Convection oven - use after purchase

[only those people who already have aeroogrils and use them.]

In this thread, I ask you to answer questions and vote only those people who already have aeroogrils and use them.

Therefore, I want to know - the euphoria of the purchase has passed - and what next?

What we do, how we use it, what we cook and how often we do it.

This survey will be useful for those who are still deciding on the choice of the airfryer, and what awaits future buyers in the future, when the Toy is already at home and the euphoria from buying a new thing will pass.

I have aeroogril less than a month so far, but I also use it more than once a week.
I did the meringue this morning - I brought it to work to crunch and treat my colleagues.

Baked apples are very cool in it!
Sterilizing cans is easy and effortless.

I'm still mastering porridge in pots - I want to choose a regime so that I can put it on at night, and take it out warm in the morning. Experimenting.
In general, there are still many experiments in the plans, so we still have everything ahead of us.

Aerogril appeared in my kitchen less than a month ago. I bought it in order to cook it every day, that is, thanks to the large number of functions, I want to replace it with a double boiler, an oven and a multicooker (I really wanted to buy the latter, but it is not available for sale, and therefore I had to look for an alternative). To date, the number of prepared dishes is naturally small, so far there is nothing to boast about. From what I managed to try: chicken, meat (just on the grill and barbecue), fish (mackerel in foil, I didn't eat it tastier), rice and buckwheat porridge in a pot (much tastier than in a double boiler), mushroom julienne are wonderful. I baked the pies once, but given the lack of experience, I am almost satisfied with the result.
And now I want to tell you about the stupidity that I have committed, so that no one else will repeat it. Forewarned, so to speak, is forearmed. At the moment, my AG is in idle time, since I have deprived him of a glass bulb. I was going to try the steaming function. He warmed up, as required by the instructions, the airfryer and poured ... cold water on the bottom. Spoks rang out and the bottom of the flask cracked. The most interesting thing is that before that I had already cooked with water at the bottom of the airfryer, but I only poured boiling water, and then the devil beguiled me. So the conclusion: either pour boiling water into the heated AG, or heat up the airfryer with the liquid poured - water or beer. Now I'm waiting for a new flask and will continue to master.
And the information about halogen AGs posted on the Hotter website, I still consider anti-advertising. But even if it will last less than a Hotter, it is more profitable to buy a new one, if you like to cook in it, and not like it, it's not so much a pity for money.
The lid, in my opinion, is better non-removable - more convenient, safer. If you plan to cook on several levels and sterilize cans, then you need to take an airfryer with an expansion ring.

[daily]

In my family, AG is used daily... The child warms up (or prepares) nuggets in it (well, he simply cannot live without them), and right on the plate, with which he then eats.

[pizza]

Back in AG I cook almost all kinds of meat dishes (I mean what is fried or baked): chops, cutlets, chicken. Smoked brisket, boiled pork in the sleeve is excellent.

On weekends I make a curd casserole, which is amazing.

Soups (and any other dishes) come out very tasty in ceramic pots. The trick is that each family member should cook something separately in a personal pot at the same time. Three standard pots fit into my Hotter.
Previously (before buying a multicooker) I stewed meat in a large ceramic pan.

Sterilization of cans for canning is generally out of competition ...

Hot sandwiches, pizza, puff pastry (all sorts of croissants, etc.) - super!

Today I dried greens in the AG. What a delight - 10-15 minutes and you're done!
One more plus sign AG !!!!

My Airfryer is 14 years old. I use it very rarely, or rather almost never use it at all.

I own an airfryer for about six months.

I make porridge in pots almost every day.
Chops, sausages on a wire rack.
Great stuff.

I don't have an airfryer for long, but I've already tried many things in it!

On my list:
chips - I'll rate 5
baked potatoes - 5+
stuffed turkey - 4
beef steaks - 5+
shish kebabs - 5+
mushrooms - 5+
cauliflower, breaded - 4
grilled shrimp - 5+

I did all this in the last 3 days

I haven't posted recipes with pictures anywhere else

I can just tell you how I cooked and what happened.

