Convection grill Gfgril GFA-3500 AIR Fryer

and when you do it with foil under the basket

Keyword- UNDER the basket)))

Tanyulya in her videos when cooking fish, chicken uses foil in a basket,

Yesterday I prepared Balkan sausages in the same way. A lot of fat has been melted out of them, but it is inconvenient to turn over because of such an amount of fat. And when the potatoes are fried, the foil does not allow the slices to turn over when shaken. It's more convenient for me to put the foil down.

Thank you girls!

it seems that all options for using foil are justified in their own way
(i.e., the possibility of using foil in the basket is not excluded,
if someone is so comfortable and likes the result (delicious))

[Natasha]

Natasha, well, yes, everything comes with experience. The most important thing is that the device met expectations and is used both in the tail and in the mane.

[Olga]

Olga, Belka13, that's it!!!

Added Monday 13 Feb 2017 4:04 PM

by the way, Tanyulya in the video made fish and chicken on parchment,
and on the foil (folded in 4 layers) she made ribs, under the impression of which I, apparently, am still, since I confused ...

once I forgot to put the foil on when I was making cutlets (like), so the smell from cooking intensified (as if something was smoking).

Coincidence, sc. Sun. If the fat starts to burn, it will burn on the foil as well. I think it was just that a drop of fat shot at the ten and burned there, giving off a smell.
I don't put the foil down, I just don't see the point. I will still wash the pallet

Girls, but I didn't really like cooking in parchment paper, the product sticks to it, it's difficult to turn it over. I want to try it on a special grill grid, it was brought today.

[Olga]

If the fat starts to burn, it will burn on the foil as well. I think it was just that a drop of fat shot at the ten and burned there, emitting a smell.

Olga, Serenity, actually, fat has not burned on the foil so far, it forms there in the form of transparent yellow puddles,
and in the pallet it is in the form of some brown-black burnt heaps.

I have something to compare with, since I cooked both ways: initially I cooked (cutlets, chicken, chicken legs) without foil, without putting it under the bowl, and then I decided to put it, and the difference, believe me, is noticeable.
There is no burning smell when I cook, putting foil under the basket.

The tray is a pull-out bowl, by the way, I wash it anyway (and when I use the foil) by rinsing it.

[bangs]

bangs, well, I say - it was an isolated case, the absence of foil and children coincided. I have a burnt smell and no foil, once it was, so it was chicken skin too close to the heating element.

[mirtatvik]

mirtatvik, Tatyana! Can you show your grill net? Or give a link?

[Serenity]

Serenity, as they say, I have a fad for smells when cooking.

(at one time I was scouring and looking for a super-powerful hood.
(I once asked in a store where their juniper boards were, since I smell the corresponding smell, but I don't see anywhere, to which I was told that they were under the counter in a box and they had not yet been laid out (but this is so, lyrical retreat)).

Therefore, what I wrote about was not an isolated case for me, but a system (and a drop of fat did not fall on the ten (I have a clean ten so far).
What was baked in the pull-out bowl burned and smoked.

When I cook potatoes separately without meat, by the way, I haven't put anything until now (neither under the basket, nor in the basket).

Posted Monday 13 Feb 2017 20:59

By the way, on the first page of this Temko Tanyulya posted a photo of the meat cooked in our now beloved machine.

So, Tanyulya was preparing this delicious meat on parchment, which I later clarified with her.

[Masha Ivanova]

Masha Ivanova, I give the link below.

🔗

But I haven't cooked with her yet.

[Tatyana]

I want to try it on a special grill grid, it was brought today.

and I put such a grid under the mold when I was preparing Tsvetaevo pie,
so that the bottom is not damaged and not scratched, as it baked without an insert basket, directly in the pull-out cup.

Tatyana, so I think we will be waiting for your report on the use of this grid when cooking in a cup.
Thank you in advance.

[bangs]

bangs, Natasha, be sure))) I cut it to the size of the bowl, then it will be seen)))

[mirtatvik]

mirtatvik, Tatyana! Thank you!

