Common air fryer mistakes

What to avoid

• Overloading the basket: when food is piled up, the hot air can't circulate and you get a soggy, steamed result instead of a crispy crust. Cook in batches, in a single layer
• Skipping the preheat: 2–3 minutes of preheating makes a big difference to texture, especially for frozen foods
• Using too much oil: a light mist from a sprayer is enough — pouring it in “like for a frying pan” causes smoke, burnt residue and odd flavors
• Using baking paper without anything on top: the fan can lift light parchment into the heating element — a real fire risk. Weigh it down with food or don't use it for light dishes
• Cooking everything at the same temperature: vegetables, meat and frozen convenience foods each have their own ideal mode — check the manual or a cooking chart for the specific food
• Forgetting to clean the basket and rack: leftover grease burns, smokes and spoils the taste of your next dish. Give them a quick wash after every use

What to do instead

• Shake the basket every 5–7 minutes for even cooking
• Use a meat thermometer — an air fryer cooks faster than you think
• Leave space between pieces of food

Mistakes and fixes

• Didn't preheat — the first batch cooks unevenly: give it 2–3 minutes
• Didn't flip — one side stays pale: shake the basket halfway through
• No oil at all — the food turns out dry: brush on a few drops and you'll get a crust
• Basket packed to the top — the food steams instead of frying: arrange it in a single layer
• Washing with abrasives — scratches on the coating: use only a soft sponge and warm water