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Fall in love with the versatility and performance of Breville's Smart Oven Air Fryer Pro.

Fall in love with the versatility and performance of Breville's Smart Oven Air Fryer Pro.

Cooking and baking will never be the same, or as easy with Breville's Smart Oven Air Fryer Pro. The Smart Oven® Air Fryer Pro with Element IQ® is for the cook who desires a countertop oven that can roast for large gatherings, air fry crispy French fries & family favorites and dehydrate a wide range of healthy foods. The super convection setting reduces cooking time by up to 30% with great crispness.

The Smart Oven Air Fryer Pro is super versatile with 13 cooking functions to guide you to perfection: Toast 9 slices, Bagel, Broil, Bake, Roast, Warm, Pizza, Proof, Airfry, Reheat, Cookies, Slow Cook, Dehydrate. It's the countertop oven you'll use every day! More info →

They say the proof is in the pudding, and we agree. Read on and see what fabulous meals this Smart Oven Air Fryer can make, from Heart-Shaped Shortbread Cookies, a show-stopping Pavlova with Chocolate Cream & Berries, and a gorgeous Vanilla Custard Apple Tart to a trio of great Game-Day (or anytime) snacks.

The following recipes are courtesy of Breville and were developed for the Smart Oven Air Fryer or Smart Oven Air Fryer Pro.

Korean Chicken Wings

This quick and easy recipe makes the perfect, snack, light dinner, or game-day wings.

Recipe: Easy | Prep Time: 20 minutes | Cook Time: 30 minutes | Serves: 4
Recipe was made for Smart Oven Air Fryer and Air Fryer Pro from Breville.


For the Sauce.

  • ¼ cup (2 oz) gochujang (Korean fermented red chili paste)
  • 2 cloves garlic crushed
  • 1 ½-inch piece (3/4 oz) fresh ginger peeled, finely grated
  • 1 tsp sesame oil
  • 3 tbsp unseasoned rice vinegar
  • 2 tbsp reduced-sodium soy sauce
  • 3 tbsp (2 oz) honey

For the Wings.

  • 1½ lb chicken wing drumettes
  • 1 tbsp baking powder
  • 1 tsp flaky sea salt

For Serving.

  • 2 green onions, thinly sliced
  • 1 tbsp white sesame seeds


1. To make the sauce, combine all the sauce ingredients in a small bowl. Whisk until the honey is dissolved and sauce is smooth. The sauce can be made a day in advance. Spoon into an airtight container and refrigerate for up to 4 days.

2. Insert the wire rack into the middle shelf position. Preheat the oven. Select AIRFRY/SUPER CONVECTION/450°F/20 minutes and press start.

3. To make the wings, put the wings in a large bowl. Combine the baking powder and salt in a small bowl. Sprinkle over the wings and toss to coat evenly.

4. Set the broiling rack in the roasting pan and place the wings on the rack, ensuring they are not touching each other.

5. Once preheated, place the roasting pan on the rack and cook for 20 minutes. Remove the pan and turn the wings over. Place them back in the oven. Select AIRFRY/SUPER CONVECTION/450°F/10 minutes and press start.

6. Transfer the sauce to a small saucepan. Stir over medium-low heat until warm.

7. When the wings are finished cooking, transfer them to a large bowl. Spoon over 1/3 cup of the sauce and toss to coat evenly. Transfer to a serving plate. Garnish with green onions and sesame seeds and serve with the remaining sauce for dipping.

Slow Cooked Pulled Pork Sandwiches

Another quick and easy recipe that does double duty as dinner or a game-day favorite.

Recipe: Easy | Prep Time: 35 minutes | Cook Time: 6-8 Hours | Makes: 12 sandwiches or 20 sliders 
Recipe was made for Smart Oven Air Fryer Pro from Breville.


For the Rub.

  • 2 tbsp kosher salt
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp freshly ground black pepper
  • 1 tsp red-pepper flakes
  • ½ tsp dry mustard
  • ¼ tsp cayenne pepper

For the Pork.

  • 6 lbs boneless pork shoulder
  • 1 large onion, thinly sliced
  • 4 cloves garlic, peeled and crushed
  • 1¼ cups apple cider vinegar
  • ¼ cup Worcestershire sauce
  • ½ cup water

For the Barbecue Sauce:

  • 2 cups tomato puree
  • ⅔ cup cider vinegar
  • ½ cup molasses
  • ⅓ cup Worcestershire sauce
  • ½ cup brown sugar
  • 2 tsp smoked paprika
  • 1 clove garlic, minced
  • 2 tbsp mustard
  • Kosher salt to taste

To Serve.

