Air fryer

Anna correctly wrote, D = 19cm, h = 9.5cm.If you calculate the volume by the formula
V = Sh, it turns out 2.6 l

Pickled the wings. Now they would not be burned out of the eternal habit of putting everything to the maximum.

[Anna67]

Anna67, Anh, the wings seem to have gone right. Forgot about everything What happened next? How did it end?
And me with veal liver from AF:

I cooked today.
Peeled off the film. Cut into rather large pieces, about 4 cm by 5 cm.I sprinkled with grilling spices + a spoonful of mayonnaise:

Loaded in a frying pan:

After 15 minutes. 200 * from cold:

Another 5 minutes. 160 * and 5 min. by 140 *:

With a cut:

Delicious with canned vegetables, juice, sour cream, sauce, adjichka
And I also cook the liver for further transformation into liver pate or filling for pies.
I cooked the rest of the liver in Tortilla. Also

And they are not over yet, they lie in the refrigerator every day I fry.
In a foil mold from purchased rolls. Since I love strongly tanned skins right up to blackness, the maximum turned out to be just what I need, an average of 20 minutes. And what a good tomato it turns out ...
I plan to fry potatoes in the same mold in melted fat, but it doesn't work, I don't eat so much. Three wings without a side dish or potatoes, but then without meat + coffee, that's all the food for the day.

Girls, what do you recommend: Russell Hobbs 21840-56 or GFgril GFA-3500 Air Fryer? The first one is beautiful, the second one seems to be more powerful and proven, judging by the reviews on the parallel branch. We are not considering the price issue, because I was kindly given time to think about buying it at a comparable price. Maybe someone heard something about him? It’s just interesting whether he justifies with his qualities what the originally assigned price?

Russell Hobbs 21840-56 or GFgril GFA-3500 Air Fryer

The difference in price is palpable)) I watched the video about Russell Hobbs, mechanics, removable handle, viewing window, although it is not clear whether what is being prepared in the basket will be visible through it, since the window is not large and it is covered by the wall of the inserted basket, an interesting design, a filter against odor is declared, a baking tray and skewers are included, but otherwise it also looks like in GFgril, Phillips and other similar airbags, at least I did not find any distinctive information.

A viewing window, apparently for the case if you are cooking on a baking sheet: like, watch the baking rise. Confused by the power - 1230 W versus 1500 in the GF. But max. the temperature is 20 degrees higher. And at the price of Avito in Moscow in general for 5500 they offer, who is interested. But I'm far from the Center ...

Apparently, the device has been on the market not so long ago. There are few reviews, but there are no negative ones, except that everyone points to a high price))) If I had received such an offer as you did, I would have taken it, the new aggregate is interesting))

[Zamorochka]

Zamorochka, Galina, I and the "old" have no Reviews, really so few that it is difficult to sum them up under some kind of statistics. One of the girls (honey) was not too happy with him, compared to Phillips. And the GF on a parallel line evokes a sea of ​​positive emotions from its owners.

Confused by the power - 1230 W versus 1500 in the GF

It also seems to me that the power is too small. Read the review on Ozone about this Svetlana Petrova's airfurner (dated June 22, 21016). And outwardly I really liked it.

I read everything, looked everything, so I looked in here too.But outwardly, he is well, very fashionable ...

Ugh, you tried another bread. I did something stupid, I had to put it on paper, but I left it in silicone and left it in the oven. He got up and imprinted himself in the ten.I didn't understand where the cheese went from it.

Girls, do you need to warm up the AF? Interested in redber and GF.

The GF does not have a special function for warming up, apparently everything is included in the program there, but this can be done by itself, if necessary, by setting the time and temperature. For me, for example, when baking large potatoes in autoprogy uniforms for 20 minutes, it turned out to be not enough, because most likely, part of the time was spent on warming up, so I had to increase the time.

I just read the recipes for the redber, where the girls wrote that they had been preheated for 5 minutes. so I can't understand, maybe this should be done only in special cases, not always?

