How an Air Fryer Works

An air fryer is essentially a compact convection oven. A powerful fan circulates very hot air at high speed around the food, creating a crispy exterior similar to deep frying but using little or no oil. The key to great results is hot circulating air — anything that blocks that circulation (overcrowding, wet food, improper placement) reduces crispiness.

The Golden Rules

  • Never overcrowd: Single layer only. Food needs airflow on all sides. If you crowd the basket, food steams rather than crisps. Cook in batches if needed.
  • Pat food dry: Moisture prevents crisping. Pat chicken, fish and vegetables dry with paper towel before air frying.
  • Preheat 3 minutes: Starting from hot gives a better crust and more accurate cooking times.
  • Shake or flip halfway: This ensures even browning on all sides.
  • Use a little oil: A light spray or toss with oil dramatically improves crispiness on vegetables and plain proteins. You need far less than deep frying — 1–2 teaspoons is usually sufficient.

Temperature and Time Guide

  • Frozen chips/fries: 200°C — 15–18 min, shake halfway
  • Chicken thighs (bone-in): 200°C — 22–25 min, flip halfway. Internal temp 74°C.
  • Chicken breast: 190°C — 18–22 min depending on thickness
  • Salmon fillet: 200°C — 10–12 min
  • Vegetables (broccoli, zucchini, capsicum): 190°C — 10–15 min, shake halfway
  • Roast potatoes: 200°C — 20–25 min, shake twice
  • Bacon: 200°C — 8–10 min
  • Reheating pizza: 180°C — 3–4 min — far better than microwave
  • Reheating fried chicken: 190°C — 8–10 min — restores crispiness perfectly
  • Eggs (fried): Place in a small ramekin or foil cup at 180°C — 6 min
Air fryer vs oven — conversionAir fryers cook faster and hotter than conventional ovens. General rule: reduce oven temperature by 20°C and reduce cooking time by 20–25% when converting an oven recipe to air fryer. Check earlier than you expect — it is easy to overcook in an air fryer until you learn the timing.

What Does Not Work Well in an Air Fryer

  • Wet batters (beer batter, tempura) — drip through and make a mess
  • Large roasts — do not fit, uneven cooking
  • Very leafy greens — fly around in the fan and burn
  • Cheese on its own — melts through the basket
  • Large amounts of liquid (soups, stews)

Frequently Asked Questions

It is not strictly required but it makes a meaningful difference to crispiness. A cold air fryer takes 2–3 minutes to reach temperature, during which food sits in gradually warming air rather than being hit immediately by hot circulating air. Preheating 3–5 minutes produces a better initial sear and more consistent cooking times. Most air fryers have a preheat function or just run it empty for 3 minutes.
Yes, with caution. Never cover the entire bottom of the basket — this blocks airflow and defeats the purpose. Use a small piece of foil or perforated baking paper only where needed (under delicate fish, to catch drips). Never preheat with foil or paper in the basket with no food on top — it can fly into the heating element. Purpose-made perforated air fryer liners are available and work well.