  • 12 burger rolls, or 20 slider rolls
    Sliced jalapeno
  • Coleslaw
  • Sliced jalapeno


1. Combine spice rub ingredients in a small bowl. Coat pork with spice mixture and place in a large bowl. Cover and refrigerate overnight.

2. Place onion and garlic in a large (5½ quart) Dutch oven. Place pork on top of onion and garlic. Pour over any juices that may have accumulated in the bowl.

3. Add the cider vinegar, Worcestershire sauce and water to a medium bowl, stir to combine.

4. Pour the mixture over the pork and cover with lid.

5. Insert wire rack in rack position 8. Select SLOW COOK/CONVECTION and HIGH/6 hours or LOW/8 hours. Press START to preheat oven.

6. Once preheated, place pork in oven and cook on HIGH for 6–8 hours or LOW for 8–10 hours, until pork is tender and shreds easily.

7. While the pork is cooking make the homemade BBQ sauce. Combine all ingredients in a medium saucepan. Cook on medium heat, stirring, for 10 minutes or until smooth and combined. Reduce heat to low and simmer, stirring occasionally, for 40 minutes or until sauce has thickened and turned maroon in color. Season to taste with kosher salt. Cool completely.

8. Transfer the pork to a tray. Using 2 forks, shred the pork, discarding any fat and gristle. Strain the pan juices from the pork into a jug. Pour 1 cup (250ml) into a medium saucepan. Add 1 cup (250ml) of the barbecue sauce. Stir over medium heat until hot. Pour over the shredded pork, stir gently to coat.

9. Top the bun bases with the pulled pork, pork, jalapeños and a spoonful of the remaining barbecue sauce. Finish the sandwich with bun tops.

10. Alternatively serve the pulled pork over jacket baked potatoes, in wraps or tacos.

Air-Fried Shrimp with Sriracha Mayonnaise

Elevate snack time with these tender and crispy air-fried shrimp accompanied by a perfectly sweet-hot sauce.

Recipe: Easy | Prep Time: 35 minutes | Cook Time: 8 Minutes | Makes: 18 Shrimp 
Recipe was made for Smart Oven Air Fryer Pro from Breville.


For the Shrimp.

  • ¼ cup (1¼ oz) all-purpose flour
  • ½ tsp cayenne pepper
  • 2 large eggs
  • 1½ cups (3¼ oz) panko breadcrumbs
  • 18 (26 oz) large uncooked shrimps, peeled, deveined with tails intact
  • Cooking oil spray

For the Sriracha Mayonnaise.

  • ⅓ cup (2½ oz) mayonnaise
  • 1 tbsp sriracha
  • 2 tsp Thai sweet chili sauce
  • ½ tsp grated lime zest

To Serve.

  • 2 green onions, thinly sliced
  • Grated lime zest
  • Lime wedges


1. To prepare the shrimp, place the flour and cayenne pepper in a bowl and stir to combine.

2. Whisk the eggs together in a shallow dish and put the breadcrumbs in a separate bowl.

3. Working with one shrimp at a time, coat the shrimp in the cayenne flour mixture, dusting off any excess, dip in the egg then crumbs, pressing on the crumbs to secure. Place on a plate. Continue until all the prawns are coated. Cover with plastic wrap and refrigerate until ready to air fry.

4. To make the sriracha mayonnaise, whisk the mayonnaise, sriracha and chili sauce together until smooth. Stir in the lime zest. Cover and refrigerate until ready to serve.

5. Preheat the oven. Select AIRFRY/SUPER CONVECTION/425°F/5 minutes and press start.

6. Place the shrimp in the air fry basket, ensuring they are not touching each other.

7.  Spray the shrimp with the oil to coat. Turn the shrimp and spray the other side.

8. Once preheated, place the basket in the AIR FRY position and cook for 5 minutes. Carefully remove the basket from the oven, turn the shrimp over and return to the oven. Select AIRFRY/SUPER CONVECTION/425°F/3 minutes and press start.

9. Transfer the shrimp to a large bowl. Add 2 tablespoons of the sriracha mayonnaise and toss gently to coat.

10. Place the shrimp on a serving platter. Garnish with green onions and lime zest. Serve with the remaining sriracha mayonnaise and lime wedges. 

Pavlova with Chocolate Cream & Berries

This stunning and light dessert made from a crisp meringue shell topped with whipped cream and fruit comes from down under. And it is no surprise that a dessert this spectacular has not one, but two origin stories, both with the same protagonist, Anna Pavlova a popular Russian dancer at the time.

As New Zealanders tell it, a chef at a Wellington Hotel created the billowy dessert in 1926 and named it in her honor, claiming inspiration from her tutu. 

Australians, on the other hand, believe the pavlova was invented at a hotel in Perth in 1935, and named after the ballerina when one diner declared it to be “light as Pavlova.”