The most successful ones are mushrooms!
Soaked small mushrooms whole for 15 minutes. in a mixture of soy sauce, barbecue spices, red sweet pepper, 1 tsp. vegetable oil. Stir periodically in a bowl where it was soaked.
Then I laid it out for 20 minutes. by 230 degrees. on both AG lattices. Yummy!!!

My family has AG for about a year. We use it almost daily. I especially like my husband. He drives everyone out of the kitchen and conjures with him. Cooking in pots. At the dacha, he was generally in a place of honor. Now I can't imagine cooking in the country without him. And conservation? !!! Well this is a song !!!

Therefore, I want to know - the euphoria of the purchase has passed - and what next?

I will try to answer as objectively as possible. So why did I buy it? Firstly, I am greedy for advertising, and I want to check everything on my own experience (the same thing happened with Rotisseri). Secondly, I was tempted by the laudatory reviews of forum users. Thirdly, I wanted to be able, if necessary, to use not the entire oven, but a device with a smaller volume. Fourthly, the sense of herding - how is it that many already have, but I do not? Fifth, it's a pretty sight when he cooks. I bought it in October. Yes, I'm cooking. Yes, delicious. But. I believe that with a good electric oven with all the modern "bells and whistles", the airfryer is not an urgent need. I specially prepared the same dishes both there and there. The taste is the same. Even smoked meats. Everything the grill does, my oven does, just faster. No, I do not regret the purchase at all, I have enough space in my kitchen, I cook in it and enjoy the show. But for those who have a good modern oven and not enough space in the kitchen, I advise you to think.

[Dopplet]

Dopplet, I'm with you. I have only one difference - I bought the second one, because my daughter likes to use it. If it weren’t she, I would have had the old Brand. And I'm not greedy for advertising, but the herd feeling - well, in short, I'm in the center of the entogo herd!

Well, I'll write my impressions. In my opinion, the AE has a superficial heat, which is enough to brown the top very much and at the same time still more fat remains inside than if you cook on the same rack in the oven. It's like a more penetrating heat in the oven. It's like steaming yourself or going to the bathhouse to steam up - two big differences - that's how I imagine this difference. You put 180 degrees in the oven and you know for sure what will be baked both inside and out, and then you set 180 degrees, the process goes slowly, it takes a lot of time to cook, you put 200 grams, it starts to blush from the outside. Immediately I will make a reservation that perhaps this is not the case with heating elements AG, I do not know, since I have a halogen. And maybe the speeds are not enough, I will not argue either. I use it for meat, fish, chicken (I really like the way the chicken is planted on the roaster). I won't cook porridge, soups in it anyway, it's more convenient for me in a multi-or pressure cooker. I make pies in such a quantity that it is easier to warm up the oven and not steamed with small portions in the AG. I do not dry the greens, but freeze them, for sandwiches and sterilization there is a good microwave and a sandwich maker.Well, in general, I rarely use AG and according to my mood. I'm glad I bought an inexpensive one, let it be and the toad does not press. I won't buy expensive for sure.

My Tiger is only six months old, how often it is used, it's hard to say, but the chicken, both whole and in parts, meat in portions and in a large piece, nuts, seeds, and also everything from puff pastry I do only in it! Actually for this and bought!

I have a Ves ovsky airfryer, halogen a little over a month. I don't use it only if I don't need anything. I am very satisfied with meat in all its forms, made biscuits, puffs, honey cakes for cake, cheese cakes. Fish is good for fatty varieties. I calculated specially for 1 week I saved 3 liters of oil for frying. In addition, my husband still does not know, I don’t salt meat, chicken at all, only spices, but he still needs salt. That is a slightly healthier diet. Grilled chicken is a separate song. I really like how juice gurgles under the baked crust, it turns out very juicy, even the breast is not dry. But with potatoes it is not at all possible to be friends, it is tough, but I did a mushroom casserole with a crust, normally. I want to try making an Easter cake, of course, train in advance.

I have had AG for the fifth year. For 14 years I wanted to buy it. I saw a friend of AG, he was still made of plastic. I like it, I use it very often. When we cook "Potato March", the chicken remains, and the potatoes run out very quickly. I find cooking on the wire rack very healthy. I can’t live without it.

