How do you clean an air fryer

Do you know what an air grill is? In advertising, the air grill is most often presented as a compact kitchen appliance, in which the chicken is sure to spin. In fact, this device is capable of more. In our article, we will explain what an air grill is, how to use it and how to choose the model you need according to the technical characteristics.

Features of the air grill

The air grill is a device that allows you to cook food by convection - exposure to hot air flows. It was invented in the USA in the 1980s as an alternative to outdoor barbecues.

Modern air grills differ from the first models in design, speed and quality of cooking. Today, this equipment allows you to not just fry meat. The air grill is a real multifunctional device that cooks, bakes and steams a variety of dishes: vegetables, fish, chicken and much more.

A high-quality appliance in a number of cases successfully replaces several popular kitchen appliances, including a double boiler and an oven, approaching in its functionality a multi-cooker. In addition, the air grill allows you to cook food without the use of fat and oil, and, therefore, makes the dishes healthy.

Airfryer specifications

A compact and lightweight airfryer can become a real helper for the hostess, but this miracle of technology must be chosen correctly.

Heating element

First of all, pay attention to the heating element - thermoelectric heating element. In cheap equipment, a halogen heating element is installed. It quickly fails and, with frequent use of the air grill, will last about two years. Devices of this type support fewer operating modes, which limits the number of dishes that can be cooked in them.

The metal heater will last longer. Its service life is up to 10 years. In this case, the weight of the metal heating element will also affect the weight of the device as a whole. Such an air grill is heavier than its halogen counterpart.

Flask volume

This parameter of the air grill determines its capacity. The most common volumes: from 7 to 16 liters. Obviously, units with a capacious flask are chosen for a large family, and vice versa.

By the way, many modern convection ovens are equipped with expansion rings. Being a removable part, the rings create an additional useful volume (for example, from 7 to 11 liters) and save space when storing the device.

Wire rack

The material and shape of the wire rack greatly affect the taste and quality of your food. Therefore, when choosing an air grill, pay attention to this element.

Wire racks are not of high quality and food does not cook properly on them.

While perforated metal grills (with round holes) ensure proper air circulation and food heating. In addition, it is desirable that the protective grille be removable - so it is easier to clean and wash.

Control

Modern air grills use mechanical or electronic control. Devices with mechanical control in the form of two regulators are available, familiar to many housewives and are considered quite reliable. Such aerogrills allow you to cook the same wide range of dishes as electronically controlled devices. Their disadvantages are setting a timer for a maximum of an hour (time may not be enough), and only one blowing speed (moreover, usually high).

Electronic control allows you to change the intensity of convection (blowing), which means that your dishes will turn out juicy and with a golden crust. You can easily set all the settings for this type of air grill using the information board. Electronically controlled devices usually support a delayed start function and a timer up to 24 hours. Such aerogrills are more expensive and require careful maintenance.

Given our description of the main characteristics and types of air grills, you can easily choose a multifunctional device that suits your purposes.

Overview of airfryer functions

Someone cannot imagine life without it, someone puts it away and regrets the money spent. Aerogrill is a hit of the last decade, one of the most popular and at the same time the most controversial devices: very often one hears diametrically opposed reviews about its use. We hope that a conversation with experts - representatives of aerogrill manufacturers will help to find answers to the questions of both longtime fans and people who still underestimate this device.

Interviewed by: Polina Strizhak, Galina SIZIKOVA.

Airfryer replaces the hob, oven and barbecue in addition

"BT": How do you explain such a boom in airfryers? Why are they so actively made and sold in recent years?

A. A. Epifantsev (Unit): Air grill seems to be the realization of the dream of tasty, healthy food, as well as saving time and money. When you see a mouth-watering ruddy chicken, for the preparation of which it took a minimum of manipulation and not a drop of oil, you come to the conclusion: this is what I need.

T. Galitskaya (Vitesse): In an air grill, you can defrost food, reheat previously cooked dishes, stew vegetables, dry berries and mushrooms, food can be stored directly from the freezer, and the cooking time is three times shorter than usual. There are various types of grills, hooks, skewers and nozzles for cooking poultry.

