As more and more people are switching to hot-air fryers, I would find it helpful if the correct baking time and temperature for hot-air fryers were also indicated on the products, e.g. fries. Am I alone in this or is anyone else interested?
As more and more people are switching to hot-air fryers, I would find it helpful if the correct baking time and temperature for hot-air fryers were also indicated on the products, e.g. fries. Am I alone in this or is anyone else interested?
I don't think I know of any country where this is used. Let's see... use one too...
I don't think I know of any country where this is used. Let's see... use one too...
I don't think I know of any country where this is used. Let's see... use one too...
I've seen it before but only on a few products from smaller companies. But I thought it was a great idea. And thanks for the tip, but the excuse that every deep fat fryer is different doesn't quite work here, if you take a closer look, the brand and model are not specified for the oven either. Everything is understood as a reference value.
It says on my Airfryer: picture fries, heat, duration. Picture chicken leg, heat, duration. The duration is xx to xx in each case. After many years and reliable cleaning, even of the outer casing, it's as legible as it was on the first day. And then the Kassensturz reminded us: Gild it, don't burn it. You have to shake them (the fries) in between anyway, so you can still do the visual test. If there are specifications for convection ovens, you can also use them as a rough guide.
It says on my Airfryer: picture fries, heat, duration. Picture chicken leg, heat, duration. The duration is xx to xx in each case. After many years and reliable cleaning, even of the outer casing, it's as legible as it was on the first day. And then the Kassensturz reminded us: Gild it, don't burn it. You have to shake them (the fries) in between anyway, so you can still do the visual test. If there are specifications for convection ovens, you can also use them as a rough guide.
I have also experienced that it can always differ from the manufacturer's product... Sometimes the chicken looked good, sometimes still raw depending on the shop....
I don't think I know of any country where this is used. Let's see... use one too...
I've seen it before but only on a few products from smaller companies. But I thought it was a great idea. And thanks for the tip, but the excuse that every deep fat fryer is different doesn't quite work here, if you take a closer look, the brand and model are not specified for the oven either. Everything is understood as a reference value.
It says on my Airfryer: picture fries, heat, duration. Picture chicken leg, heat, duration. The duration is xx to xx in each case. After many years and reliable cleaning, even of the outer casing, it's as legible as it was on the first day. And then the Kassensturz reminded us: Gild it, don't burn it. You have to shake them (the fries) in between anyway, so you can still do the visual test. If there are specifications for convection ovens, you can also use them as a rough guide.
It says on my Airfryer: picture fries, heat, duration. Picture chicken leg, heat, duration. The duration is xx to xx in each case. After many years and reliable cleaning, even of the outer casing, it's as legible as it was on the first day. And then the Kassensturz reminded us: Gild it, don't burn it. You have to shake them (the fries) in between anyway, so you can still do the visual test. If there are specifications for convection ovens, you can also use them as a rough guide.
I have also experienced that it can always differ from the manufacturer's product... Sometimes the chicken looked good, sometimes still raw depending on the shop....