Now in AG I make all the baked goods and meat and fish. I broke (accidentally!) The top glass in the oven. We are waiting for a new one from the service. Now I can truly appreciate the AG. Pies and pies of all sizes are baked and rosy from all sides!

I will try to answer as objectively as possible. So why did I buy it? Firstly, I am greedy for advertising, and I want to check everything on my own experience (the same thing happened with Rotisseri). Secondly, I was tempted by the laudatory reviews of forum users. Thirdly, I wanted to be able, if necessary, to use not the entire oven, but a device with a smaller volume. Fourthly, the sense of herding - how is it that many already have, but I do not? Fifth, it's a pretty sight when he cooks. I bought it in October. Yes, I'm cooking. Yes, delicious. But. I believe that with a good electric oven with all the modern "bells and whistles", the airfryer is not an urgent need. I specially prepared the same dishes both there and there. The taste is the same. Even smoked meats. Everything the grill does, my oven does, just faster. No, I do not regret the purchase at all, I have enough space in my kitchen, I cook in it and enjoy the show. But for those who have a good modern oven and not enough space in the kitchen, I advise you to think.

I completely agree, the poor fellow is standing on my refrigerator, he is sad. Speaking of smoked meats, nothing smoked in my two years of exploitation did not work out.

My situation is exactly the opposite. There is no oven, and if there is an airfryer, I do not see the point in it: it takes up less space, it costs several times cheaper. Does everything! We use it daily or almost daily, and sometimes several times a day. Ridiculously: if I am attacked by "nocturnal zhor", I make hot butriks. Spoiled.

The husband cooks, therefore, in the airfryer, he also mainly manages. Favorite dishes:
- meat, fish, chicken with and without vegetables in pots,
- meat, fish, chicken with and without vegetables in foil,
- meat, fish, chicken with and without vegetables in a grill (we love pork ribs in our own juice),
- smoked meat,
- smoked fish just by itself or for a morning snack for bread (goes through a meat grinder with cucumber, onion, spices a la pate),
- grilled chicken (we love it very much, guests love it),
- shish kebab (often prepared dish), even in the village they went to visit relatives with ready-made shish kebab, so as not to mess around there, but immediately to the table.
- meatballs, cutlets, meatballs (in a pot or foil).
- pizza.
- hot sandwiches daily or almost daily.

I bake in the airfryer:
- cupcakes (constantly as they are eaten),
- loaves (when there is time, if time is short and too lazy to mess around - in a bread maker)
- chocolate French cake,
- for the French holiday of Provence, a dish of Provencal cuisine, Pisto, was made (I barely had time to try it, they ate everything). I would bake all the time, but my husband refuses to cook onions for him, and she’s lazy ((

I made milk porridge once - burned it, then wash the pot for a long time ((
My husband prefers to cook soups in a large saucepan, so they are not popular with us either.
From what I want to master, I want to try making yogurt in an airfryer. And meringue.

My situation is exactly the opposite. No oven

So precisely because you do not have a good oven, you have nothing to compare with. And I'm writing about comparison.

Our kitchen is small and therefore we decided to get rid of the old gas stove and buy an airfryer (our family is also small - me, my husband and my daughter).
My husband fries sunflower seeds and scrambled eggs, and I already made grilled chicken, cutlets, pies, cauliflower casseroles with an egg, pea porridge in a pot (glass jar), smoked brisket ...
everything turned out very tasty !!!!
Therefore, this is our main household appliance in the kitchen !!!

I have had AG for 5 years already, I use it very often. Recently, with the purchase of a multicooker, I began to use AG less often, but still all baked goods are only in it. Aside from the curd pudding, the pudding in a slow cooker is a miracle. And so is meat, fish, chicken, vegetables in pots, foil, baked ... Very wonderful cabbage soup, borscht in pots - you add everything at once - both meat and vegetables, and at the exit the meat is cooked and the potatoes do not fall apart - at first very I was surprised, now I'm used to it. Milk porridge is still better in a slow cooker. Drying vegetables, herbs - very quickly and the color does not change. Potato, vegetable, fruit chips, baked apples, vegetables. You can't list everything. Really like. When the top cover accidentally broke, my grief knew no bounds. The service put another one literally the very next day. But there is no permanent place for the AG, nevertheless, a separate table must be allocated for the equipment so that all my assistants are always at hand.

