Getting the most from an air fryer, safely

How an air fryer actually cooks

An air fryer does not fry in oil. It is closer to a small convection oven: an element at the top heats the air and a fan blows it around quickly, drying and browning the surface. Because the space is small and the airflow strong, food cooks faster and crisps more than in a regular oven at the same temperature. Understanding this explains most of the tricks. Food crisps where air can pass, the top near the element cooks first, and colour develops as the surface dries. It is not a case of no oil at all; a very light coating on the surface improves colour and texture.

The basics of getting it crisp

The most common failure is filling the basket to the brim. Piled-up food blocks the airflow, and the bottom layer turns soggy as if steamed. Spread food in a single layer and cook in batches if you have a lot; it ends up quicker. Pulling the basket out halfway to shake or turn the food gives even cooking.

• Spread food in one layer without overlapping
• Shake or turn it once halfway through
• Pat wet ingredients dry with kitchen paper before cooking
• Apply oil thinly with a spray bottle rather than a brush

Preheating, temperature and time

It varies by model, but preheating for a few minutes sets the surface quickly and gives a crisper result. When adapting an oven recipe, using the same temperature and time often burns the outside first, so it is safer to lower the temperature a little or shorten the time and check partway. Fan strength and basket size differ between models, so the same recipe can turn out differently; for the first few attempts, follow the chart in the manual and note how your machine behaves. Do not judge meat by its surface; cut into the thickest part to make sure it is cooked through.

What it does especially well

An air fryer shines brightest when reheating leftovers. Fried food, savoury pancakes, pizza and fried chicken that go soggy in the microwave crisp up again in a few minutes. Frozen foods meant for frying, such as chips and dumplings, also work well, as do whole sweet potatoes and potatoes in their skins, roasted vegetables without much oil and skin-on chicken. On the other hand, thin wet batter blows about or drips through the basket, and dishes with lots of liquid or large amounts of rice are not a good fit.

Using paper, foil and containers

Lining the basket with baking paper or foil makes cleaning easier but needs care. Light paper can blow up into the element at the top and burn, so use it only when food is holding it down, and never preheat with paper alone. Covering the whole base blocks the airflow and leaves food undercooked, so use perforated liners or leave the edges open. Heatproof glass or metal dishes are fine, but ordinary plastic containers can melt, so keep them out. Check for an ovenproof marking.

• Paper only when food is weighing it down
• Do not block the whole base; leave a path for air
• Keep out any container without a heatproof marking

Where to put it and how to clean it

Air fryers vent hot air from the back or top, so pushing one right up against a wall, curtain or under a cupboard heats the surroundings and can make the machine overheat. Leave the clearance the manual specifies on all sides and set it on a flat, firm surface. Avoid the top of a hob or right beside the sink. Clean only after unplugging it and letting it cool completely. Steel wool or abrasive cleaners damage a coated basket, so use a soft sponge and mild detergent, and empty the fat that collects underneath every time so it does not smoke next time. Check occasionally for spattered grease around the element too.

Common mistakes

The idea that anything cooked in an air fryer becomes health food is a misconception. It does use less oil, but with the same ingredients the difference in calories can be smaller than you expect. Avoid cooking starchy foods such as potatoes and bread until dark brown. Overcooking at high heat can produce more undesirable compounds, so the usual advice is to stop at golden. Spraying aerosol cooking oil straight onto a coated basket can leave the coating sticky and damaged, so oil the food instead.

Fire and burn precautions

Straight after cooking, the basket and food are very hot, and hot steam rises when you open it, so keep your face back. Put the basket on a heatproof mat, not straight on the table or floor. If you smell burning or see smoke, switch it off and unplug it at once, and keep the basket closed while you watch. If you see flames, never use water; with the power cut, call your local emergency number. Do not run several high-power appliances from one extension lead, and keep the fryer out of children's reach. If the cord is damaged or it makes unusual noises, stop using it and check the manufacturer's guidance.