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AIR FRYING TIPS
For a crisp exterior, oil foods lightly. Some foods, especially if fresh, benefit from being tossed
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with a little oil in a separate bowl before frying. However, high-fat foods, like a well-marbled steak, or
prepared foods usually require no additional oil.
Avoid wet batters. Loose batters, such as those used for deep frying, do not work in air fryers, as
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the batter simply slides off. Adapt such recipes to give foods a thicker coating, preferably including
breadcrumbs to help the coating adhere.
Use medium-high to high heat for most cooking. Most foods air fry best between 175°C
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(350°F) and 205°C (400°F). For gentler cooking and reheating, use a lower temperature to
avoid overcooking.
Don't overcrowd the racks or pan. Too much food, especially if tightly packed, can inhibit
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browning and crisping. A better bet: Air fry food in batches.
Switch rack positions during cooking for even results. If using multiple wire racks, carefully
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switch rack positions halfway through the cooking cycle to ensure even cooking. For dehydrating,
switch rack positions from top to bottom periodically.
Check on foods early. When cooking by time, check foods on the earlier side of the cooking time;
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you can always put the food back in to continue cooking.
Follow food safety guidelines for doneness. Because food sizes can vary, do not rely exclusively
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on recipe timing when cooking food. Check food for doneness against current safety guidelines
before serving.
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