I own a Hotter airfryer for the fourth year. I practically only canned vegetables in it. Very convenient - you do not need to sterilize cans, cucumbers and tomatoes are delicious, my homemade people really like it, I use any recipe for canning. Now I only use jars with screw caps (no need to roll up with a machine). I bought a ham maker "Beloboka" and several times cooked pressed meat and boiled pork in an airfryer. I rarely cook baked goods in the airfryer, because there is not enough space in the flask for the amount of buns and pies that my family eats. * JOKINGLY * I often cook a charlotte from the muffin mix in the airfryer. I bought a silicone cake pan in such a metal stand, and I cook a charlotte in it. In the same store where I bought the airfryer, I bought two pots of thin heat-resistant glass and cook porridge in them, buckwheat is especially tasty. I would like to use the airfryer more often, but in order to save money (we have a gas hob, we have to pay for gas and the electricity tariff is twice as much) I use it about once a week. In general, I am very pleased with the airfryer.

It has been 7 months since my reply in this thread and I want to say that I am still very happy that I have such a device in the kitchen. I changed the stove and at first wanted to get a fancy one. and then she thought and refused. The main thing is that there was an electric oven and a gas top, I set such conditions for my husband. The consultants in the store are to blame themselves, if not for them I would have bought the fancy ones. Couldn't really tell me the features of the plates. And I think so, they flew on a percentage of sales. I cook practically everything in the grill, only with potatoes, I still don't make friends, I try a little.And recently I began to make cutlets in silicone molds-baskets, I liked it more than on a steamer. Cheesecakes are best obtained in it, compared with the oven at the same time. One trouble, for some reason.

[at the same time]

I have been using the airfryer for over a year in total. At first it was mechanically controlled, with one speed and a shadow heater. Now - the Astor three-speed halogen touchscreen. Not cool ... But ... I cook in it either several times a day or once or twice a week. But it rather depends on how my eaters handle the cooked meals. I didn't feel particularly euphoric either before or after the purchase. I just knew that I wanted this thing, like a bread maker and a slow cooker at one time. This is convenient, as it makes endless cooking easier and a little romantic. Well, it is more modern after all (women have stood at the hearth for millennia, and these are devices of today, unlike ordinary pans and pots). I do not consider neither the airfryer, nor the multicooker, nor the oven to be universal devices, no matter what the manufacturers claim. But they all complement each other, and do not compete with each other. Not to mention the fact that they can work at the same time, preparing different dishes. In favor of the airfryer for myself, I want to note one more thing. My household is very harmful eaters - one does not like that, and the other does not like this, and the third does something else ... So, in the airfryer I can at the same time cook different dishes and please everyone. And, as with the multicooker, minimal intervention during the process. I will not try to bake cakes in the airfryer, primarily because I bake in large portions, but there is no point in cooking chicken in the oven if there is an airfryer. As for cereals, in an airfryer they are no worse than in a multicooker. I now also cook stuffed peppers only in the airfryer, and in decent portions - a family of four is enough with additives. In short, I am in favor of any technique that simplifies and facilitates the work in the kitchen and makes it possible to cook food in a healthier way. I still don't have a lot ... But there is very little space in the kitchen ... But I want to ...

I have had a VES electric for almost two years now, very satisfied. Chicken, kebabs, steaks, fish baked with vegetables, smoked fish, porridge and vegetables in pots, roast, cake, hot sandwiches - everything is grilled. Both time and energy are saved. While the oven is heating up and the grill heats up almost instantly. I do not like the devices to be idle, so I use them quite often.
And I also like that you can cook several dishes at the same time in different containers. And you don't have to stand and control.

