Air Fryer temperature and times - general guidelines 1st List

[BeezeeBee]

Philips manual didn't give any suggestion for whole chicken. But for max of 7 drumsticks, they recommend 200C 10 mins then 150C 10 mins

Can't decide what to do with my upcoming 1.6kg roast chook. Will probably start at 200C 10 mins, drop to 150C 20 mins. Then go to 180C if the colour is not brown enough 10 mins.

Chook goes in breast down, no turning required.

Will try this over the weekend.

Made honey roast chicken (1.6kg) for dinner. BAD idea to start with 200C, 10 mins for a honey marinade. 80% of the skin at the top of the chook was burnt Had to cover with foil to continue the cooking.

After 30 mins of 150C, the chicken was still not completely cooked. Had to pop it back in for further cooking at 180C

Sigh. Will start with lower temp next time, and increase it at a later stage to get browning. It could be the honey that makes it more susceptible to burning.

[Halex]

What temp did Jamberie cook her roast chicken on? She seemed very happy with hers.

[judydawn]

I found this blog which is worth reading - she's done a whole chicken (didn't say what size though), just scroll down to read her method.

[Halex]

Great link JD

[Halex]

Just made a cheese, spinach & red onion toasted sandwich, bought Helgas multigrain bread. 200 temp, 6 mins, straight on tray. Perfect

[Jamberie]

What temp did Jamberie cook her roast chicken on? She seemed very happy with hers.

Hally ill look it up for you

[judydawn]

I made a potato casserole in mine this morning, have posted the recipe in the times list on page 1.

[Jamberie]

That looks delicious Judy!

@Hally, I think it was 200^oC because I remember watching the Airfryer demo on TVSN and the presenter said that she almost always uses 200 for everything she cooks. I also watched the Phillips Youtube clip before I made the chicken and she seemed to use 200^oC there too. Here's a link to the youtube clip for roast chicken:
http://www.youtube.com/watch?v=4HtDClsszFo
I did open the drawer to check and I think I also added a bit of foil to the breast to stop it browning too much....I'll have to make another one to be more precise!
Hope this helps

[Bedlam]

Jam, Judy has your instruction for roast chook on the first page.

[BeezeeBee]

Jam, this is definitely a staged demo. 200c 35 mins would have blackened the chicken roast I made this week.

Looking forward to your own testing.

[Jamberie]

Yes, I saw my chook method in the first section of the thread, but Hally had asked about the temperature so thought I'd look into it again

BZB, I'm puzzled as my chook wasn't blackened at all. I did cover with a very small amount of foil (only on the top of the chook) part way through. My marinade was different and chook was slightly smaller though.

[achookwoman]

I think the honey would make a difference. 

[judydawn]

I think I read somewhere to use soy sauce to get colour in the skin of an a/f chicken, honey would certainly caramelise much quicker.

[Wonder]

I cooked pork belly last night and again perfect crackly.

This time I put it in the varoma tray and poured boiling water to open up the skin, bloated with paper towel to remove the excess moisture than steamed at varoma temp for 15 mins (after coming to temp). I then blotted the skin again to remove all moisture and left in the fridge uncovered for the day. I took it from the fridge 20 minutes before start of cooking time and rubbed all over with olive oil and lots of salt. Pre heated AF to 160 for 5 minutes then cooked at 160 for 30 mintues. There was a section in the middle that wasn't cooking as well as the rest but I didnt' worry and cooked a further 30 minutes at 180 degrees then 10 mins at 200. All the crackle was perfectly crispy.

[Halex]

Home made arancini balls, coooked from frozen, spray oil lightly
9 mins, temp 200.

Perfect, lovely gooey stringy middle