In many homes, the air fryer is no longer just used for making French fries or frozen meals. It can also be used to prepare meats, vegetables, baked goods, leftovers, and many other dishes, but for good results, it is worth learning some of the basic features of how the device works.

The right temperature, free air flow, portion size, and preparation of ingredients often matter more than a present program.

The following tips are mainly for those who are just starting to use an air fryer and want to quickly learn when to preheat, how much oil to use, when to shake the basket, and how to avoid the most common mistakes.

Tip 1: Preheating is not necessary for all air fryers

There is no rule that applies to all appliances and all foods when it comes to preheating.

Some air fryers do not require preheating, according to the manufacturer, while other models may recommend it for certain programs or recipes.

Preheating the appliance means that the food is already in a hot oven, which can help the surface brown faster in some cases. This is especially useful for dishes that require a crispy outer layer.

However, for other dishes, omitting preheating does not necessarily affect the result.

The best starting point for this is:

• check the user manual for your air fryer;
• take into account the recipe recommendation;
• and if you make the same dish regularly, try it with and without preheating.

Tip 2: A little oil can help with browning in many dishes

It is not necessary to use oil in an air fryer, but with certain fresh ingredients, a thin layer of oil can improve surface browning and texture.

This could be, for example:

• freshly cut potatoes;
• some vegetables;
• homemade breaded dishes;
• or the surface of leaner meats.

It is best to spread the oil thinly directly onto the ingredients, for example with an oil spray, a brush, or by swirling it in a bowl.

The goal is not to apply a lot of fat, but to create a thin, as even a coating as possible .

Pre-fried, frozen potatoes, nuggets or other factory-prepared products often already contain enough fat, so you don't necessarily need to add additional oil to them.

Tip 3: Shake or swirl when the type of food warrants it

For baked potatoes, smaller pieces of vegetables, nuggets or other small snacks, it may be useful to move the contents of the basket once or more during baking.

This can help you to:

• the pieces that touch each other should be in a different position;
• more surfaces are exposed directly to hot air;
• and the blush will be more even.

Not all foods need to be stirred, however. Cakes, egg dishes, casseroles, or baked pastas are usually best left alone until their structure develops.

For larger pieces of meat, it is often more practical to turn them once.

Tip 4: Don't block the air flow with too much food

One of the basics of how an air fryer works is that hot air circulates properly around the food.

If you put too many ingredients in the basket at once, the pieces may be packed tightly together and less air can flow between them.

This may result in:

• more uneven baking;
• slower blushing;
• softer outer layer;
• and longer preparation time.

However, it is not necessary to place all food in a single layer. Baked potatoes and other smaller items can be stacked on top of each other, as long as there is enough space for air circulation and they are moved around during cooking.

However, if the basket is so full that the food can barely be turned or shaken, it is usually better to bake in two batches.

Tip 5: Two-stage baking can work well for certain foods

For some meats and breaded foods, it can be helpful to cook most of the cooking at a more moderate temperature, then briefly switch to a higher temperature at the end.

The advantage of this may be that:

• the interior has more time to heat up or cook through;
• and the outer layer can be browned more intensely at the end.

However, this is not necessary for all dishes, and there is no universal temperature or time setting for it.

When it comes to meat, it's especially important to not just look at the external color. If necessary, check for proper doneness with a food thermometer.

Tip 6: Baking paper and silicone liners can affect airflow

Baking paper or silicone liners for air fryers can make clean-up easier, but they are not beneficial for all foods.

Partially covering the basket perforations may reduce the amount of hot air reaching the bottom of the food. This may cause slower or less even browning of some foods.

If you use a paper insert:

• just choose the right size for the given device;
• do not place empty food in the basket when preheating;
• keep food securely in place;
• and follow the device manufacturer's instructions.

With silicone molds, it is also worth paying attention to leaving enough space for hot air to flow.

