Meat DishesOriginal; not tested on actual equipment
Salted Ginger Fried Chicken
Chicken thighs (boneless, skin-on)SaltGinger (grated)
récolte · RAO-3
View Ingredients and Instructionsrécolte / RAO-3
Well-Cooked Beef Steak
This steak recipe uses beef slices no thicker than 15mm and is cooked until the center reaches at least 75℃ for 1 minute straight. The ingredient ratios, settings, and texture are based on a prototype recipe that has not been tested on an actual air fryer.
These recipes are specific to each model number. Even within the same brand, do not apply settings intended for one model to another.
Initial Heating Settings
Initial Verification SettingsAir Oven180°C / 15min
Flip after 10 minutes. After 15 minutes, check to see if the center temperature remains at 75℃ or higher for 1 continuous minute.
This is the cooking time for the first round. Please refer to the instructions for preheating. You’ll need to check for doneness and cook further as needed.
Check the moisture content and thickness of the meat, then season it. There is no step to bring the meat to room temperature. The total time, including preparation, cooking in batches, and measuring, has not been measured.
Check Before Cooking
- Assumes 2 slices of beef, each 150g and no thicker than 15mm. Thick-cut meat, round cuts, and bone-in cuts are not covered. These instructions are not intended to produce pink or rare results.
- Start with meat that is refrigerated, without preheating the air fryer. Cooking times for frozen meat, ingredients of varying quantities or thicknesses, or different air fryer models have not been verified.
- Cook in a single layer with space between items, avoiding overcrowding. Separate any items that do not fit in a single layer, and for each batch, follow the initial settings and check the core temperature. From batch 2 onward, the interior is already warm, so results may differ. Do not convert capacity to weight, and do not extend cooking time proportionally to the amount of meat.
- The device is designed to automatically turn off if it remains paused for approximately 10 minutes. When resuming, check the remaining time and mode; do not simply add the full initial cooking time again.
- Do not use the appliance continuously for 180 minutes or longer, including when additional cooking or cooking in batches. If you notice any unusual odors or abnormal smoke, stop operation immediately and follow the instructions in the user manual.
Instructions
- 01
Check the thickness
Do not wash raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling the raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Make sure the thickest part of the steak is 15mm or less. Trim off any thick outer layers of fat, then season both sides with 2.4g of salt and 0.4g of black pepper. If you want the steak thinner, trim it before cooking, and do not let it sit at room temperature for too long.
Discuss these instructions - 02
Lightly brush the surface with oil
Lightly brush both sides of the 2 slices with 3g of rice bran oil. Using clean utensils, cut the lemon into wedges, and divide the 6g of butter into 2 portions to set aside for later use. Do not place the oil or butter on the bottom of the basket.
Discuss these instructions - 03
Arrange in a single layer
Attach the inner rack to the basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each piece. If everything does not fit, divide the batch into 2 or more portions and refrigerate the remaining portions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.
Discuss these instructions - 04
Air Oven: Start at 180℃
Do not preheat; simply place the basket with the ingredients inside. Set the Air Oven to 180℃ for 15 minutes as an initial test and start the cycle. After 10 minutes, press START/STOP to pause, then carefully pull out the basket, being mindful of the hot steam. Flip the food, switch its position front to back, place it back in, and resume cooking. The display indicating the end of the cooking time does not guarantee that the food is fully cooked.
Discuss these instructions - 05
Measure the core temperature and holding time
After 15 minutes, confirm that operation has paused or finished before pulling out the basket. Measure from the side into the center of the thickest lean part of each steak, 2 in total. Browning or redness seen when cutting is not a substitute for measurement. Use a food thermometer to confirm that the center remains at 75℃ or higher continuously for at least 1 minute. Start timing once the reading stabilizes; if it drops below 75℃, reheat and measure again. Do not judge by browning, juices, or 1 temperature reading. Remove the thermometer before reheating and clean any part that contacted uncooked meat before reuse.
Discuss these instructions - 06
Cook further as needed and finish
If the temperature or holding time is insufficient, set Air Oven to 180℃ for 5 minutes for additional heating. Stop manually after about 2〜3 minutes and recheck that the same center temperature is maintained continuously for 1 minute. Repeat as needed. The 2〜3 minutes is neither the appliance setting nor a guarantee of doneness. Put meat that meets the requirements on a clean plate and serve 1 steak with 3g of butter and lemon. Do not rely only on residual heat to make up an insufficient temperature or holding time.
Discuss these instructions
Check the results
The dish is done once a thermometer confirms that the center temperature stays at 75℃ or higher continuously for at least 1 minute. Transfer meat that meets these conditions to a clean plate, and serve with 3g of butter and lemon per 1 piece. Do not rely on residual heat alone to make up for insufficient heating. The initial settings do not guarantee the time needed for doneness.
Reference Information on Heating and Food Poisoning Prevention ↗
If you get stuck along the way
If the core temperature requirements are met, the meat will be tough.
This method prioritizes thorough heating at the center; tenderness has not been verified. Without compromising safety precautions, next time I will choose a cut with fewer tendons and a uniform thickness.
The outside may be browned, but the center is undercooked
Measure the thick areas again and apply additional heating. Do not stop early based on external color or try to solve the problem by leaving the meat at room temperature.
How the Recipes Were Created and Sources Consulted
These are original recipes created using AI on Crisp. They are not listed as official manufacturer recipes or recipes that have been verified using actual devices.
- Standards verified in official documents
- Air Oven ranges from 80〜200℃, and Hi Steam from 55〜200℃. The instructions specify temperature increments of 5℃ per short press and TIME increments of 5 minutes per short press.
- Independently designed details and unverified points
- For 2 beef steaks of 150g each and no more than 15mm thick, 180℃ for 15 minutes is an independently proposed trial setting. Times and center temperatures from RAO-2 steak or low-temperature roast-beef recipes are not reused. No official source giving quantities and times for this same dish has been confirmed. The heating settings are independent initial trial values within the appliance specifications, not times demonstrated to produce a finished dish.
Source checked: 2026-09-07
The manual states that a short press of TIME changes the setting by 5 minutes, while its cooking references also include times such as 18 minutes. Since actual device increments are unverified, this page uses initial settings in 5-minute increments and distinguishes them from elapsed checking times. Omitting alcohol is an independent prototype policy.
Take notes on the results of your test runs
Notes are saved only on this device. They are not used to determine whether a recipe has been verified.