Use and Care Manual
23
In probe mode, why does the unit sometimes stop cooking before it reaches my
target temperature?
Most foods experience “carryover cooking” after being pulled from the heat source,
where the temperature continues to rise a few more degrees. On items like steaks,
just a few degrees can mean the dierence between under- and overcooking. So to
account for this, the Meat preset is designed to stop active cooking when it’s 5˚F
(2˚C) below the target temperature. The unit then enters a rest phase to let the food
come to the final target o the heat. For best results, pull out the air fryer basket
during the rest phase, but leave the probe in the food until it reaches the target.
When cooking with the probe, why is my meat undercooked even after the rest
phase?
Inserting the probe correctly is critically important for getting accurate readings.
You want the tip of the probe to be at the center of the thickest part of the meat,
but not touching any bone. See the drawings on p. 14 for examples of proper probe
placement.
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 the basket, the rack, and the
interior of the air fryer are clean before cooking.
Why has my food cooked unevenly?
Two culprits are likely: overcrowding and not shaking. Fill the air fryer basket loosely
with food to let air circulate, and shake, toss, or flip foods at least once during cooking
for more even results.
TROUBLESHOOTING