What is an air fryer?

1. Basic working principle
Hot air circulation technology: using high-speed hot air circulation to heat food, making the surface of the food quickly crispy, similar to the frying effect.
High temperature rapid cooking: By using a heating tube to generate high temperature and a fan to evenly blow hot air, the use of oil is reduced.

2. Main functional features
Low oil/oil-free cooking: suitable for making traditional fried foods such as fried chicken and french fries, but with significantly reduced oil consumption.
Multifunctional: In addition to fried foods, it can also be baked, roasted, and baked, such as roasted chicken wings, baked cakes, etc.

Fast heating: heats up faster than traditional ovens, saving cooking time.
3. Target audience
Those who pursue a healthy diet: reduce oil intake and lower calorie intake.
Busy office workers: easy to operate, saving cooking time.
Kitchen novice: One click operation to avoid risks such as oil pan splashing.

4. Differences from traditional frying
Oil consumption: Air fryers require only a small amount of oil (or even no oil), while traditional frying requires a large amount of oil soaking.
Taste difference: Air fryer food is crispy on the outside and tender on the inside, but not as crispy as deep fried food.
Cleaning difficulty: The air fryer is easier to clean and there is no problem of oil residue in the fryer.

5. Common usage misconceptions
Excessive stacking of food: affects the circulation of hot air, resulting in uneven heating.
Direct use without preheating: may cause food to become burnt on the outside and raw on the inside.
Neglecting cleaning: Long term non washing can easily accumulate oil stains, affecting performance.