Technique

Air Fryer Cookery

Convection cooking in a small box. Where the air fryer genuinely beats an oven, where it doesn't, and how to load it so food actually crisps.

Convection cooking in a small box. Where the air fryer genuinely beats an oven, where it doesn't, and how to load it so food actually crisps.

Shorts & reels

Quick hits from the pass

Sixty-second clips — one idea, one trick, no preamble.

Questions from the pass

Air Fryer Cookery: frequently asked

Do air fryers work for high-volume commercial kitchens?

No. For high-volume service, a standard combi-oven wins. Air fryers rely on rapid air circulation in a confined space. Overloading the basket drops the temperature and traps steam, turning prep like triple-cooked chips soggy. They are best reserved for small-batch finishing, quick bar snacks, or individual à la carte portions.

How do you stop food getting soggy in an air fryer?

Air flow is everything. Never fill the basket more than halfway for wet-battered or high-moisture items. For pork crackling or chicken wings, arrange them in a single layer with a 1cm gap between pieces. This allows the high-velocity dry air to render fat quickly at 200°C, ensuring a crisp exterior rather than steaming.

Is an air fryer faster than a commercial convection oven?

Yes, for small quantities. The compact chamber heats instantly, reducing cooking times by up to 30%. For a single portion of pork belly bites or roasting a handful of hazelnuts at 180°C, it bypasses the energy and time required to preheat a massive 10-grid combi-oven, saving both prep time and utility costs.

Can you cook wet-battered fish in an air fryer?

Traditional wet batters like beer batter will drip through the basket grate, creating a mess and sticking. Instead, use a three-stage pane station: flour, egg wash, and panko breadcrumbs sprayed lightly with rapeseed oil. Cook at 190°C for 8 to 10 minutes for a clean, crisp finish on cod or haddock goujons.

How do you convert oven recipes for an air fryer?

Reduce the recipe temperature by 20°C and cut the cooking time by 20% to 25%. For example, if a chicken breast cooks at 200°C for 20 minutes in a fan oven, set the air fryer to 180°C and check the internal core temperature with a probe after 15 minutes to prevent drying out.

The library is just the prep work

Step off the pass. Join the network.

A free account on The Chef's Circle app gets you a professional portfolio, a way in with chefs and kitchens across our 1.6 million-strong following, and a cut of the ad revenue on the content you make.