Any excess fat is rendered from the food and drains through the grate to the bottom of the flask. Many air grills have a self-cleaning function. Very convenient: poured water and detergent - and the convection oven will wash itself.

In addition, it takes up little space, you can take it with you to the country.

E. Alexandrova (Hotter): Combining different values ​​of time, temperature and blowing speed, almost any culinary operation can be performed in the air grill.

Besides, it's just a real pleasure! After all, one of its main advantages is the ability to cook without constant supervision of the dish.

M. Surnina (VR): Aerogrill, of course, is no longer a technique with absolutely new technologies, but it can replace up to 10 kitchen heating appliances: an oven, a grill, a stove, a barbecue, etc.

In addition, the convection oven “knows” several cooking methods, has automatic functions and is very easy to operate, although it is based on the principle of a Russian oven: hot air circulating around the dish from all sides.

The question arises in itself: why keep a lot of appliances in your kitchen when there is one device, multifunctional and compact?

D. Boldyrev (VES electric): No other appliance combines so many possibilities for preparing delicious and healthy food. In addition, the air grill is quite compact, which allows it to be successfully used even in the smallest kitchens (in this case, an air grill with a removable lid is perfect), as well as in the country.

T. Demicheva (Lasko): Air grills are characterized by low energy consumption and small dimensions. In addition, when they are used in the kitchen, there is no soot, radiation, and you can cook without fat. They are easy to use, multifunctional and low cost.

I. Ostrovsky (Sinbo): Air fryer has become so popular because it allows you to cook healthy food without oil, in a short time and without much effort.

S. Pugachev (Mystery Electronics): The sharply increased demand for air grills is primarily due to television advertising. It's no secret that cooking TV shows are very popular in our country, including advertising of products and methods of their preparation.

Due to the fact that the price offered in television advertising was quite high, many manufacturers offered the buyer more affordable models in various designs and colors. This demand, despite the abundance of proposals, has not fallen so far.

Convection without smoke, soot and odors

“BT”: Another name for the appliance is a convection oven. Does this mean that if there is a convection mode in the oven or microwave, then it can do the same thing as an air grill and there is no point in acquiring it?

D. Boldyrev (VES electric): Try sterilizing jars in the oven or smoking meat in the microwave oven! And the air grill will cope with these tasks without any problems! As we have already noted, none of the currently existing kitchen appliances is simply capable of doing everything that an air grill can.

I. Ostrovsky (Sinbo): Air grill has many functions that are not available in microwave or oven. If you bake oily fish in the microwave, then you will have to clean the chamber from droplets of fish oil.

And the convection oven flask is easy to clean, so it is convenient to cook fatty foods in it, which leave drops of fat on the walls. Yes, and with dishes everything is much easier.

Moreover, unlike microwave ovens, air grill cooks only with streams of clean hot air, there is no emitter of high-frequency waves.

E. Novikov (Polaris): The principle of operation is the same for all devices with convection, but air grills have a number of advantages: a spherical shape in which more uniform convection occurs, a self-cleaning function, the presence of some pre-installed cooking programs, the possibility of compact storage and transportation.

A. Epifantsev (Unit): Yes, the round shape of the bowl contributes to the optimal distribution of air inside. In addition, for the convection oven, the convection mode is the main, priority, but not for other devices. In addition, it is very convenient to wash, unlike ovens and microwaves.

M. Surnina (VR): For example, in gas ovens it is impossible to set the temperature to the nearest degree. In the air grill, you set the temperature mode and choose the cooking time (or automatic mode).

Due to the tightness of the lid with the flask, there will be no extra smells in the apartment, there will be no smoke or soot, the ceiling will not turn yellow, etc. The entire cooking process from start to finish takes place in a closed space.

S. Pugachev (Mystery Electronics): Aerogrill, unlike other devices, is mobile. It is easy and convenient to store and clean after cooking. In addition, ovens and microwave ovens with a convection function are much more expensive than similar ones without this function, and much more expensive than convection ovens.

