia pan on top.
7. Set to BAKE at 400˚F for 20 minutes, then press START.
8. When time is up (the focaccia will be dark golden brown),
let cool for 10 minutes and garnish with the fresh basil.
Broccoli Gratin
Special Equipment Active Time 10 min Servings 4 Level EASY

• 8-inch round cake pan Total Time 25 min

Ingredients
This cheesy, crunchy, crumb-topped side dish is bound to make
• 1⁄3 cup panko breadcrumbs
the broccoli-haters into broccoli-lovers.
• 1 Tbsp olive oil
1. In a small bowl, combine the panko and oil, stirring until the
• 1 ½ cups heavy cream
breadcrumbs are coated. Set aside.
• 1 ½ tsp garlic powder
2. In a medium saucepan, combine the cream, garlic powder,
• 1 tsp kosher salt salt, pepper, and nutmeg. Bring to a simmer over medium
• ¼ tsp freshly ground heat, stirring frequently, then add the Gruyère and stir until
black pepper it melts.

• ¼ tsp ground nutmeg 3. Remove the pan from the heat and add the broccoli.
Stir until coated.
• 1 cup shredded
Gruyère cheese 4. Transfer to an 8-inch round cake pan and top with
the Parmesan.
• 1 lb small broccoli florets
5. Place the pan on the unit's drip tray and slide it into the lowest
• 2 Tbsp grated Parmesan rack position.
6. Set the unit to BAKE at 400˚F for 15 minutes.
7. Close the door and press START.
8. When 12 minutes remain on the timer, slide out the pan and
sprinkle with the breadcrumb mixture. Slide the pan back into
place and continue cooking.
9. When time is up, remove the pan and let cool for at least
5 minutes before serving.
Sausage & Burrata
Pizza
Ingredients Active Time 10 min Servings 1-2 Level EASY
• 8 oz sweet Italian sausage Total Time 40 min
links, casings removed
• ¼ cup pizza sauce (jarred Creamy burrata cheese adds an extra-luxurious element to
or homemade) this otherwise simple sausage pizza. If your pizza dough resists
• 8 oz fresh pizza dough stretching, set it aside and let it rest for about 15 minutes
before continuing.
• Cooking spray
• 1 4-oz ball burrata, cut into 1. Add the sausage to a small nonstick pan and cook over
1-inch pieces medium heat, breaking it up and stirring, until no longer pink,
about 5 minutes. Remove from heat and add the pizza sauce.
• Fresh basil leaves,
Set aside.
to garnish
2. Lightly coat the baking pan with cooking spray. Stretch the
• Grated Parmesan,
dough to about ¼ inch thick and place on the pan.
to garnish
3. Spoon the sausage evenly over the dough and slide into the
lowest rack position of the oven and close the door.
4. Set to BAKE at 400˚F for 28 minutes and press START.
5. After 15 minutes, rotate the pan and continue to cook.
6. After 10 minutes more, slide the pan out of the oven and add
the burrata. Return to the oven and cook for 3 minutes, until the
cheese has melted.
7. Top the pizza with basil and Parmesan before serving.
Sweet Potato Wedges
with Garlic-Parmesan Sauce
Ingredients Active Time 15 min Servings 2 Level EASY

• 2 large sweet potatoes, Total Time 45 min

scrubbed and cut into
¾- to 1-inch thick wedges
Break out of the French fry rut and instead serve burgers and
• 1 Tbsp olive oil
sandwiches with these easy air-fried sweet potato wedges.
• 1 tsp kosher salt Their sweetness is cut by the tangy-garlicky-creamy dipping
sauce that you stir together while the potatoes cook.
• ¼ tsp freshly ground
black pepper
1. In a medium bowl, toss together the potatoes, olive oil, salt,
• ½ tsp finely chopped pepper, rosemary, and thyme.
fresh rosemary
2. Place wedges onto two racks, in a single layer.
• ½ tsp finely chopped
3. Slide the racks in the highest and second-highest
fresh thyme
rack positions.
• ½ cup mayonnaise
4. Set to AIR FRY at 375˚F for 30 minutes and press START.
• ½ cup freshly grated
5. After 15 minutes, switch the positions of the two racks.
Parmesan
6. While the potatoes cook, in a medium bowl combine the
• ¼ cup heavy cream
mayonnaise, Parmesan, cream, garlic, and lemon juice.
• 1 tsp finely minced garlic
7. When time is up, carefully remove the trays and transfer
• 2 Tbsp fresh lemon juice the wedges to a serving plate.
8. Serve the sweet potato wedges with the dipping sauce.
Farro & Brussels Sprout
Salad
Ingredients Active Time 15 min Servings 4 Level EASY

