Improving cooking with aerogrill

September 10, 2019

Air circulation perfectly bakes food products, most importantly, at a low temperature and in a short time.

<I recently bought a new air fryer on installments (or at a discount) and I don't know how to use it.> We often hear this phrase from people who have renovated their kitchens or from those who are interested in an air fryer but don't know its main purpose.

It's simple: you can cook anything with an air grill, and it's not that difficult to learn. Using an air grill, you can get — perfectly baked cookies, crispy pastries, and perfectly seared meat.

For a good relationship, we need to start using it frequently. An easy way is to try it on your favorite dishes, of course, at low temperatures and for a short time.

Hot air circulates in the aerogrill

Unlike radiation ovens, modern electric grills are equipped with a so-called fan , which circulates the air.

As hot air hits the food, it cooks faster. The short explanation is that moving air increases the rate of heat transfer, which naturally occurs when two air masses of different temperatures meet.

Recommendations for using aerogrill

We prepare the dish according to the recipe, preheating the aerogrill to a temperature 25°F below the given temperature.
The dish will be cooked in less time (about 25%) than it would be in the oven. The longer the food is cooked, the more time we gain.
A turkey may cook in an air fryer 1 hour faster than in a conventional oven, but when baking cookies, we only gain 1-2 minutes.
The aerogrill doesn't turn on automatically, so it's in your hands!
The dish often comes with parchment paper or foil. Use a metal spoon or fork to hold the paper.

The cookie experiment

We conducted an experiment and baked pecan cookies, placed on three sheets of parchment paper, conventionally at 25°F using Kenwood's highly sought-after aerogrill .

We baked the cookies on three sheets of paper again, this time at a lower temperature, without the convention. The cookies baked on three sheets of paper were perfectly cooked in 16 minutes.

The one baked at a low temperature, without a convention, browned too quickly after 7-8 minutes. After a few minutes, we removed the entire paper, and the result was this — the candy in the middle was only partially baked, while the one on top was perfectly baked in 15 minutes.

Previous post on this topic: The role of aerogrill in the 21st century .

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