According to statistics, the percentage of sales of microwave ovens and ovens with convection is very low compared to simpler models.

E. Alexandrova (Hotter): The most significant plus of the air grill is its price. Even the most expensive models are cheaper than a good convection oven. In addition, the air fryer is easier to clean. The cooking process in it is much clearer than in the oven: at any time you can evaluate, for example, the degree of doneness of the dish and stop the program.

Well, for small-sized kitchens, an air grill is just a godsend, because it takes up much less space than a stove with an oven.

A browned crust is not yet a sign that the roast is ready pies. Is this a “sin” of some models, or do “cooks” use appliances incorrectly?

A. Epifantsev (Unit): On the forums, you can also often find the phrases: “you need to get used to the convection oven”, “do not be afraid to experiment”. We are all different, with different tastes, requirements, skills. The products we prepare are also different.

Therefore, there is no universal recipe. This is the creative process - to find your own, special, best recipe or cooking method.

In addition, it is important to choose the right temperature, fan speed and make sure that the thickness of the dough is no more than 3 cm.

E. Alexandrova (Hotter): In the vast majority of cases, this result occurs due to incorrect selection of cooking modes. For example, the recipe says 40 minutes for grilled chicken. per 1 kg.

If you put a chicken weighing 1.5 kilos at the same time, the result will be the same: on top - a ruddy appetizing crust, and inside the dish will be damp. Baking is a different story. Of course, it works best in models with three fan speeds.

T. Galitskaya (Vitesse): It is better to increase the cooking time, but reduce the temperature. Dishes play an important role. It is known that the thermal conductivity of glass is much worse than aluminum, so it happens that the top of the food heats up faster than in those places where it comes into contact with the glass.

Customize your cookware according to what you want to cook and your taste preferences.

S. Pugachev (Mystery Electronics): Rapid skinning occurs due to high temperature and maximum product blowing speed. In many recipes, it is even recommended to set this mode, but for a short period of time, so that in the future the product is cooked in its own juice and in the end it turns out to be juicy, not raw.

Many of us like to barbecue outdoors on charcoal, and everyone knows that high heat quickly burns the product. To do this, cool the coals, sprinkling with water, kvass.

The same principle must be followed when cooking in air grills. Many models have special cooking programs that regulate the temperature and blowing speed automatically.

M. Surnina (VR): People often lay out food incorrectly: they try to put as much as possible into the airfryer flask. This attitude is fraught, since the products themselves will interfere with the free circulation of air and because of this they can burn.

E. Novikov (Polaris): Most likely, the volume of the product, its technological characteristics (temperature, cooking time, rise time, etc.) were calculated incorrectly. You also need to take into account the warm-up time.

For example, if you cook cutlets or chicken legs in two or more batches, the first batch of cutlets will take longer to cook than subsequent batches, as they will be cooked in an already preheated appliance, and the cooking time will need to be adjusted.

I. Ostrovsky (Sinbo): Over time, the cook himself adapts to the device and already feels what temperature to set and for how long.

Air grill feature: everything will be in its own juice

"BT": Cooking without the addition of fat is considered to be a feature of aerogrills - in their own juice. But, to be honest, vegetables without sprinkling them with vegetable oil simply dry out: eggplants, peppers, and tomatoes. What do you advise?

E. Aleksandrova (Hotter): There are two main recommendations here. First: in order not to overdry vegetables, it is necessary to cook (bake) them in a peel. This also applies to eggplants, peppers, and tomatoes. And when cooking french fries, it is necessary to sprinkle the sliced ​​\u200b\u200bwith vegetable oil, otherwise it will turn out to be too dry.

The second recommendation: it is advisable to bake vegetables at medium fan speed, in this mode they retain their juiciness as much as possible. Airfryers with electronic control and fan speed control are best suited for both baking and roasting.

A. Epifantsev (Unit): Some vegetables are best cooked under the lid - then moisture does not leave them; Peppers and eggplant are good stuffed, for example.

