Air fryer cooking guide

The kinds of food that are suitable for hot air frying

Meats and by Products

Breaded chicken and fish are good examples of packaged and premade meat. Premade patties and meatballs, hams, shop meats and cured meats, packaged large sausages or spiced ground meat blends are some of the foods that can be prepared or cooked in the Air Fryer.
Examples of the types of iced and fresh meats involve distinctive cuts of hamburger, pork, fish poultry and seafood can likewise be cooked in the Air Fryer, although, you must ensure that you only utilize small and tiny cuts of meat assortments that have low fat. Stay away from oily meat items like patties and sausages that contain high fat, and any cut of meat that has thick fat. Packaged or fresh meat items can be fried, grilled and heated in the Air Fryer.

Fruits and Green Vegetables

Another food item that can likewise be cooked in an air fryer is green vegetables and fresh fruits, this can be done as long as the appropriate attachment is used.
Utilize the fryer crate to roast or air fry the green vegetables and fruits, for example, preparing apple chips and crunchy potato, you can roast fresh items like potato wedges and bell peppers and some other non-oily assortments. Vegetables and fruits that are made with marinades, sauces and other liquid spices can be cooked by utilizing the grill pan or baking pan attachment.

Packaged, Ready-made or Ready to Cook Foods

The Air Fryer can be used for cooking ingredients like potato fries, iced potato hash browns, and cheddar sticks. Defrosting is not really required when frozen foods are to be cooked with an air fryer, although more time will be required for cooking.
Foods that are oven ready or ready to bake can likewise be cooked with air fryer. The ready-made crust for pies, batter for pizzas and bread can all be cooked utilizing this kitchen appliance.

Premade Baking Blends

Baking blends for hotcakes, cupcakes, cookies, biscuits, brownies, bread and pies are additionally appropriate for air frying, however, the heating time is typically lessened contrasted with regular cooking. While baking, you can likewise coat the fryer container with parchment paper or foil paper, and you can make use of oven safe dish in preparing cupcakes, biscuits, pastries and cakes.

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Timing is Everything

It is important that you prepare your food properly, but no matter how much you prepare your food, it won’t be enough to prevent the damage caused by over-or-under-cooking food. Not only do you need to prepare your food properly, but you must also ensure that you cook it properly. Food must be cooked at the right temperature for the right amount of time. Every kind of food is different, but the following is a breakdown of the different times and temperatures for the most common kinds of food. Consider this to be a rough guide. Don’t forget to do a quick search online to find out about any foods not listed here.

Quantity Temperature(0F) Time Extra Information
Frozen Foods
Fish Sticks 10 oz. 4000F 10 Use oven-ready
Onion Rings 12 oz. 4000F 8
French Fries 18 oz. 4000F 15 Add ½ tbsp. of oil
Mozzarella Sticks 11 oz. 4000F 8
Chicken nuggets 12 oz. 4000F 10-15 Shake and use oven-ready
Chicken
Drumsticks 2.5 lbs. 3700F 20
Wings 2 lbs. 4000F 12
Breasts, bone in 1.25 lbs. 3700F 25
Breasts, boneless 4 oz. 3800F 12
Thighs, bone in 2 lbs. 3800F 22
Thighs, boneless 1.5 lbs. 3800F 18 to 20
Whole chicken 6.5 lbs. 3600F 75
Pork and lamb
Loins 2 lbs. 3600F 55
Tenderloin 1 lb. 3700F 15
Sausages 3800F 15
Rack of lamb 2 lbs. 3800F 22
Bacon 4000F 5-7
Beef
Burger 4 oz. 3700F 16-20
Meatballs 3800F 7-10
Filet mignon 8 oz. 4000F 18
Flank steak 1.5 lbs. 4000F 12
Sirloin steaks 12 oz. 4000F 9-14
Fish and seafood
Calamari 8 oz. 4000F 4
Shrimp 4000F 5
Fish fillet 8 oz. 4000F 10
Tuna steak 4000F 7-10
Scallops 4000F 5-7
Vegetables
Asparagus 4000F 5
Onions 4000F 10
Tomatoes 3500F 10 halves
Tomatoes 4000F 4 cherry
Potatoes 4000F 12-15
Potatoes 4000F 40 baked whole
Broccoli 4000F 6
Carrots 3800F 15
Eggplant 4000F 15
Zucchini 4000F 12
Mushrooms 4000F 5
Corn on the cob 3900F 6
Green Beans 4000F 5
Baking
Cake 10 oz. 3200F 20-25 use cake pan
Muffins 10 oz. 3920F 15-18
Sweet snacks 14 oz. 3200F 20 use cake pan/ove dish
Quiche 14 oz. 3600F 20-22 use cake pan

Steak cooking times

Fillet Steak 4.5cm – 5cm thickness
Very Rare 5-6 minutes
Rare 5-6 minutes
Medium Rare 8-10 minutes
Medium 10-12 minutes
Well Done 13-18 minutes
Rib Eye Steak 2.5cm thickness
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well Done 11-16 minutes
Sirloin Steak & Rump Steak 2cm – 3cm thickness
Very Rare 5-6 minutes
Rare 7-8 minutes
Medium Rare 8-12 minutes
Medium 12-16 minutes
Well Done 17-22 minutes
T-Bone Steak 3cm thickness
Very Rare 6-8 minutes
Rare 8-9 minutes
Medium Rare 9-12 minutes
Medium 12-15 minutes
Well Done 17-22 minutes
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Match the Seasoning and Food

It’s not exactly rocket science to match the seasoning to the food, but you would be wrong to expect any dish to taste good because you threw some seasoning on it. It’s only when you match the seasoning with the food that you create something truly delicious. The following is a look at some recommendations for common food/seasoning combinations.

Fries/Chips
Kosher salt, sea salt, pepper, Cajun spice, rosemary, parsley, garlic salt, old bay seasoning and paprika all work with fries/chips.
Steaks
You can’t go wrong with butter, salt, pepper, and ready-made spice blends designed to be used with steak. The reason there isn’t that many recommendations for spices to combine with steak is because steak is considered to be flavorsome enough as it is when cooked properly.
Pork
When cooking pork you should season with sage, rosemary, marjoram, parsley, caraway seeds, thyme, lemon pepper, and spice blends made specifically for poultry and pork.
Lamb
Lamb goes great with fennel, rosemary, cumin, oregano, harissa, vadouvan, and sumac.
Chicken
Chicken should be combined with tarragon, thyme, basil, lemon grass, sage, parsley, rosemary, salt and pepper, marjoram, and spice blends created for use with chicken. What makes chicken so great is that it can be paired with just about anything.
Fish/Shellfish
When it comes to fish and shellfish, the best seasonings to use are citrus zest, tarragon, lemon grass, dill, pepper, Cajun seasoning, fennel seed, basil, mustard seed, and spice blends designed for fish. Fish is similar to chicken in that it can be paired with just about anything. The difference between the two foods is that seasoning fish can spoil the taste of the fish, rather than enhance it.
Vegetables
There isn’t all that much you can do with vegetables. You won’t even need to spice them most of the time. It’s still good to have an occasional change though. If the fancy strikes, you can season vegetables using salt and pepper, Cajun spice, and citrus zest.
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