• 1 lb Brussels sprouts, Total Time 40 min

trimmed and halved
• ½ cup plus 2 Tbsp olive oil
This healthy, vibrant grain bowl is delicious as a side dish, lunch or
• ½ tsp kosher salt even light main dish. The Brussels-sprouts get deliciously crisp edges
in the air fryer, contrasted by the chewy farro and crunchy pecans.
• 3 cups cooked farro
• ½ cup dried cherries 1. In a medium bowl, toss the Brussels sprouts with 2 Tbsp of the
olive oil and the salt.
• ½ cup chopped pecans
2. Spread the seasoned sprouts in single layers on two wire
• ½ cup pomegranate seeds
cooking racks.
• ¼ cup balsamic vinegar
3. Slide the racks in the two highest rack positions in the unit and
• 1 Tbsp Dijon mustard close the door.
4. Set to AIR FRY at 375˚F for 25 minutes and press START.
5. After 10 minutes, swap the positions of the two racks and
continue cooking.
6. Meanwhile, make the dressing: In a large bowl, whisk together
the remaining ½ cup olive oil, the vinegar, and mustard. Set aside.
7. When the time is up, carefully remove the racks and transfer
the roasted sprouts to the dressing bowl.
8. Add the farro, dried cherries, pecans, and pomegranate seeds
and toss until everything is combined.
9. Serve the salad immediately or refrigerate for up to 1 hour.
Chicken Tenders
Ingredients Active Time 10 min Servings 2-3 Level EASY

• ¼ cup all-purpose flour Total Time 30 min

• 2 tsp kosher salt

• 2 large eggs, beaten These easy, homemade chicken tenders are so simple and quick,
there’s no need to buy frozen (or order takeout).
• ½ cup panko breadcrumbs
• ½ cup Italian seasoned 1. Place the flour and 1 tsp of the salt in a medium bowl and mix
breadcrumbs to combine. In another medium bowl, add the beaten eggs
and in a third bowl combine the panko, Italian breadcrumbs
• 1 lb chicken tenderloins
and remaining 1 tsp salt.
• Cooking spray
2. Dip each chicken piece in the flour, shaking off the excess, then
in the egg and finally in the breadcrumbs.
3. Transfer the breaded chicken to a plate and lightly coat both
sides with cooking spray.
4. Place the tenders in a single layer on a wire cooking rack.
Slide the rack into the second-highest rack position and
close the door.
5. Set the unit to AIR FRY at 400˚F for 16 minutes and press START.
6. After 8 minutes use tongs to flip the tenders, spray the top
sides with cooking spray, and continue to cook.
7. When time is up, remove the tenders and serve with your
favorite dipping sauce.
Cauliflower Shawarma
Sauce Ingredients Active Time 15 min Servings 2 Level EASY

• ½ cup whole milk Total Time 1 hr

Greek yogurt
• 2 Tbsp tahini Vegetarians need not miss out on the rotisserie fun. Skewer a
• 2 Tbsp water whole head of spice-rubbed cauliflower on the spit and watch
it rotate as it roasts to burnished perfection. In a small bowl,
• 2 Tbsp chopped dill
combine the panko and oil, stirring until the breadcrumbs
• 1 Tbsp lemon juice are coated. Set aside.
• 1 large garlic clove, minced
1. Make the sauce: In a small bowl, stir together the yogurt, tahini,
• ¼ tsp kosher salt water, dill, lemon juice, minced garlic, and salt. Set aside.

Ingredients 2. In a small bowl, combine the softened butter, curry powder,

salt, cumin, coriander, smoked paprika and cinnamon.
• ¼ cup unsalted butter,
softened 3. Smear the spiced butter all over the cauliflower to completely
coat it.
• 1 tsp curry powder
4. Remove the forks from the rotisserie spit. Run the spit
• ½ tsp kosher salt lengthwise through the cauliflower, starting at the hollowed
• ½ tsp ground cumin out bottom.

