Air fryer

An air fryer is a small electric countertop oven with a strong fan. It blows very hot air around food sitting in a basket or on a tray, so the outside dries and browns fast. It does not fry in the classic sense. It roasts quickly, and a light coat of oil gives a crisp, golden-brown surface close to what you get from a deep-fry.

How to do it

1. Preheat for 3 to 5 minutes, unless the manual says yours needs no preheating.
2. Toss the food with a little oil, about 1 teaspoon per 250 g (9 oz) of vegetables or potatoes.
3. Spread it in one layer in the basket. Leave gaps so the air can reach every side.
4. Cook at 180 to 200°C (350 to 400°F) for most foods.
5. Shake the basket or turn the pieces halfway through.

To convert an oven recipe, a common starting point is to lower the temperature by about 15°C (25°F) and cut the time by about 20 percent. Check early, because small models with strong fans run hot.

How to tell it is done

Look for an even brown color and a dry, crisp surface. For meat and poultry, color tells you little about the inside. Use a thermometer and cook to a safe internal temperature, for example 74°C (165°F) for chicken.

Common mistakes

• Overcrowding the basket. Food steams instead of crisping and cooks unevenly.
• Using no oil at all on potatoes or breaded food. They dry out and stay pale.
• Spraying aerosol oil directly onto a nonstick basket. Some sprays leave a sticky film that damages the coating. Toss food with oil in a bowl instead.
• Putting loose parchment or foil in an empty basket. The fan can lift it into the heating element.
• Cooking wet batters. They drip through the basket before they set.

In recipes

A recipe that says "air-fry" or "cook in the air fryer" means cooking in this machine. Basket models and oven-style models with racks both count. Times differ between models, so treat any recipe time as a guide and check a few minutes before the end.