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récolte / RAO-3

Pork Steak

Season 2 pork loin slices with salt and thyme, then cook them using the “Hi Steam” setting. The ingredient ratios, settings, and texture are based on a prototype recipe that has not been tested on an actual appliance.

Serves 2 / 120g pork loin × 2 slicesMeat DishesOriginal; not tested on actual equipment

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 SettingsHi Steam180°C / 20min

After 20 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.

Score the meat and season it. The total time, including prep, cooking in batches, and measuring, has not been measured.

Check Before Cooking
  • 2 pork loin slices (120g each), with a maximum thickness of 15mm. This is a test run where the meat is placed in a single layer without adding side dishes at the same time.
  • 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

0 / 6 Complete
  1. 01

    Score the meat and season it

    Do not wash raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling 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 several shallow cuts along the boundary between the fat and lean parts of the pork, ensuring the meat is no more than 15mm thick. Lightly rub 1.8g of salt, 0.3g of black pepper, 0.3g of thyme, and 2g of garlic into both sides of the meat.

    Discuss these instructions
  2. 02

    Mix the lemon oil for finishing

    In a clean small bowl, mix 8g of lemon juice and 4g of olive oil. Set the mixture aside in a place where it won’t come into contact with raw meat until you’re ready to drizzle it over the food after cooking.

    Discuss these instructions
  3. 03

    Arrange in a single layer

    Check the steam tray and water tray, then fill the water tank with room-temperature water only up to the MAX line and reinstall it. Do not put seasonings, oil, or water at 40℃ or above into the tank. Attach the inner mesh to the basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each item. If the entire quantity does not fit, divide it into 2 or more batches and refrigerate the remaining portion. 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
  4. 04

    Hi Steam: Start by trying 180℃

    Do not preheat; simply place the basket with the ingredients inside. Set the machine to “Hi Steam,” 180℃, and 20 minutes for an initial test run. If the water refill indicator appears, check the operating status; if the machine is running, press START/STOP to pause it. Fill the tank with room-temperature water up to the “MAX” line, reinstall the tank properly, check the display, and resume operation. The end of the cycle as indicated on the display does not guarantee that the food is fully cooked.

    Discuss these instructions
  5. 05

    Measure the core temperature and holding time

    After 20 minutes, confirm that cooking has paused or ended, then pull out the basket. Insert a food thermometer horizontally into the center of each of the 2 thick cuts of meat. Avoid measuring in areas consisting only of fat or at the thin edges. Use a food thermometer to confirm that the internal temperature remains at 75℃ or higher for at least 1 continuous minute. Wait until the reading stabilizes before timing the holding period; if the temperature drops below 75℃ during this time, reheat the meat and retest. Do not rely on color, juices, or only 1 temperature reading to determine doneness. Remove the thermometer before reheating, and wash any parts that have come into contact with uncooked meat before reusing.

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  6. 06

    Cook further as needed and finish

    If the temperature or holding time is insufficient, set the air fryer to “Hi Steam,” 180℃, and 5 minutes to extend the cooking time. After approximately 2〜3 minutes, stop the cycle manually and verify that the meat has reached the same core temperature and has been held at that temperature for a continuous 1 minute. Repeat this verification as needed. The 2〜3 minutes is neither the time to set on the appliance nor a guarantee that the dish will be fully cooked. Transfer the meat that meets the conditions to a clean plate and drizzle with lemon oil. It has not been verified that this method achieves both tenderness and a golden brown color.

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Check the results

The dish is considered done once a thermometer confirms that the core temperature has remained at 75℃ or higher for at least 1 minute continuously. Transfer the meat that meets these conditions to a clean plate and drizzle with lemon oil. It has not been verified whether this method achieves both tenderness and a golden brown color. The initial settings do not guarantee the completion time.

Reference Information on Heating and Food Poisoning Prevention ↗

If you get stuck along the way

Only the fatty parts are browned, while the lean parts remain pale.

Do not rely on color differences; instead, measure the internal temperature at the thickest part of the lean meat and the holding time. Do not assume that the color of the fat indicates the overall doneness of the meat.

The meat curls up, making only part of it thicker

Next time, make more cuts through the connective tissue and lay the meat flat from the start. Use tongs to flatten any curled areas, then measure the temperature in the thick parts and cook further as needed.

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
RAO-3 / 2 pork loin slices (approx. 120g each) and vegetables / Hi Steam / 180℃ / 16〜20 minutes.
Independently designed details and unverified points
Crisp. cooks only pork and is seasoned with thyme, without using mustard or honey glaze. The pork must be 15mm thick or less; the initial cooking time is 20 minutes; and the addition of lemon oil afterward, along with temperature-based checks, are based on proprietary conditions. The flavor, texture, and total cooking time have not been verified.

See the official “Mustard Pork & Grilled Vegetables” recipe ↗

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.

Another dish using the same model