Whatever the truth this is a dessert that everyone should try to make at least once. 


Recipe: Medium | Prep Time: 50 minutes | Cook Time: 1 Hour 40 Minutes | Cooling Time: 2 Hours | Serves: 8 
Recipe was made for Smart Oven Air Fryer and Air Fryer Pro from Breville.


For the Pavlova.

  • 8 large eggs
  • at room temperature
  • 2 cups (14 oz) superfine sugar
  • 1 tbsp cornstarch
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla bean paste

For the Chocolate Cream.

  • 10 fl oz heavy cream
  • 7 oz dark or milk chocolate, chopped

For the Strawberry Sauce.

  • 9 oz strawberries, hulled, chopped
  • 3 tbsp granulated sugar
  • 1 tbsp water

For Serving.

  • 5 oz blueberries
  • 9 oz blackberries


 1. Draw a 9 ½-inch circle on a 12-inch piece of parchment paper or use a precut 12-inch parchment round. Lightly grease the pizza pan then place the parchment paper, marked side down on the pan.

2. Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/NO CONVECTION/200°F/1 hour 40 minutes and press start.

3. To make the pavlova, put the egg whites in a stand mixer with the whisk attachment. Whisk on medium-high speed until soft peaks form. Gradually add the sugar 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Gently fold in the cornstarch, vinegar and vanilla bean paste.

4. Use a large metal spoon to spoon the mixture onto the prepared tray. Use an offset spatula to shape into a round, using the circle as a guide. Smooth the side.

5. Once preheated, put the pavlova in the oven and bake for 1 hour and 40 minutes until the pavlova feels crisp and dry. Once the timer sounds, turn the oven off and allow the pavlova to cool in the oven with the door closed for 2 hours.

6. Wash and dry the mixer bowl and whisk attachment.

7. To make the strawberry sauce, put the strawberries, sugar, and water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and set aside to cool. Spoon the mixture into a fine sieve set over a bowl. Strain the mixture, discarding the solids. Refrigerate until ready to serve.

8. To make the chocolate cream, heat the cream into a small saucepan over low heat until hot, but do not boil. Put the chocolate in a heatproof bowl and pour over the hot cream. Allow to stand for 1 minute then stir until smooth. Set aside to cool.

9. Spoon the chocolate mixture into the bowl of a stand mixer with the whisk attachment. Whisk on low speed until just thickened.

10. Transfer the pavlova to a serving platter. Spoon the chocolate cream over the top of the pavlova. Top with fresh berries and spoon over the strawberry sauce. Serve.

Vanilla Custard Apple Tart

One bite and you will be dreaming of this apple tart until you make it again. The addition of lemon juice to the vanilla custard and the sliced almonds on top give it a lovely flavor in contrast to the sweet pink lady apples. And it's gorgeous!

Recipe: Medium | Prep Time: 40 minutes | Fridge time: 90 minutes | Cook Time: 80 Minutes (12 minutes per batch) | Serves: 8
This recipe was made for the Smart Oven Air Fryer and Air Fryer Pro from Breville.


For the Pastry.

  • 1⅓ cups (7 oz) all-purpose flour, plus extra for dusting
  • ⅓ cup (2 oz) superfine sugar
  • ¼ tsp flaky sea salt
  • 3½ oz unsalted butter, chilled, chopped
  • 1 large egg, lightly beaten

For the Custard Filling.

  • 1 lemon, juiced
  • 3 cups (24 fl oz) water
  • 4½ oz 5-6 small pink lady apples
  • ⅓ cup (1½ oz) vanilla custard powder
  • ½ cup (3½ oz) superfine sugar
  • 2½ cups (20 fl oz) heavy cream
  • 1 tsp pure vanilla extract
  • ¼ cup (¾ oz) sliced almonds

To Serve.

  • Powdered Sugar 


1. Grease the bottom and side of a 9-inch springform cake pan.

2. To make the pastry, put the flour, sugar, salt and butter in the bowl of a food processor. Pulse until the mixture resembles fine crumbs. Add the egg and pulse until the pastry just comes together.

3. Turn the pastry out onto a lightly floured countertop and knead gently until smooth. Flatten to form a disc and wrap in plastic wrap. Refrigerate for 30 minutes until firm enough to roll.

4. Roll the pastry between two sheets of parchment paper into an 11 ½-inch round. Remove the top sheet of parchment paper and transfer the pastry to the prepared pan. Use your fingertips to gently press the pastry into the pan without stretching. Trim the pastry edge so it is level. Refrigerate for 1 hour.

5. Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/CONVECTION/325°F/20 minutes and press start.

6. Line the pastry with a piece of parchment paper, making sure it completely covers the bottom and side of the pastry. Half fill with pie weights, beans, or raw rice. Put the cake pan on the pizza pan.