Girls boys! Does anyone have a Tristar AF?
Here is such
🔗

[Serenity]

and also, do you use a temperature of 80 degrees? C Serenity talked, I want more opinions

[A-liona]

A-liona, I think not always. If you take the same potatoes, then I think if it is in the skin it makes no difference, and if not, it is better to warm it up. Like an oven. If it says put it in a well-heated oven, it means that the AF should be warmed up, in other cases it doesn't matter.
The low temperature hasn't come in handy yet, but let it be.
Zamorochka, that's why I don't like auto programs. Potatoes can be of different varieties, sizes, meat with or without bones, the amount of product can vary, and why do these auto programs do not take into account such nuances? Analogue "put in the oven at 170 for half an hour and watch". Unless in mechanics it will be two regulators, and in auto one button.

There is no special function for heating in the GF

I always warm up, except for crackers and everything that is dried, not fried. 2-3 minutes is enough, while I cook the food halfway, it has already heated up
It is a pity that you cannot record your programs.

Thanks everyone for the answers.
Olga, tell me how to make crackers? Probably not enough of them?

how to make crackers? Probably not enough of them?

Well, I usually make from half of black Borodino, cut into cubes about 10x5x5mm or a little more. it turns out a normal such a bowl of crackers you can do more, only you need to interfere more often.

[Anyta359]

Anyta359, I am very pleased with my Redber, here shared her impression. Over time, the opinion has not changed, the coating is excellent, easy to clean.

Here he also makes me happy, today she put foil on the bottom (on the wire rack) and cooked chicken breast pieces in a mixture: flour, egg, curry.
I usually make whole chicken breast there and unprotected potatoes.
I like the catfish.

But somehow I tried to wash the top, it was all covered with a toothbrush, probably ?!

Girls, but the same crackers, how do you interfere with them?
I have a makeshift deep fryer - a saucepan, a Redmond basket and their grill lid. Yesterday the crackers interfered, well, not ice.

[Csscandle]

Csscandle, Julia, I take out a basket in AF and shake it well over the sink - stir it so that the crumbs do not fall on the table

Thank you, Tanya, that means you won't wait for a miracle)

Girls, but the same crackers, how do you mix them

yes, anything non-metallic - wooden spoons and shovels, silicone ones, it also happens that I use disposable bamboo sticks, which for some reason always give them more than eaters with Chinese-Japanese food, I collect unopened and then use on the farm in every possible way
I do not shake anything, but specifically interfere by pulling out the basket. It's much easier and more convenient this way.

I use it in the household in every possible way

And you can share the options (in a personal if the others are not interested in the topic)? And then I do not know how to use, but it turns out to apply in few places.

share options

1. As stated above, interfere with something.
2. Cleaning in hard-to-reach places (the same ten in afke): with undivided sticks, like tweezers, grab a rag or cotton wool, moisten and briskly shove in the nooks without fear of scratching the surface.
3. Scratching your back
4. Garter short plants and loosening the soil aka digging stick.In some pots they are still stuck in me - I must, grabbed, loosened right on the spot, stuck back. It does not rust, does not rot, it is also not a pity to throw it away.
5. As a base for winding twine, fishing line, etc., easily tangled ropes unusable

This is only what the first was remembered, and there may be a thousand other applications. A good wooden stick will always come in handy in the end, according to the classics of Marxism, the monkey became a man, picking up a stick, that is, a tool of labor

Yes, long narrow glasses to wash must-haves.
And I didn't have to wash the grill yet - after the ten was imprinted in the dough, I just burned it like a frying pan, and my fat does not splatter - there is little of it in my food.

I discovered another application of AF. Today I am carcassing cabbage with pork and mushrooms, usually at the same time frying meat in two pans, separately onions. And then something became lazy, while the onions were fried, I threw pieces of pork into the afka - after 15 minutes, the pieces were perfectly fried from all sides:



This is three minutes before readiness.
Well, I really liked this technique. You can, after all, fry a large amount at once, which is problematic in a frying pan, where the released meat juice does not allow the meat to be fried. And in afka, it flows down and all the pieces are gently browned on all sides, plus excess fat is melted. Now I plan to apply it in pilaf.
In the meantime, the frying with mushrooms was being prepared and the cabbage was being cut, the finished pork was patiently waiting in the switched off warm afka.
Now everything is stewing together and paaaahn

[Serenity]

... threw pieces of pork into the afka - after 15 minutes, pieces perfectly fried on all sides ... I really liked this technique