S. Pugachev (Mystery Electronics): It is recommended to cook vegetables in stages, changing the temperature from a higher temperature at the beginning to a lower temperature for the "bulky" stage of cooking. After cooking, you can already sprinkle the dish with oil to add flavor.

T. Galitskaya (Vitesse): You can add some water to the bottom of the air fryer (before it is hot) or wrap the vegetables in aluminum foil and add some water to it too.

M. Surnina (VR): In many air grills the maximum temperature is 250°C and the boiling point of the oil is 260°C, so that the food will not be cooked in the oil burning substances, there will be no high cholesterol content, you can even pour a full pan of oil, but at the same time the product will be much more useful in comparison with that cooked in an ordinary frying pan (oven).

In addition, when you fry chicken or any other product, such as vegetables, they have a certain amount of liquid that is released during cooking, then it settles at the bottom of the air grill, and the air continues to circulate from all sides of the product, thereby impregnating it all the flavors of the product. That is, you will receive a natural, tasty and healthy product.

D. Boldyrev (VES electric): Airfryer's trick is that it perfectly removes excess fat, which melts from the product during cooking and flows to the bottom of the airfryer bowl.

That is why food is healthy, tasty and healthy. At the same time, no one forbids sprinkling cooking products with oil, especially vegetable oil. The air grill is beautiful because it allows you to cook in a variety of ways in the way that suits you. Experiment on your health!

I. Ostrovsky (Sinbo): There is an excellent recipe. On the high grill that comes with the kit, put meat, or chicken, or fish, whichever you like best. On the low grate, at the bottom of the air grill, put the vegetables. You can potatoes sprinkled with herbs, you can bell peppers, eggplants, tomatoes or zucchini. Then choose the temperature and time and go to watch your favorite TV show.

In 30-50 minutes, depending on the meat chosen, you will have a great dinner waiting for you. The meat will be well fried, and the vegetables will be juicy and tender, as the juice flowing from the meat will saturate them and give a colorful aftertaste of barbecue.

Smoke, dry, sterilize

"BT": Another argument in favor of the air grill is its versatility. Have you tried to smoke
in your appliances (what and how?), sterilize jars (how right?), dry fruits, vegetables, mushrooms, herbs (temperature, duration?), steam?

T. Galitskaya (Vitesse): You can smoke both meat and fish. For example, we take a fish carcass, clean it, rub it with salt, apply “liquid smoke” seasoning with a brush and put it in the refrigerator for 1 hour. We lay alder shavings on the bottom of the air grill, sprinkle with water, put the fish on the grill and cook at a temperature of about 180 ° C for 35-40 minutes.

I. Ostrovsky (Sinbo): There is also the following sterilization option:

1. Arrange prepared products in clean jars.

2. Put them in the air fryer.

3. Pour in the brine or syrup until the food is completely covered.

4. Cover jars with lids.

5. Switch on the air grill by setting the required sterilization parameters.

6. Take out the cans, roll them up with lids.

7. For additional pasteurization, you can put the jars back into the air fryer, as the glass flask of the oven retains heat for a long time. No need to flip banks! Drying fruits in an air grill, as a rule, occurs within no more than thirty minutes. Fruits and mushrooms are dried at high speed, hard vegetables such as carrots and beets are dried at medium speed, greens are dried at low speed.

For high-quality and correct drying, it is very important that moist air exits the device; for this, a skewer must be inserted between the body and the lid. Plus, in an air grill you can steam, although this is not its main function. To do this, a vessel with water is placed in the convection oven, and on top of it - a foil with holes or a special sieve, on which the prepared product is placed.

A. Epifantsev (Unit): When drying, it is important to set a low temperature so that the products retain vitamins and natural color (about 100 °C). It is advisable to cut the products smaller. Drying time: greens 15-20 minutes, apples and mushrooms 90 minutes.