Girls, I will cook both with foil and in- and in parchment (it is preferable to sprinkle with oil or an oil product should be without foil and parchment (but washing lazily: girl_red: and there is a burnt smell) I make potatoes everywhere, here and in Filke without any substrates.I also have mats cut out for baking, the same is convenient, I put only on the bottom of the bowl, all the holes are free on the sides.I use this AFka regularly, my husband got hooked on his ribs, eats them for the third week I constantly replenish stocks) the seller asks me how you do them, what do you buy and buy ??? This week without ribs, apparently we ate everything, it was not on sale.
I bake myself whole potatoes for lunch, like in a crumb of potatoes, which is delicious.
Well done who came up with AFochki and no matter what firms, their principle is still the same.

[Tatyana]

Tatyana, Tanyulya, I support on all points.
"I bake myself a whole potato for lunch, like in a crumb of potatoes, yummy."

And what is this method for potatoes (time, temperature), you cannot share generously.
and also by the method of cooking broccoli (otherwise I tried to make it, and its inflorescences burned on top).

thanks, Tatiana, in advance

I broccoli every other day, but every day I do it in Tanyulina sprinkling:
I dump Broccoli from the bag into a container, add a little olive oil, a clove of crushed garlic, salt and 2-3 tablespoons of corn flour. Close with a lid and mix thoroughly by shaking. I shift it to AF and to the "potato" mode. I shake once in the middle of the cycle.

I shift it to AF and to the "potato" mode.

Thank you for responding to my call.

For some reason, broccoli burned on my "potato" mode,
although I must say what I did without Tanyulina's author's sprinkling, but I should have tried that way.

Potatoes, oiled with vegetable oil, are wrapped in 3-4 layers of foil, potatoes are not small and baked at 200 degrees for 20-25 minutes. Then I make a crosswise cut in the potatoes and, as it were, I crush and butter and cheese can be grated there. Or I pick out a core, mix it with grated cheese and butter ... well, like in Little Potatoes, you can eat.

[Tanyulya]

Tanyulya, please tell me, do you bake beets in an airfryer or airfryer? at what temperature and time can it be cooked?

... well, like in Little Potatoes and you can eat.

Thank you, Tatyana for the recipe advice (otherwise it sometimes seems that you can go broke on this Little Potato (because it is tasty), and
now I can undermine this newly formed monopoly) ...

In AF, AG in the country he has been living since summer. The beets depend on the variety and size, but not less than 15-20 minutes, then they cool in foil. Grease the beets with oil and wrap them in 4 layers of foil. Medium round beets, elongated baked longer, like that, and her nose turns out to be flabby.

[Tanyulya]

Tanyulya, thanks for the answer! .. I'll try to cook in Af

What was baked in the pull-out bowl burned and smoked.

So it would burn in the foil, then the burning of fat does not depend on the coating material.

So it would burn in the foil, then the burning of fat does not depend on the coating material.

I say what I saw: the foil does not have those black burns (there are light transparent puddles of melted fat (or oil)), which form at the bottom of the bowl when you cook without foil,
and since the cooking is carried out with the help of hot air, the smell of these black burns spreads throughout the room.

We are discussing here, including sharing our experience on using this wonderful machine.

I have such an experience, I shared it, seeing and feeling the difference, I thought that it might be useful to someone.

Potatoes, oiled with vegetable oil, are wrapped in foil in 3-4 layers

Tanyusha! Do the potatoes need to be peeled?

[bangs]

Fat burning does not depend on the coating material.

It exactly depends on the area and evenness of the surface), although it seems to me that different thermal conductivity depends on the material, for example.
Well, the reflective surface of the foil may heat up less.

Right bangs, says what's the difference what and how, if it works

Added on Tuesday 14 Feb 2017 12:55

Do the potatoes need to be peeled?

No. Otherwise it will fall apart.

Hello girls! In general, I have no patience to wait until February 23rd. I decided to use my stove a little at work. I bought puff yeast-free dough and sausages. Here

Divided one sheet into 4 strips and wrapped 4 sausages. I did it on prog. cake. but they stuck to each other, so then 2 pieces for 5 minutes. still baked. Class !!!! ... And I also pickled the wings, I want to try it later. Advise how best to make them

[under]

the reflective surface of the foil may heat up less.

