I frequently use my oven as an air fryer. Results seem to be dependent on rack position. Is there a preferred rack position for air frying? I’m trying to use recipes that were meant for traditional fryers. I typically use a flat wire basket with a drip tray below it.
I wonder if adding the drip tray alters air flow and heat patterns resulting in the bottom cooking differently than the top
Air Fry mode uses top and back heat
I’m a bit of a noob here, but I’m putting my stuff directly on rack and putting the tray at the bottom of APO. Makes sense to me, but I’m a noob.
Can you get hold of an “X” rack ? stick a chicken or whatever (it’s for larger items) & see how the air circulates beneath & around please? (to teach yourself something of the thermal movement, & if possible borrow a heat camera, your tin plate is acting as a bottom blocker for convection, thus wire mesh trays allow for better heated air movement.
when I use an “X” rack in a conventional oven it makes more of the meat on a chicken as it is all elevated & air convection gets everywhere, you are installing a heat shield in the manner you use your oven in essence.
The “x” rack is an adjustable thick wire frame adjustable rack (scissor closure) …they are very good, I don’t have the APO
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Unless you’re usually cooking a large amount of food, I guess it would be more convenient a proper air fryer aside, APO has a cooking chamber too big to be efficient both in terms of energy consumption and results, to me. You can get a good one for 80€. Just my two cents, of course.
Do you folks know if the APO needs to use the water for the Air Fryer functionality. I’ve just got myself an APO and tried out the Air Fryer funcionality and there was a lot of steam and water leaking out all over the counter. Now that could have been me not setting the humidity to 0%, I can’t remember but do you think that could cause all the leaking or do you think my Oven is busted?
Thanks in advance for any insights.