S. Pugachev (Mystery Electronics): The so-called liquid smoke can be used for smoking. We cover our product with it and Sterilize the jars: the washed jars must be placed on the lower grill of the air fryer. Put on the magnifying ring. Sterilize at 120°C for 15 minutes. Do not immediately remove empty jars or bottles after sterilization, they should cool slightly. is placed to cook in the convection oven. You can also use alder shavings, which are easy to buy at the store. It is necessary to slightly moisten it with water, then put it on the bottom of the bowl before cooking.

Airfryer can be used to sterilize blanks for the winter. To do this, put fruits, berries with sugar or pickles in brine to the top in a glass container, cover with metal lids and place in a bowl. If the banks are high, then you can use an expansion ring, which will give additional usable volume. After we turn on the device according to the recipe.

Normally, sterilization takes about 15 minutes after the product temperature has reached the set heating temperature. This can be understood by the bubbles in the jars. It is recommended to set the temperature in the range from 150 to 170 °C. It is imperative to remove the seal from the covers during sterilization.

T. Demicheva (Lasko): The convection oven has a steam function, but no special cookware. You cannot pour water into the glass vessel of the oven, but you can put a container of water inside the vessel.

E. Alexandrova (Hotter): The quality of sterilization in the air grill is higher than in the traditional method, since the boiling point of water (140 °C) is much higher due to the higher pressure.

We will cook in a low dish with thin walls

"BT": You can stew and simmer in air grills, for this you need heat-resistant dishes. Are there any requirements for it, and does it even make sense to stew dishes in an air grill? Why not on the stove?

E. Novikov (Polaris): We need special dishes that can withstand temperatures of 240–250 °C. On the stove, dishes are stewed much longer.

In addition, because the heat comes from below, cooking on the stove is more likely to burn, so you have to constantly monitor the cooking process and add liquids or stir if necessary. The air grill cooks without the participation of a cook.

A. Epifantsev (Unit): If we stew in an air grill, it is not necessary to add oil: the taste of vegetables is different. On the stove, the heating process takes place only from below, in an air grill - from all sides, besides, if we cook in an air grill, you do not need to mix vegetables all the time, which, you see, is convenient. As for the dishes, it is desirable that they are not thick-walled, low - this will speed up the process.

T. Galitskaya (Vitesse): The principle of cooking in an air grill is reminiscent of a Russian stove, and nothing better has yet been invented for languishing and stewing. If you are going to bake something from the dough, do not take a form larger than 24 cm.

Use cookware made from materials that conduct heat well. If your dish allows batch cooking, it is better to put several pots instead of one large pot: it will take less time to cook.

I. Ostrovskiy (Sinbo): All types of heat-resistant dishes that you use when cooking in the oven are ideal for the airfryer, including silicone bakeware.

M. Surnina (VR): The only requirement is to avoid sudden temperature changes. Basically, the dishes break and deteriorate due to the fact that people, without waiting for the air grill flask to cool completely, fill it with cold water. In addition to temperature changes, the bulb perfectly withstands everything else, up to falling from small heights (say, a table).

E. Aleksandrova (Hotter): The main requirement for any cookware used in an air grill is good thermal conductivity. This is best suited for non-stick aluminum cookware, glassware with thin walls, and ceramic pots. It is best to stew and simmer in ceramics.

It takes a little longer than in glassware, but the taste of such dishes is amazing! Yes, and cooking in an air grill is much more convenient than on a stove. There is no need to stir, no need to fear that the dish will burn or run away. Once you put the products in the air grill, you can safely go about your business.

D. Boldyrev (VES electric): When it comes to stewing food, you can always put it out on the stove. And you try in the air grill! As almost all users of air grills note, dishes cooked in an air grill have a special amazing taste that you cannot get on a conventional stove.

Which element makes the crust more appetizing?

"BT": Air grills use different types of heating elements: carbon, steel, halogen. What do you think are the advantages and disadvantages of each?

AA Epifantsev (Unit): Historically, heating elements were the first to be used in convection ovens, but to improve the characteristics of the device, for example, the speed of cooking, they began to use a halogen heating element.