7. Once preheated, put the tart in the oven and bake for 10 minutes. Remove the parchment paper and pie weights and continue baking for 10 minutes until the pastry is light golden all over. Remove the tart from the oven and set aside to cool.

8. To make the filling, combine the lemon juice and water in a large bowl.

9. Partially core the apples with an apple corer or melon baller starting from the bottom. Do not go all the way through to ensure the top is left intact. Put the apples in the lemon water to prevent discoloring.

10. Combine the custard powder, sugar and 1 cup (8 fl oz) of the cream in a bowl. Whisk until smooth. Pour into a medium saucepan. Add the remaining cream and vanilla. Cook, stirring constantly over medium heat until the custard just comes to a boil.

11. Preheat the oven. Select BAKE/ CONVECTION/325°F/60 minutes and press start.

12. Pour the hot custard in the tart shell. Press the apples into the custard, cored side down and sprinkle with the sliced almonds.

13. Once the oven has preheated, put the tart in the oven and bake for 60 minutes until the apples are just tender and the almonds golden.

14. Put the tart on a wire rack and let cool completely.

15. Dust with powdered sugar just before serving.

Heart-Shaped Cookies

These tender shortbread cookies are the perfect sweet treat for February 14th or just to say "I love you" any time of year!

Recipe: Medium | Prep Time: 55 minutes | Cook Time: 48 Minutes (12 minutes per batch) | Makes: 20 Cookies 
Recipe was made for Smart Oven Air Fryer Pro from Breville.


For the Cookies.

  • 2 cups (10½ oz) all-purpose flour, plus extra for dusting
  • ⅔ cup (3¾ oz) powdered sugar, plus extra for dusting
  • 7 oz cold unsalted butter, chopped
  • 2 large egg yolks
  • 4 tsp cold water
  • 1 tsp vanilla extract

For the Royal Icing.

  • 1 large egg white
  • ½ tsp fresh lemon juice
  • 1½ cups (7 oz) powdered sugar, sifted
  • Pink or red food coloring

For the Colored Fondant.

  • 21 oz fondant
  • Pink or red food coloring

To Decorate.

  • Sprinkles


1. To make the cookies, put the flour and powdered sugar in a food processor. Pulse to combine. Add the butter and process until the mixture resembles fine crumbs. Combine the egg yolks, water, and vanilla. Pour over the flour mixture and process until the dough comes together to form a ball. Transfer to a lightly floured countertop.

2. Divide the dough into two equal portions. Shape each portion into a ½-inch thick disk. Wrap in parchment paper and refrigerate for 1 hour, until firm.

3. Roll one portion of the dough between two sheets of parchment paper until ¼ inch thick. Using a 3-inch (top to tip measurement) heart shaped cookie cutter, cut out 6 cookies, re-rolling and cutting more cookies until you have 10. Put the cookies on a parchment paper lined tray and refrigerate for 30 minutes until firm, this helps the cookies keep their shape during baking. Repeat with the remaining dough.

4. Insert the wire rack into the center shelf position. Preheat the oven. Select BAKE/325°F/CONVECTION/12 minutes and press start.

5. Line the pizza pan with parchment paper. Place 6 cookies evenly spaced on the pan, not too close to the edge.

6. Once preheated, put the cookies in the oven and bake for 12 minutes until light golden around the edges.

7. Remove the cookies from the oven and cool on the tray for 5 minutes. Then transfer to a wire rack to cool completely.

8. Repeat with the remaining cookie dough to bake 20 cookies.

9. To make the royal icing, put the egg white and lemon juice in the bowl of a stand mixer with the whisk attachment. Whisk on low speed for 20 seconds. Increase the speed to medium, and gradually add the powdered sugar, whisking until thick and smooth. Add a few drops of food coloring until desired color is reached.

10. To make the colored fondant, dust the counter lightly with powdered sugar. Knead the fondant on the lightly dusted counter until smooth. Cut in half and color one half pink and one half red, kneading until smooth. Roll the fondant out to ¼-inch. Cut heart shapes from the fondant using 1-½ inch and 2-inch heart shaped cookie cutters.

11. To decorate, pipe or spread the royal icing onto some of the cookies, decorate with sprinkles as desired. Alternatively, top the cookies with fondant. Brush lightly with water and decorate with sprinkles.

12. Allow the icing to set completely before storing, layered with parchment paper, in an airtight container for up to 3 days. 

Breville’s Smart Ovens are versatile, convenient, and packed with features your full-sized oven can’t match
. It's the countertop oven you’ll use every day! Find the Smart Oven that is right for you. Breville Smart Ovens →

Enjoy! -Frankie

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