You've been using your air fryer all wrong! Expert reveals 11 common mistakes that lead to soggy food
With around two-thirds (58%) of UK households owning an air fryer, it's now the third most-used appliance in our kitchens after toasters and microwave ovens.
The countertop device is often touted as a healthier way to prepare meals, is generally more energy-efficient than a conventional oven, and can cut down on time in the kitchen.
To make sure you're getting the most of out of your air fryer, we've teamed up with Abi Thompson, known to her 649K TikTok and 435K Instagram followers as @airfryergirluk, to talk us through some of the most common air fryer mistakes people make – and how to avoid to them.
Not reading the manual
Skimming the manual, especially if you've never used an air fryer before, will prevent any mishaps. Every model is a little different and there are a lot of functions to play with. If you don't know how to fully use it, you're not getting the most out of your air fryer, says Abi.
Overcrowding the basket
Some people try to pile as much as they can in their air fryer basket, and then it comes out soggy and they wonder why. An air fryer cooks food using hot air circulation, explains Abi. To ensure even cooking and that crispy finish, it's important to let the food 'breathe' so the air can circulate.
Not shaking or flipping food
Not shaking your basket or flipping your food is one of the biggest mistakes you can make. While the hot air in an air fryer circulates, the food that sits near the fan – either at the back or at the top – gets the most air and therefore cooks faster. Shake the basket or flip food halfway through for even cooking.
Opening the basket too often
That said, Abi warns that every time you open your air fryer, you will lose heat. Her advice? As long as you've done your shaking or flipping halfway through – unless you're cooking something for a longer time, like 25 minutes, then you might want to shake or flip it a couple of times – it's best to let the air fryer do its thing.
Not preheating
This comes back to reading the manual. Certain manufacturers may advise you to pre-heat your machine, says Abi, although they are few and far between. The huge advantage of air fryers – and the big difference between an air fryer and an oven – is the convenience and the speed as you don't need to worry about preheating.
Not cleaning regularly
Another fix that could solve many of your problems but is often overlooked. Grease and crumbs can build up, explains Abi, causing smoke or funky smells. Most air fryer baskets can go in the dishwasher, or are easy to clean by hand because they have a teflon coating. She recommends letting it soak in warm soapy water while you're eating, and cleaning it straight away after.
Not using oil at all
It's a common misconception that air fryers are oil-free cookers. They're not. They're low-oil cookers. You still need a little bit of oil to bring out the colour, make the food crispy and add flavour.
Using too much or the wrong type of oil
The type of oil is important too. You should always use a high smoke point oil in an air fryer, like avocado or rapeseed oil. Anything with a low smoke point, like olive oil, is going to burn. Alternatively, she also recommends the air fryer sprays you can find in the supermarket, like Sizzola.
Using oven recipes without adjusting time/temp
As air fryers heat food intensely, most people will either reduce the temperature or reduce the cooking time. You should do both. As a rule of thumb, Abi reduces the temperature by 20 degrees and the time by 20 per cent. (There's a handy-dandy conversion chart on her Instagram.)
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Not using the right accessories
People often think of air fryers as microwaves, rather than ovens. Anything you would use in a normal oven, you can use in an air fryer: glass roasting dishes, ceramic ramekins, silicone moulds, parchment liners, tin foil. Not only will they improve your result, but also your clean-up.
Overcooking food
A lot of people are worried they're undercooking their food – especially when they're preparing chicken – and then they end up overcooking it, which is such a shame. The best investment Abi's ever made is a meat thermometer. You can just stick it in when you think it's done and you don't have to be scared you're eating raw chicken.
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