Tip 7: Not all foods require added oil

Many ingredients contain their own fat or have already been added oil during production.

This could be, for example:

• some sausages and fattier meats;
• chicken parts with skin;
• frozen baked potatoes;
• and certain pre-breaded, ready-to-bake products.

These often do not require additional oil.

However, this does not mean that it can never be added. Depending on the ingredient and the desired result, a small amount of oil can improve the browning of the surface in some cases.

The best starting point is the preparation instructions on the product packaging or in the recipe.

Tip 8: When seasoning, it also matters whether it sticks to the food.

The intense airflow of the air fryer can dislodge light, dry spices from the surface of the food if they do not adhere properly.

It may help if the seasoning:

• apply it together with a little oil;
• mix into a wetter marinade;
• or apply directly to the naturally damp surface of the base material.

However, it is not true that powdered spices will necessarily burn in an air fryer. It depends more on the type of spice, the frying temperature, and the cooking time.

It's especially worth paying attention to spice blends and marinades that contain sugar, as they can brown or burn more quickly at higher temperatures.

Tip 9: Keep the basket and oven clean

Regular cleaning is not only important for hygiene reasons. Residual grease and food residues can reheat the next time you use it, causing unpleasant odors or smoke.

It is a good idea to clean the basket and removable parts regularly according to the manufacturer's instructions. Not all parts are washable in the same way, so always check whether hand washing or dishwasher is recommended.

Only clean the area around the heating element when the appliance is cool and unplugged.

Tip 10: Stirring can also be useful for frozen foods

For frozen fries, nuggets, or other smaller pieces, it may be a good idea to shake the basket once or more during cooking.

This is not necessary because ice itself would “block” airflow, but because:

• the pieces can easily stick together;
• some surfaces receive less direct hot air;
• and moving it around can help with a more even blush.

The exact frequency depends on the food and the appliance, so it is not necessary to treat all frozen products in the same way.

Tip 11: Use a suitable container for liquid or shaped foods

For muffins, egg dishes, lasagna, gratin or other liquid dishes, it can be practical to use a heat-resistant mold or bowl.

It is important that the container:

• be used in an air fryer;
• fit securely in the basket;
• do not touch the heating element;
• and leave enough space around it for air circulation.

The shape can also make handling and cleaning easier, but a container that is too large can easily block airflow.

Tip 12: A little oil can go a long way with vegetables

Many vegetables can be cooked in an air fryer without oil, but a thin layer of oil can contribute to more even browning and a more pleasant surface texture.

This can be particularly useful for example:

• zucchini;
• for eggplant;
• at paprika;
• at carrots;
• or other vegetables cut into larger pieces.

However, it is not true that without oil, vegetables will necessarily be “rubbery.” The final result is also influenced by water content, piece size, temperature, and cooking time.

If we use oil, a little is usually enough, evenly distributed.

Tip 13: A preheated basket can help with certain foods

If the air fryer's preheating is supported by the given model and recipe, then of course the basket will also heat up along with the cooking chamber.

This can be beneficial for some dishes because the cold ingredients are placed on a hot surface, allowing the outer layer to brown faster.

It can be especially useful for breaded foods, potatoes, or other dishes where a crispier surface is important.

However, it is not a rule that you always need a hot basket. Many air fryers can be used without preheating, so the instructions for the specific appliance should be the primary guide here.

Tip 14: Even thickness can help with even transitions

For chicken breasts, pork chops, or other cuts of meat of varying thickness, it may be beneficial to carefully level out the thicker parts.

The advantage of this is that:

• different parts of the meat can be cooked in similar amounts of time;
• there is less chance of thinner edges overhanging;
• and it is easier to determine the correct baking time.

It is not necessary to pound every piece of meat thinly with a meat mallet. In many cases, it is enough to create a roughly uniform thickness.

Flattening alone does not guarantee juiciness: cooking time, temperature, and the internal temperature of the finished meat also play an important role.

