Beginner's Guide
Everything you need to know to start air frying. From unboxing to your first cook — no experience required.
The Essentials
Unbox & Preheat
Remove all packaging, wash the basket with warm soapy water, and run empty at 400°F for 10 minutes. This burns off any manufacturing residue and gets rid of that "new appliance" smell.
Oil Lightly (or Don't)
Most frozen foods don't need oil. For fresh food, a light spray is all you need — 1-2 seconds max. Over-oiling creates smoke and defeats the purpose. Never use aerosol cooking sprays (they damage non-stick coatings). Use a refillable oil mister.
Flip & Shake
Halfway through cooking, flip proteins and shake smaller items (fries, vegetables, etc.). This ensures even crispiness on all sides. Set a timer for the halfway mark.
Don't Overcrowd
Single layer is king. Air fryers work by circulating hot air — if food is stacked, air can't reach the surfaces and you get steaming instead of crisping. Cook in batches if needed.
Temperature Rules
Most fresh foods: 375-400°F. Frozen foods: 380-400°F. Delicate items (fish, pastries): 350-370°F. When converting from oven recipes, drop temp by 25°F and cut time by 20%.
Line the Basket
Parchment paper liners prevent sticking and make cleanup instant. Never use wax paper (it'll melt). Cut the liner to size — don't block the air holes. Only add the liner with food in it (empty liners fly into the element).
Season Before, Not After
Season your food before it goes in. Oil helps seasoning stick. For spice packs, mix with a tablespoon of oil and toss your food in it. Post-cooking seasoning slides right off.
Clean After Every Use
Let the basket cool, wash with warm soapy water, dry thoroughly. A quick clean after each use prevents buildup. For stubborn residue, soak for 10 minutes. Never use steel wool.