Serenity, I also do this With meat, mushrooms and in some cases with liver and some vegetables. The juice is released minimally, fat (oil) for frying is either minimal, or not needed at all, no hassle, the result is
I also wanted to write about chicken. About an unexpected situation. More than once I cooked kuru with a carcass in AF. Max. weighing 2kg 10g. I already wrote about it.
Recently, it so happened that it was necessary to deep-fry 1 kg of broth chicken. She looks pretty. In form, apparently, completely non-standard. I did it in a frying pan. In the "lying on the back" position, the basket did not move at all. I put it on the side:

It was possible to push the basket in, push it out with effort. It clung to the wing both in the normal position and in the tucked-in position. I had to cut the chicken:

If someone said that a kilogram chicken could not be baked entirely in AF, then I would have doubted. And in vain ...
Therefore, if someone did not succeed in baking a whole chicken, do not give up trying. Try it with a different chicken. It turns out delicious.

a couple of mackerels
juicy, aromatic and tasty

[katko]

katko, Kate! how did you cook?
Once I tried to make mackerel in AF. Such was the stench in the process .... aaaaaa and AF for a long time then a3pashila.

[katko]

And in appearance, well, very appetizing
katko, Katerina, it turned out nicely
Girls, I designed veal with cherries with a recipe Fuh ... Come to the light, join I'm waiting for a visit, with brags and without

Veal stuffed with cherries (based on the recipe of Ganna Grabovskaya) Air fryer PHILIPS HD 9220/20 (Marysia27)


And ... Happy Women's Day
Let dreams come true and "want" too

[Mirabel]

Mirabel, Vika, yes, very simple))
sprinkled the pieces of mackerel with seasoning and they stood in the cold overnight
AFki put it in the basket and pounded it with a little salt on top
pre-warmed 170 g empty
it took 10 minutes to prepare, the coup was careful, in principle it was ready, but I added 3 more

Added on Tuesday 07 Mar 2017 07:48 PM

a specialist just opened it, sniffed it out ... but it doesn't seem to smell

Added on Tuesday 07 Mar 2017 7:51 pm

Marysya27, that's right .. I'm somehow more salted mackerel ... well, the maximum is steamed with my juices in a micron (I do all the fish like that, I wrote in my place) or in foil on the grill ... and then I decided to bake
the fish themselves are very good, my fishmonger always has good quality
it turned out such a juicy meat, it seems to me that there are few places where it will still work out that way, all the juice is inside, and on top there is a reddish crust (paprika added)

[katko]

katko, Thank you! I will definitely try
Maybe we have a very fragrant mackerel

[Vika]

Vika, by the way, yes, a lot depends on the quality of the original product
the fish should be fresh-frozen, then its aroma is awesome

it turned out such a juicy meat, it seems to me that there are few places where it will still turn out like this, all the juice is inside, and on top there is a reddish crust

Katerina, I agree 100% For fish, for meat, for chicken, and for "no fish, no meat" too

[katko]

katko, Katya, yes I buy fresh fish at the bazaar and try to cook right away ... maybe it was in the summer and it seems like they don't recommend eating fish in the summer months ..

[Vika]

Vika, I don't know ... I have only freezing available

Hello everyone. I decided to buy a Chinese miracle. Bribes the volume of 5.5 liters.

Good evening. I bought a 4.5 liter Chinese miracle. I have nothing to compare with, while I was waiting for mine, I only saw gf in the store (and then a piece of plastic was already chipped off in the store, somehow it disappointed, it seemed that the plastic in it was thin, I was upset that mine would come just as fragile) My package came , the plastic is excellent, the mechanical control corresponds to the declared temperature. The size is probably the same as gf. The volume is increased due to the fact that there is only one basket, and it includes a grid insert, like in a pressure cooker bowl. Inside af walls with non-stick coating. A bowl with slots on the sides, through which there is blowing. I tasted it, cooked wings, breast, potatoes, cheese cakes - everything was baked perfectly. The wings included 800 grams in one layer. No splashes. Now I sit and almost cry, this area is not enough for me, I cook for 5-8 people, all adults, sorry, will have to sell. So I wanted to listen to Sperm Whale, what he managed to buy, is there enough space and volume for a large family, is it worth looking for something like that or abandon this idea, but he has been gone for a long time. The photo could not be inserted (I'm new to the forum) if interested, tomorrow I'll try to figure it out. I can’t calm down, I was waiting for af, looking at your photos. Maybe you need to come up with something voluminous to cook that would be enough for everyone.

