Crispy fries, vegetables, or meat with little additional oil: The air fryer is a practical alternative to the oven or traditional fryer for many households. However, the popular air fryer has its limits. Some foods do not turn out as desired in it. With others, there can even be safety risks.

As reported by the news portal t-online, caution is especially advised with foods that are high in fat, very light, or cook unevenly. The key factors are air circulation, the nature of the ingredients, and proper preparation.

Bacon, entrecôte, and other fatty cuts of meat can cause problems in the air fryer. When heated, fat is released, which can be distributed by the airflow in the device.

If fat splatters reach the heating coil, it can lead to heavy smoke development. In the worst case, there is a risk of fire.

Those who still wish to prepare such foods in the air fryer should pay attention to suitable accessories. These include fat-catching inserts or special splash guards, provided they are approved for the respective device.

Cleaning also plays an important role. Remaining fat residues can cause smoke again in later cooking processes.

Not every vegetable is suitable for the air fryer. Particularly light leaves like spinach, kale, or lettuce can be whirled up by the strong air circulation.

If they come into contact with the heating element, they can burn. This is especially true if the leaves are loose in the cooking basket.

Another problem arises with water-rich foods like cucumbers or watermelons. They contain a lot of liquid and become more soft than crispy when heated.

For light leafy vegetables, suitable covers or special baskets can be helpful. The prerequisite is that the manufacturer allows their use.

A single slice of toast initially seems like an uncomplicated case for the air fryer. However, air circulation can also become a problem here.

The manufacturer Philips points out that light ingredients can be lifted by the airflow and come into contact with the heating element.

Particular caution is advised with single slices of toast that are not sufficiently secured. Whether and under what conditions toast can be prepared depends on the specific device.

A whole chicken or a large roast can generally also be prepared in some air fryers. However, there is a risk that the heat does not reach evenly into the interior.

While the surface may already appear crispy and brown, the meat at the core may still be insufficiently cooked.

This is particularly problematic with poultry because insufficiently heated meat can contain pathogens like salmonella.

Therefore, the specified cooking time is not the only crucial factor. The core temperature must be checked. For poultry, a temperature of at least 75 degrees Celsius inside is considered a safety guideline.

The recipe instructions from device manufacturers are guidelines and do not replace checking the cooking status.

Marinated steaks, meat skewers, or other foods with liquid sauces can heavily soil the interior of the air fryer.

During cooking, marinade can drip onto the bottom of the device. Combined with escaping fat and high temperatures, this can lead to smoke development.

It is therefore particularly important that no large amounts of liquid enter the device uncontrollably.

If black smoke occurs, the air fryer should be turned off immediately. If safely possible, the device should be disconnected from the power supply. In the event of a fire, the device must not be opened.

Mozzarella, halloumi, and other types of cheese are not fundamentally unsuitable for the air fryer. However, without proper preparation, they can cause difficulties.

When heated, cheese can melt and fat can escape. This can spread inside or reach the heating coil.

Particular caution is required with cheese without protective breading or suitable inserts.

Special cooking containers and suitable inserts can prevent melted cheese from dripping directly onto the bottom of the device. Which accessories may be used is stated in the user manual.

In addition to these six food groups, there are other dishes that do not always turn out optimally in the air fryer.

Fish: Low-fat varieties like pike-perch or cod can dry out quickly during preparation. Salmon and tuna are often more suitable due to their texture.

Puff Pastry: The surface can already be heavily browned while the underside is still soft or not fully baked.

Moist Coatings: Liquid batter or beer batter does not necessarily become as crispy in the air fryer as it does in hot frying oil.

Casseroles and Lasagna: The surface may turn out differently than when prepared in the oven. The result also depends on the form used and the device.

Popcorn: Not every air fryer achieves the necessary conditions for corn kernels to reliably pop.

Whether a food is suitable for the air fryer depends not only on the ingredients. The design, performance, accessories, and size of the device also play a role.

Special caution is required with foods high in fat, loose and very light ingredients, as well as larger pieces of meat.

It is also important to regularly clean the interior and use only accessories intended for the specific model.

The instruction manual remains the most important basis for safe preparation. Because not everything that works in the oven or pan can be easily transferred to the air fryer.

(VIENNA.AT)

This article has been automatically translated, read the original article .