What Most People Do Wrong

Hot air fryers are considered a lower-fat alternative to the classic deep fryer – but many devices end up on the worktop as a disappointment in everyday life.

Often this is not due to the technology, but rather to typical operating errors. If you overload the basket, prepare foods that contain a lot of water incorrectly, or use baking paper and aluminum foil inappropriately, you not only risk limp fries, but also safety problems.

We show where there are problems in the kitchen and which simple adjustments can significantly improve quality, hygiene and safety.

Do not overfill the basket and limit moisture

Air fryers work with circulating hot air. “If the basket is too full, the air can no longer be distributed effectively, which leads to unevenly cooked food and a less crispy result“, explains nutrition expert Elisabeth van Thiel from the North Rhine-Westphalia Consumer Center Focus.

Cookbook author Christian Henze also recommends filling the cooking basket no more than halfway and shaking it every now and then so that all the pieces brown evenly. Another sticking point is moisture: Food in very wet dough or vegetables with a high water content tend to become mushy in the airflow because escaping water steams rather than bakes. Dab before cooking and mist sparingly with oil to significantly improve structure and browning.

Baking paper and aluminum foil: fire hazard and health aspects

Many users place baking paper or aluminum foil over the entire surface of the basket to make cleaning easier. “Baking paper can be used, but most devices are non-stick, so baking paper is not actually necessary“, explains van Thiel. Loudly n-tv.de The cover can slow down air circulation and the result will be less crispy.

There is also a risk of fire: unweighted paper or loose foil can swirl upwards and catch fire on the heating elements. If you don’t want to do without it, you should only use cuts under weighted food and only use them after preheating.

There is another point with aluminum foil: when combined with salty or acidic ingredients, aluminum ions can pass into the food – a risk that the expert classifies as avoidable.

Keep an eye on acrylamide, core temperature and oil sprays

Starchy products such as fries, fish fingers or baked rolls must not be too dark in the air fryer. Van Thiel recommends “Gilding instead of charring“, since acrylamide forms from around 120 degrees, an undesirable process substance, like chip.de reports.

Gentle cooking programs with moderate temperatures and shorter times reduce this substance. At the same time, food safety plays a role: poultry and minced meat need a core temperature of at least 70 degrees for around two minutes. A thermometer offers the greatest security here.

If you don’t have one, you should pay attention to clear meat juice and poultry meat that falls easily from the bone. Technology editors also warn against aerosol oil sprays on non-stick coated baskets because propellants leave sticky residue and can damage the coating.

Regular cleaning protects the device and taste

Old fat residues in the cooking basket are not only unappetizing, they also change the composition of the fats. “If the air fryer is not regularly cleaned of old fat, unhealthy trans-fatty acids can be formed due to the repeated heating of the fat“van Thiel warns loudly Focus.

Although the risk is higher with classic deep fryers, even with air cooking she recommends cleaning the cooking chamber after each use. Burnt-in residue can cause smoke, attack the material and restrict airflow.

Warm rinse water, soft sponges and thorough drying are usually sufficient. If you also use silicone or metal molds, you can collect marinades and sauces and prevent fatty liquids from getting directly into the heating area – a plus for longevity and taste. (This article was created in cooperation with promipool.de)