Its advantage is that it heats up by means of radiation, which greatly speeds up the process. Comparative characteristics of various types of heating elements are given in the table.

E. Novikov (Polaris): Air grills of our company are equipped with halogen heaters. They heat up quickly, the heating temperature is very high, they emit a lot of infrared heat, which allows you to cook quickly and efficiently. And the most affordable, which is also important.

I. Ostrovsky (Sinbo): For example, a heating element is considered a classic heating element, proven over many years. Halogen and carbon heating elements heat up almost instantly and begin to cook the dish.

A conventional heating element takes some time to reach operating temperature. Also, halogen and carbon heating elements during operation illuminate the air grill bowl from the inside, and you can always visually assess the state of the food during the cooking process.

T. Demicheva (Lasko): Halogen tubes heat up quickly, cool down quickly and are safe.

M. Surnina (VR): Metal heating elements of aerogrills oxidize over time, i.e. during cooking, oxidation products will get into the dish.

Air grills with a halogen heating element make it easier to regulate the temperature, because the halogen lamp and the control panel interact perfectly with each other: the temperature is set exactly, without errors, this feature allows you to control the cooking process.

Another important point: the convection oven with a halogen lamp consumes less electricity, that is, it is more economical. According to some studies, the savings are up to 70-80% when compared with a convection microwave oven, and up to 20% when compared with a hot air grill.

S. Pugachev (Mystery Electronics): It is believed that steel is more durable, but the so-called effect of visualization of the cooking process is achieved in models equipped with a halogen heating element, a spiral in a glass sealed tube.

Steel heating element heats up more slowly, but also cools down more slowly, turning on less often to maintain the set temperature.

T. Galitskaya (Vitesse): The halogen element provides faster cooking due to the double thermal effect: hot air and infrared rays of the halogen.

The halogen heating element also glows during operation, which allows you to better see how the food is being prepared. But halogen requires a more careful attitude. But since both the halogen and steel elements are mounted on a glass cover, both will require careful treatment.

D. Boldyrev (VES electric): Air fryer with a halogen heating element also saves cooking time and, consequently, energy (by 30%). And the infrared rays of the halogen heating element contribute to the destruction of harmful microbes.

E. Aleksandrova (Hotter): I declare to my colleagues with full responsibility that metal heating elements do not oxidize. After all, stainless steel spoons do not oxidize!

In addition, it is impossible to harm a metal heating element, and the cooking time in air grills with halogen and metal heating elements is the same. And explain why a metal heating element is less environmentally friendly?

And what specific data speaks about the efficiency of halogen heating elements? The main disadvantage of halogen lamps is their fragility and sensitivity to pollution. Splashes of fat or pieces of food, falling on their surface, quickly burn out. This leads to local temperature rises on the surface of the lamp, which can cause its destruction.

Therefore, the service life of halogen heaters is no more than 2 years. When buying such an air grill, you should ask in advance about the availability of spare lamps in the kit. Metal heating elements in this regard are much more reliable and serve for more than 10 years.

Airfryers with a halogen heater are also easier to dry out, as the shorter heat wave heats them up faster on the outside than on the inside. Aerogrills with a metal heating element do not have such a drawback.

A few basic baking rules from Hotter:

1. The Airfryer must be preheated.

2. Small dough items (patties, buns, biscuits) are best cooked on a medium wire rack, it is possible in a round form with thin walls, at medium speed, at a temperature of 180-205 °C.

3. Pies, muffins, Easter cakes, charlotte must be cooked in a thin non-stick pan with a diameter of no more than 24 cm on a low or medium wire rack at a low fan speed and a temperature of 180 ° C. The time depends on the size of the form and the product (usually 30-50 minutes).

9047 9047 6 9047

Type of heating element

+

-

Steel

Mechanical reliability

Less environmentally friendly, lower heating rate

Halogen

Fast food heating,

more environmentally friendly

Fragile

Carbon

Higher heating efficiency

Fragile (when using quartz tube)

.

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