15. Tip: You can briefly increase the temperature at the end

If the food is already cooked through but the surface is still not browned, a short, higher-temperature finish can help enhance the browning.

It is not always necessary to use the maximum temperature of the appliance for this.

The appropriate setting depends on:

• the type of food;
• the current browning of the surface;
• the maximum temperature of the device;
• and how quickly the air fryer responds to temperature changes.

It is worth checking the food more often during the final browning, because at higher temperatures its color and texture can change significantly in a short time.

Tip 16: Secure light toppings and fillings when needed

The air fryer's strong airflow can move lighter ingredients or toppings.

For stuffed meat, cheese-covered dishes, or other foods that fall apart easily, you can use a toothpick to secure the individual parts if necessary.

It is important that:

• only use heat-resistant utensils suitable for food preparation;
• the toothpick should not touch the heating element;
• and remove all fasteners before serving.

However, for cheesy dishes, a toothpick does not prevent the cheese itself from melting or flowing out. Rather, it is used to hold the structure of the dish or a light topping in place.

Tip 17: Also great for reheating leftovers

An air fryer can be especially practical for leftovers where it is important to maintain a crispy or browned surface.

For pizza, fried meat, fried potatoes or baked goods, hot air can help the outer layer become drier and crispier again.

However, there is no universal setting that applies to all foods. The right temperature and time depend on:

• the thickness of the food;
• the initial temperature of food taken out of the refrigerator;
• the size of the portion;
• and the operation of the given air fryer.

It is better to start with a moderate temperature and a shorter time, and then heat it further if necessary.

Tip 18: Light snacks can be moved by strong airflow

The air fryer's fan creates a strong airflow, so light or thin ingredients may move during frying.

This in itself does not necessarily mean that there is a problem, but it is worth paying attention to because certain foods:

• they can slide up the side of the basket;
• they can overlap;
• or in extreme cases, they may come close to the heating element.

Light toppings, such as thin cheese or tortilla pieces, should be properly secured or baked with heavier ingredients if necessary.

If the appliance is unusually loud, rattles or vibrates excessively, do not automatically assume that it is operating normally. In such cases, check that the basket and accessories are properly in place.

Tip 19: Check the food, but not too often

When the basket is pulled out, heat is released from the oven, so checking too frequently may slightly extend the cooking time.

However, due to the small cooking space of air fryers, the temperature usually returns relatively quickly, so a brief check is not a serious problem.

In fact, for certain foods it may be specifically necessary:

• to shake the basket;
• to turn the meat;
• or to check if the surface is not browning too quickly.

The goal is not to never open the basket at all, but to only check the food as many times as is truly necessary .

Tip 20: Leave enough space for air

The hot air needs to reach multiple sides of the food, so it's not a good idea to pack the basket so full that the ingredients tightly fill the entire space.

However, it is not necessary to leave a rigid distance from every wall. The more important point is that:

• the perforations in the basket should not be completely blocked;
• air can move between the pieces of food;
• and the contents can be shaken or swirled if necessary.

Overcrowding the basket can lead to uneven browning and longer baking times. For larger batches, it is often better to bake in two batches.

This is how you can use your air fryer more consciously

The air fryer is a versatile kitchen appliance, but for good results, it's worth trying out how the device behaves with different ingredients.

What usually matters most is that:

• put the right amount of food in the basket;
• do not obstruct the flow of air;
• choose the temperature and cooking time appropriate for the food;
• Turn or shake the food if necessary;
• and clean the device regularly.

With these basic principles, you can avoid many typical beginner mistakes and it will be easier to prepare more uniform, properly cooked dishes with the desired texture.

For some dishes, an air fryer can even be a practical alternative to a traditional oven, especially for smaller portions or faster cooking tasks. However, for larger quantities, multiple trays, or large dishes, a traditional oven may still be preferable.

The two devices can therefore complement each other rather than completely replacing each other in every situation.