1. Prefer primary sources
Government food-safety and nutrition databases are used where available. Manufacturer cooking charts are used for appliance-specific rules.
Sources & methodology
Every published cooking rule, safety cue and nutrition profile points to an identifiable source. Facts are stored separately from interface copy.
2. Preserve the scope
Food form, thickness, weight, appliance method and fresh or frozen state stay attached to the rule. We do not silently generalize them.
3. Show uncertainty
Ranges remain ranges. A textual heat setting stays textual when the source does not provide a number. Missing combinations are marked unavailable.
Cooking rules
USDA Table of Cooking Yields for Meat and Poultry
USDA Agricultural Research Service
The Cosori Iconic Air Fryer Cooking Times Guide
COSORI
Food safety
Safe Minimum Internal Temperature Chart
FoodSafety.gov
Chicken from Farm to Table: Approximate Chicken Cooking Times
USDA Food Safety and Inspection Service
Nutrition
Chicken, broilers or fryers, breast, meat only, cooked, roasted
USDA FoodData Central
Fish, salmon, Atlantic, farmed, cooked, dry heat
USDA FoodData Central
Potatoes, baked, flesh and skin, without salt
USDA FoodData Central
Chicken, broilers or fryers, thigh, meat only, cooked, roasted
USDA FoodData Central
Chicken, broilers or fryers, wing, meat and skin, cooked, roasted
USDA FoodData Central
Beef, short loin, top loin steak, lean only, cooked, grilled
USDA FoodData Central
Pork loin top loin chop, boneless, lean only, cooked, broiled
USDA FoodData Central
Crustaceans, shrimp, cooked
USDA FoodData Central
Broccoli, cooked, boiled, drained, without salt
USDA FoodData Central
Potatoes, french fried, frozen, oven-heated, without added salt
USDA FoodData Central