• ½ tsp ground coriander 5. Carefully slide the spit forks onto the shaft on either side,
sinking them into the cauliflower as much as possible. Lock
• ½ tsp smoked paprika the forks in place with the screws, leaving at least 1 inch of free
• ¼ tsp ground cinnamon space on both ends of the spit.
• 1 small whole cauliflower 6. Guide the spit into the rotisserie rack position by placing the
(1 ½ to 2 lb), trimmed left shaft into the rotisserie gear located on the left interior
and cored wall. Once in place, lift the right shaft and lay it on the rotisserie
holder located on the right interior wall.
• Pita, for serving
7. Close the door and set the unit to AIR FRY at 325˚F for 45
• Sliced cucumber,
minutes. Press ROTATE then START.
for serving
8. When time is up, use the fetch tool to carefully remove the
• Halved cherry tomatoes,
rotisserie spit with the cauliflower. Let cool for 5 minutes before
for serving
carefully removing the spit forks and sliding the cauliflower off
the spit.
9. Cut the cauliflower into florets and serve over pita with
the yogurt sauce, cucumber, and cherry tomatoes.
Rotisserie Chicken
Supplies Needed Active Time 10 min Servings 4 Level EASY
• Kitchen string Total Time 1 hr 10 min

Ingredients
Nothing establishes a home cook’s cred more than turning out
• 2 tsp kosher salt
a perfect roast chicken, and with your air fryer’s rotisserie spit,
• 1 tsp dried oregano it’s easier than ever.
• 1 tsp dried basil
1. In a small bowl, combine the salt, oregano, basil, onion powder,
• 1 tsp onion powder garlic powder, and rosemary.
• 1 tsp garlic powder 2. Rub the chicken all over with olive oil and season with the spice
• 1 tsp dried rosemary mixture. Truss the chicken tightly with kitchen string, making
sure to secure the legs and wings.
• 1 whole chicken (3 to 3 ½ lb),
giblets removed 3. Remove the forks from the rotisserie spit. Run the spit lengthwise
through the chicken, starting at the cavity in the back.
• 2 Tbsp olive oil
4. Carefully slide the spit forks onto the shaft on either side, sinking
them deep into the thigh meat on one end and breast meat on
the other end. Lock the forks in place with the screws, leaving at
least 1 inch of free space on both ends of the spit.
5. Guide the spit into the rotisserie rack position by placing the
left shaft into the rotisserie gear located on the left interior
wall. Once in place, lift the right shaft and lay it on the rotisserie
holder located on the right interior wall.
6. Close the door and set to AIR FRY at 375˚F for 1 hour, then press
ROTATE and START.
7. When time is up, use the fetch tool to carefully remove the spit
and check that the chicken is cooked through (165˚F).
8. Let the chicken rest on the spit for 5 minutes before carefully
removing it.
9. Carve the chicken and serve.
Cod Puttanesca
Special Equipment Active Time 10 min Servings 4 Level EASY

• 8x8-inch baking pan Total Time 40 min

Ingredients
The pungent, zesty flavors of puttanesca pasta sauce—olives,
• 1 14-oz can crushed
anchovies, garlic, and herbs—brighten up the mild flavor of cod fillets
tomatoes
in this easy weeknight dish.
• ¼ cup dry white wine
1. In a medium bowl, combine the tomatoes, white wine, olives,
• 1⁄3 cup pitted kalamata
basil, anchovy paste, garlic powder and oregano. Set aside.
olives, cut in half
2. Coat the fish fillets all over with olive oil and season with salt
• 3 Tbsp chopped fresh basil
and pepper.
• 1 ½ tsp anchovy paste
3. Pour the tomato mixture into an 8x8-inch baking pan and
• 1 tsp garlic powder nestle the fillets in the sauce. Spoon some of the sauce on top
• ½ tsp dried oregano of the fillets.

• 4 skinless cod fillets 4. Set the pan on the drip tray in the bottom of the oven and close
(4 to 5 oz each) the door.

• 1 Tbsp olive oil 5. Set the unit to BAKE at 375˚F for 30 minutes and press START.