If someone else has a choice, as he recently faced me, I can describe my impressions of using two AFs - the GF 3500 and redber 4050 aerogrill. The GF immediately won the heart of my son both externally and with the result of its work. It was decided to buy Redber for my mom (although initially I really wanted to keep it for myself), because the principle of their work is the same, but the price is significantly different. Let's get started
I am personally impressed by the shape and color of the redber. Due to the black color, it seems to look more compact. After turning on the redber for the first time, the balcony had to be opened, the children fled from the kitchen. The temperature regime is already known, but let me remind you that GF - 80-200, redber 4050 - 150-200 (although in the instructions and on the box 80-200), if heating is not needed, for example, it will be enough from 150 degrees. The plastic of the redber heats up significantly more than that of the gf. The basket, as Serenity already wrote, is narrower for the redber, but higher, for the gf - wider and lower. The coating on the redber is non-stick, on the gf - in my opinion it resembles paint, a little bit touched - a scratch, so I like the redber more. But this moment does not bother me personally (now!), Because the grid from the pressure cooker is ideally installed in the basket, and I also have a silicone steamer all in a hole, if the coating peels off, I will cook in it. The basket for groceries in the redber is all in a circle in the slots, the gf does not. And now the most interesting thing: the gf cooks faster and tastier (our son's opinion) and it turns out a beautiful crust, the redber is much slower (even slower than it is written in the recipes for it) and I never got such a beautiful crust. In general, neither our mother nor us needed the redber, he went to the store as a product of inadequate quality.Perhaps, it was in our model that there was some kind of drawback with the temperature regime, but it was possible to cook on the stove faster than in our (not our already) redber) Delicious dishes for everyone))

the redber is much slower (even slower than what is written in the recipes for it) and I never got such a beautiful crust.

Interestingly, this definitely does not apply to my Redber, and it cooks quickly, and the crust is in place, and did not stink the first time it was turned on.

there is nothing to compare with, but my Radber also quite quickly creates a golden brown crust: on pork, beef, turkey, fish, sales and on bread

sales and on bread

Yes, by the way, the bread bakes perfectly!

The coating on the redber is non-stick, on the gf - in my opinion it resembles paint, a little bit touched - a scratch, so I like the redber more.

GF has rubbish coverage, that's for sure. For a few months, bald spots are already visible, I wrote about this in the topic about the GF.

The basket for groceries in the redber is all in a circle in the slots, the gf does not.

my gfki is also in the slots, like a redber. I even went on purpose again and looked only at R the slots all along the perimeter, and at the GF in four groups at intervals.

gf cooks faster and tastier (our son's opinion) and it turns out a beautiful crust, redber is much slower (even slower than it is written in the recipes for it) and I never got such a beautiful crust.

GF is really faster and hotter, all the usual recipes for it had to be adapted to reduce time and temperature. But the crust is excellent for me and it turned out in redber, you can look here in the recipes

Added Thursday, March 16, 2017 8:48 PM

Perhaps it was in our model that there was some kind of drawback with the temperature regime

Likely. Redber is an excellent machine (I have a mechanic).
But the GF is also good (if you forget about the coverage). Let it work and please!

Added Thursday, March 16, 2017 9:03 PM

a couple of mackerels
juicy, aromatic and tasty

delicious!
I also love to bake fish in afka, just like that, oh nature (with a drop of ghee for the smell and crust). Both white and red fish are great.

Hello everyone Rybka, meat, potatoes, chicken and many other goodies can cook a stove. Thanks her. It helps so much. Today I cooked veal liver in AFochka: 450g of liver, a spoonful of mayonnaise and spices:

20 minutes. by 160 * Just what you need:

I also heard good reviews about Redber. Maybe the party was out of luck

Fish, meat, potatoes, chicken and many other goodies the stove can cook

Here's another recipe somewhere separately))

Hello. I also want to praise Redber. I have a mechanical one. I like the temperature range very much. The daughter got an electronic one. Both are encouraging. A two-liter pressure cooker came with the fryer.

Dear users of the air fryer, tell me what I am doing wrong. I have all the breading from the fish, for example. And, today, apples with cinnamon, all the cinnamon flew around the kitchen, blowing it out from behind and when I take out the basket to look. I have a phillips.