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TROUBLESHOOTING/FAQS
Why is there white smoke coming from my unit?
White smoke can be a sign that there's too much fat in the fryer. Avoid cooking very fatty foods,
such as sausages, in the air fryer, and be sure that the accessories and interior of the air fryer are
clean before cooking.
Why has my food cooked unevenly?
Two culprits are likely: overcrowding and not switching rack positions. Evenly distribute foods on
the rack(s) and pan. Flipping foods midway through cooking also helps. If using multiple racks, try
switching rack positions at least once during cooking.
Why isn't my food crisp?
Though you can air fry with no added oil, coating foods very lightly with oil (usually just teaspoon
per batch for most recipes) helps guarantee crisp results. Preheating the air fryer also helps.
In Probe Cook Mode, why does the unit stop cooking before it reaches my target temperature?
All food experiences "carryover cooking" after being pulled from the heat source, where the
temperature continues to rise a few more degrees. To avoid overcooking on meat, the air
fryer is designed to take carryover cooking into account; when it's 2˚C (5˚F) below the target
temperature, active cooking stops, and a rest phase begins, to let the food come to the final target
temperature off the heat. For best results, open the air fryer door during the rest phase but leave
the probe in the food until it reaches the target temperature.
When cooking with the probe, why is my meat undercooked even after the rest period?
Inserting the probe correctly is critically important for getting accurate readings. You want the tip
of the probe to be at the centre of the thickest part of the meat, but not touching any bone. See the
drawings on p. 14 for examples of proper probe placement.
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