• 1 tsp kosher salt 6. When the time is up, remove the pan and let cool
for at least 5 minutes before serving.
• ½ tsp freshly ground
black pepper
Chicken Pot Pie
Special Equipment Active Time 15 min Servings 4 Level EASY
• 9x9-inch baking pan Total Time 50 min

Ingredients
• 2 Tbsp unsalted butter Take that chicken you cooked on your air fryer’s rotisserie (or
go the super-fast route and pick up a rotisserie chicken at the
• 1 medium white onion, supermarket) to make this homey comfort-food classic.
finely chopped
• 5 garlic cloves, chopped 1. In a large skillet, melt the butter over medium-low heat. Add the
onion, garlic, salt, and pepper and cook, stirring occasionally,
• ½ tsp kosher salt until onion is softened, about 6 minutes.
• ¼ tsp ground black pepper 2. Add the flour and cook, stirring constantly, until the raw-flour
• ¼ cup all-purpose flour smell is cooked out, about 1 minute.

• 1 ½ cup chicken stock 3. Add the chicken stock and heavy cream and stir to combine.

• 1 cup heavy cream 4. Add the shredded chicken and peas and carrots and cook,
stirring occasionally, until mixture has thickened.
• 1 cooked rotisserie chicken
(1 ½ to 2 lb), shredded 5. Spray a 9x9-inch baking pan with cooking spray. Transfer the
chicken mixture to the pan.
• 1 8-oz bag frozen peas
and carrots, thawed 6. Cover the pan with the pie crust and trim the edges. Make 4
small slits in the center to let steam escape.
• 1 prepared pie crust,
softened at room 7. Set the unit to BAKE at 400˚F for 20 minutes.
temperature 8. Place the pan on the drip tray and slide into the lowest
• Cooking spray rack position.
9. Close the door and press START.
10. When time is up, remove the pot pie and let cool for at least
10 minutes before serving.
Pork Chops
with Apple Stuffing
Ingredients Active Time 10 min Servings 4 Level EASY
• 2 Tbsp unsalted butter Total Time 35 min

• 1 Granny Smith apple,

cored and cut into
A fun way to dress up your basic boneless pork chop: cut a pocket
½-inch dice
in it and stuff with a sweet-tart-savory filling that gets browned and
• 1 large shallot, crunchy in the air fryer.
finely chopped
1. In a small pan, heat the butter over medium heat until melted.
• 1 cup panko breadcrumbs Add the apples and shallots and cook over until apples are
softened, about 5 minutes.
• 1⁄3 cup chicken broth
2. Transfer the mixture to a medium bowl. Add the panko, chicken
• 1 Tbsp finely chopped
stock, parsley, poultry seasoning, and salt and mix
fresh parsley
to combine.
• ½ tsp poultry seasoning
3. Holding a knife horizontally, cut a pocket in each pork chop,
• ½ tsp kosher salt making sure to not cut all the way through.
• 4 boneless pork loin chops, 4. Transfer the pork chops to a bowl. Coat in olive oil and sprinkle
about 1 inch thick with salt.
• 1 Tbsp olive oil 5. Stuff each pork chop with a generous 1⁄3 cup of stuffing.
• 1 tsp kosher salt 6. Place the chops on a wire cooking rack.
7. Slide the rack into the second lowest position on the unit and
close the door.
8. Set the unit to AIR FRY at 350˚F for 25 minutes and press START.
9. When time is up, let the chops cool for 5 minutes before serving.
Pecan Blondies
Special Equipment Active Time 15 min Yield 16 Square Level EASY
• 8x8-inch baking pan Total Time 45 min

Ingredients
• 4 oz (8 Tbsp) unsalted The deep caramel-y, butterscotch-y flavor of these blondies (which
butter, melted get particularly toasty in the air fryer) may permanently replace
your brownie cravings.
• ½ packed cup dark
brown sugar 1. Line an 8x8-inch baking pan with parchment paper, leaving a
• 1⁄3 cup granulated sugar 2-inch overhang on two sides.

• 1 extra-large egg 2. In a large bowl, using an electric mixer, combine both sugars
and the melted butter. Beat until light and fluffy, about
• 2 tsp vanilla extract 5 minutes.
• 1 cup all-purpose flour 3. Turn off the mixer and scrape down the sides of the bowl.
• ½ tsp kosher salt Add the egg and vanilla and beat for one more minute.