Probably enough to make the difference between burning and non-burning fat. Otherwise, it would be impossible to bake in the foil, moreover, the reflective properties of the foil here in any case do not create a temperature difference for the fat that has dripped onto it - after all, it does not under her, and on.
IMHO, this is something from a series of culinary prejudices like extinguishing soda with vinegar in a spoon.

what's the difference what and how if it works

It works for me even without foil

Vicus, nooooo, everything is peeled.

[Tanyulya]

Tanyulya, Tanya, and the beets are also not peeled?

Ksyusha, not entirely cleaned. Pieces, peeled.

I see, thank you!
And just like potatoes, on the prog potatoes are 20-25 minutes, or more?

Taste for 20 minutes, and then watch when ready, but leave to cool in foil

Tanya, but today they have to bring a stove and I want to bake quails in it right away. They are small 12 centimeters. How would you do it?
Happy Valentine's Day, girls!

[Margarita]

Margarita, I would not do quails in AF. Cool down a bit and be dry. Still, it is better to stew quail in sauce

Depends on the variety and habits.
I forgot my beets after almost an hour. I cannot say that it has dried up. The same is true for potatoes, I never hold less than 40 minutes, large ones for at least an hour. I don’t respect foil even in coals, and even in the oven it is even more unnecessary waste and movement. I don’t know how it’s in Kroshka Potato (it wasn’t like in KFC), I like the tough and crispy peel of the potato, I think it is closer to boiled in foil?
This is why the stove is good, so what you want in that and cook, even in ceramics, even in a tin can, not like a microwave.

[Larissa]

Larissa, I marinated them. It seems to me that if you fry quickly at a high temperature, they will not be dry, no? Before that, I only cooked in the oven, everything was fine.

[Margarita]

Margarita, try it, then you will tell us. I always stew something in sauces. Maybe, really, in vain?

[Tanyulya]

Tanyulya, Tanyush

[Margarita]

Larissa, I pickled them. It seems to me that if you fry quickly at a high temperature, they will not be dry, no? Before that, I only cooked in the oven, everything was fine.

Margarita, I made a gherkin chicken on the very first day, about this on page 7 of this temka (along with a photo).

The chicken was a success, but the quails, they are smaller, so you will be a pioneer.

How happy I am that I bought this AF. 15 minutes and a pie with cheese for a cup of coffee is ready

photo from phone, sorry

[Natasha]

Natasha, yeah .... your chick turned out awesome)) Marinated in something?

[Tatyana]

Tatyana, Tatiana27as I understand you ...

It's also great that people, by the generosity of their hearts, share what they learned about the capabilities of this wonderful machine, and even in pictures or on video.
Many thanks to Tanyula for this.

And I also found a video on YouTube of Gala Rada, so she showed that she was baking bread, some jumping buns ...

So there is so much room for imagination at the lowest cost.

Added on Tuesday 14 Feb 2017 14:54

Marinated in something?

Margarita, no, I didn't pickle that time, so I added a little salt and that's it ...

[bangs]

bangs, Natasha Yes, here's the video of Tanyulya finally convinced me that this AF is vital to me.
Girls, thanks to everyone for your recipes and comments, very useful in the process of mastering the new assistant
I'm sitting reading a topic about air frying, but it's so big!
Bread is also in the plans, but later (when we move home)

I didn't cook partridges. But if you cook, then on the Chicken mode, with we turn the total time for 25-30 minutes. But I didn't, so I just guess. If I cook something for the first time, then only the appearance is guided.
The main thing is to prepare at the bone. Maybe it will work out in less time.

the total time is 25-30 minutes.

They (quails) will shrink and overcook during this time)
There is nothing to fry there.

I wouldn't do them in AF.

Girls, I keep the quails myself and I will tell you that from my own experience I was convinced that they still need to be stewed. Game is game, this is not a chicken that takes 20 minutes.

Girls, I didn’t cook quail, I honestly don’t know, I don’t know for sure until I try
Just guessing. My chicken still does not come out for less than 40 minutes. Again, everything depends on weight sometimes and I do more, sometimes less. I need to buy a gherkin to try.

Yes, everywhere I only see recipes for baked quails. I have not even met stews anywhere, I can't imagine how it is. And if you bake them not on an automatic program, but set a little heat? Can burn too?