Use and Care Manual

22
For a crisp exterior, oil foods lightly. Some foods, especially if fresh, benefit from
being tossed 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 the batter simply slides o. 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
350°F and 400°F. For gentler cooking and reheating, use a lower temperature to
avoid overcooking.
Don’t overcrowd the basket. Too much food, especially if tightly packed, can inhibit
browning and crisping. A better bet: Fry food in batches.
Shake the basket during cooking for even cooking. A good shake is especially
beneficial for smaller items like French fries, onion rings, and chicken wings. For larger
or more fragile foods, like fish fillets, gently turn or flip for even results.
Check on foods early. When cooking by time, check foods on the earlier side of
cooking time; you can always slide the basket back in to continue cooking.
Follow food-safety guidelines for doneness. Because air fryer temperatures and
food sizes can vary, do not rely only on recipe timing when cooking food. Check foods
for doneness against current safety guidelines before serving.
AIR FRYING TIPS