• 1 cup semi-sweet 4. Add the flour and salt and mix until just combined.
chocolate chips 5. Fold in the chocolate chips and pecans until they are
• ½ cup chopped pecans evenly distributed.
6. Transfer the batter to the baking pan and spread evenly with
an offset spatula.
7. Place the pan on the unit’s drip tray and slide the tray into the
3rd rack position from the top. Set the blondie pan on the tray.
8. Close the door, set the unit to BAKE at 325˚F for 30 minutes, and
press START.
9. When the time is up, remove the baking pan from the unit
and set it on a wire rack to cool.
10. Using the overhanging ends of the parchment, lift the blondie
from the pan, transfer it to a cutting board, and cut into
16 squares.
11. Serve immediately or store in an airtight container.
Tres Leches Cake
Ingredients Active Time 10 min Servings 6 Level EASY
• 2 cups all-purpose flour Total Time 2 hr 45 min

• 1 cup granulated sugar

• 2 tsp baking powder A drizzle of three milks—coconut cream, sweetened condensed
• 1 tsp kosher salt milk, and heavy cream—give this warm, tender vanilla cake an
almost pudding-like consistency. To gild the lily, whipped cream
• 2⁄3 cup whole milk is spread thickly on top.
• 4 large eggs
1. In a large bowl, combine the flour, sugar, baking powder, and
• 1 tsp vanilla extract salt. Add milk, eggs and vanilla and mix until smooth.
• Cooking spray 2. Spray an 8x8-inch pan with cooking spray. Transfer the batter to
• 7 oz (not fl oz) sweetened the pan.
condensed milk 3. Place pan on the drip tray and slide it into lowest rack position.
• 1 5.4-oz can coconut cream Close the door.

• ½ cup heavy cream 4. Set to BAKE at 350˚F for 35 minutes, then press START.

• Whipped cream, for serving 5. While the cake bakes, combine the sweetened condensed
milk and coconut cream in a medium bowl. Whisk until mixture
• Toasted coconut flakes, is completely smooth. Add the heavy cream and whisk
to garnish to combine.
6. When time is up, remove the cake from the oven. Using a fork,
poke holes all over the surface of cake.
7. Pour half of the coconut cream mixture over the cake. Let it sit
at room temperature for 15 minutes. Pour the remaining cream
mixture over the cake, then refrigerate for at least 2 hours.
8. Top the cake with whipped cream, garnish with toasted
coconut flakes and serve.
Flourless Chocolate Cake
Special Equipment Active Time 15 min Yield 1 9-in Cake Level EASY
• 9-inch springform pan Total Time 45 min

Ingredients
• 2 oz (¼ cup) unsalted Utterly decadent but simple, this cake can be dressed up a dozen
butter, cubed, plus more different ways: we love it with fresh berries and whipped cream but
softened for greasing it is also wonderful with small scoops of ice cream or even crème
the pan fraiche, and shavings of dark or white chocolate to garnish.

• 2 Tbsp unsweetened 1. Grease the bottom and sides of a 9-inch springform pan with
cocoa powder softened butter and dust it with 1 Tbsp of the cocoa powder
• 4 oz semi-sweet chocolate, making sure to coat the sides. Shake out the excess cocoa and
roughly chopped set the pan aside.

• 3 large eggs, separated 2. In a large microwave-safe bowl, combine the chocolate and
cubed butter. Microwave in 30-second increments, stirring after
• 6 Tbsp sugar each, until the butter and chocolate are completely melted.
• 2 tsp vanilla extract Mix well and set aside to cool for 5 minutes.

• ¼ tsp kosher salt 3. Meanwhile, using a stand mixer or hand mixer, whip the egg
whites on medium speed. Once the whites are foamy, add the
Serving sugar in a steady stream.
• Whipped cream and 4. Continue to whip the egg whites on high speed until stiff peaks
fresh berries form, about 3 to 4 minutes. Set aside.
5. Add the egg yolks one at a time to the chocolate-butter
mixture, whisking to combine after each addition. Whisk in
the vanilla, salt and remaining 1 Tbsp cocoa powder.
6. Spoon the whipped egg whites on top of the chocolate mixture
and gently fold to combine until there are no more streaks
of white.
7. Transfer the cake batter to the springform pan and spread
the mixture into an even layer with an offset spatula.
8. Turn the unit’s drip tray upside down and slide it into the second
rack from the bottom.
9. Place the cake pan on the tray and close the door. Select the
CAKE preset (20 minutes at 325˚F), and press START.
10. When time is up, let the cake cool in the oven for 10 minutes.
11. Remove the cake from the oven and cool completely
before serving.
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