Using the air fryer correctly: You’ve definitely made one of these 7 mistakes

An air fryer is basically a small convection oven. The hot air comes from a heating element close to the food. A fan circulates the air around the chamber, and the temperature can reach around 250 degrees.

This means you can cook dishes that would normally be prepared in oil or in a conventional oven, but with far less fat.

Most home models have a removable basket, tray or rack. Some look like a compact drawer oven with multiple shelves. Others take up less space and only hold a few liters of food at a time. What they all have in common is that the result depends on air circulation, temperature and space around the food.

Many people use the air fryer for French fries, bread rolls or quick frozen meals. It seems straightforward: you just pour the food into the basket and press start.

This very simplicity makes it easy to overlook some basic principles. The result is often a pale surface, soft crust or raw center, even though the machine itself can deliver far better.

Fill level, moisture on the ingredients, cleaning and safe handling of meat all play a role here. The same mistakes are made by many users, according to a review of typical everyday habits, writes Chip.de.

Seven classic air fryer mistakes

Avoiding these seven mistakes will make your food crispier and safer to eat:

Overfilling the basket
When food is in a thick layer, air can’t circulate properly. Instead, make smaller portions and shake the basket or turn the food about halfway through. This way everything browns more evenly.

Using too much baking paper
A full piece of baking paper or foil under the food slows down the airflow. The paper can also blow up and hit the heating element. If you want to use paper, it should be directly under the food and weighed down. Otherwise, insert baskets and molds made for air fryers are better.

Putting wet ingredients in the basket
Wet potatoes, vegetables or meat quickly become soft. Pat them dry before cooking. Use a very small amount of oil with a brush or a spray without propellant if needed. Adjust the time or temperature instead of letting the moisture do the work.

Ignoring the risk of acrylamide
Starchy foods like potatoes and bread are safest when they only turn golden brown. Dark brown surfaces increase the formation of acrylamide. German authorities recommend moderate temperatures and a color that stays on the lighter side of crispy.

Not checking the core temperature
Chicken and minced meat require at least 70 degrees in the core for a few minutes to be hygienically safe. Use a small cooking thermometer in the thickest pieces. That way you’ll know if the dish is done, even if the outside looks great.

Using aerosol spray on non-stick coating
Oil in a spray can with propellant leaves a tough film. It wears down the coating and makes cleaning more difficult. Instead, use regular bottled oil with a brush or a refillable spray without propellant.

Cleaning too rarely
Grease and food residues in the basket and drawer start to smoke and smell at high temperatures. They disrupt airflow and affect the flavor of the next serving. Wash the basket and drawer regularly in hot water with detergent and dry them thoroughly.

Make more equipment and better routines work for you

Once you know the mechanics of an air fryer, choosing a model and setting up routines becomes easier.

A small basket model heats up faster and is great for one or two people. A larger table-top oven with multiple racks can accommodate the whole family’s dinner in one go. In both cases, the same simple habits apply.

Think about portion sizes, make sure ingredients are dry and plan meat preparation with a thermometer. Choose accessories that don’t block the air. Establish a regular cleaning rhythm so that old oil never has time to settle.

You’ll make the most of the hot air and get crispy potatoes, juicy meat and better crusty bread.