We bought the airfryer last week :-)
I studied for a long time, chose and finally the choice fell on Unit 2700, it has a fan speed control, a cover on the bracket, electronic control (minimum of buttons), a heating element - halogen.
During these couple of days of operation I cooked: pork steak - it turned out a little dry, mackerel - a super-duper dish, marinated chicken thighs - dumb :-), sandwiches with cheese - very tasty, not like in the oven.
I will experiment more :-)

but one thing I didn’t like: the name of the airfryer on the lid was painted with some kind of paint, so it began to wash off, I don’t know what it is, but it strained me.

but one thing I didn’t like: the name of the airfryer on the lid was painted with some kind of paint, so it began to wash off, I don’t know what it is, but it strained me.

Aha, in my Tornado too. I took it, and just completely erased the name. Now I just have it neat, white

Hello everyone! I have AE Hotter 1037 for just over a month. Appeared simultaneously with HP Panasonic256.
It is very pleasant to escape from the boring rhythm of kitchen cooking. As if a new stream appeared in life. There are many interesting recipes on this forum. I want to try everything. All the same, there was some kind of variety.
I cooked in the airfryer
curd casserole (amazingly tasty)
kebabs
salmon
kebab sausages
chicken legs (a little overdried, 25-30 minutes was enough for me instead of my 40)
lula kebab (just super)
potatoes as a side dish for all meat dishes.
They accepted the tenderloin medallions without enthusiasm. It turned out to be rather dry.
and I didn't like the cabbage charlotte.
In my opinion, the airfryer produces super tasty dishes that should have a crispy crust or fried.
But as for stewing meat - probably better in the oven-
there all the same, the extinguishing process should be in the product juice, and in the AE
the trick is that the juice flows down.
It is not clear what can be done in trays. But so far it has not come yet. I will definitely try.

I'd like to try smoked fish. I was looking for liquid smoke for a long time. Yesterday I found it in a Metro store on Ryabinovaya Street.
If anyone needs it, he is in the section where the spices and sauces are for sushi. And I was looking for him for a month in the sports-grill-smoking-country department

I will also try to make porridge in pots.
So, I still have an unplowed field of homework in the kitchen, which thanks to such wonderful devices as AE and HP
I have.

There was a problem installing all this stuff, but I'm cunning!
persuaded her husband that we urgently need a new TV.
Of course, he was seduced and we bought a flat TV, the son-in-law hung it on under the kitchen shelf and I had a place for HP.
So now everything is perfectly located for me and is working in full force!
Yes, and more - for this case, I even changed the counter for three tariffs. th
So it's very convenient - you set a timer and HP bakes at night (after 23)
bread, a dishwasher washes the dishes, the washer washes clothes, AE can cook porridge by morning (all this for 67 kopecks. kilowatts), and I am "poor"
I sleep and have sweet dreams. Soon I'll be fat and won't crawl through the door

I got the airfryer about 5 years ago ... of an unknown company, it is known for certain that it was produced by some Moscow plant, the exact name of the device is unknown and he was about 15 years old, most of which he lived on the mezzanine ...
A glass flask, one fan speed (or they did it so well then - there was never any desire to change to a larger / smaller one ... to see it was done perfectly at the factory), a metal heating element on top, a temperature regulator ... nothing else ... but ...
baking is now done only in it - any ... pies, a big pie, pizza, muffins, buns - even thinking about the oven does not arise - hands drag the grill, meat \ chicken \ fried potatoes, fish in foil ... etc. ... porridge-soups-stewed / boiled-fried in a slow cooker ... and the rest - in the grill ... as they correctly wrote - it was originally a replacement for the oven missing in a rented apartment ... now you don't even think about the oven - it's convenient and mobile ...
As cons - I didn't really like the big pies for the bottom ... the middle is pale ... the shape is almost the size of the flask in diameter ... it was baked from top to bottom, but not from the bottom - no heat and convection was enough for the fried bottom .. The "problem" was solved by buying a similar shape, but with a smaller diameter.
The issue of washing the bottom after any ribs / wings is solved by covering the bottom of the grill with foil ... after cooking and cooling - the foil is pulled out and thrown out - quickly and easily ..
P. S. Ladies! Do not wash or clean the metal parts of the grill with such a thing as noise ... for iron it is not gut ... strongly corrodes, oxidizes and shortens the service life

On December 31, I also bought an airfryer. I wandered around the Internet in describing the use of this device (mostly negative), and thought if I was in a hurry with the purchase, and then I remembered that on my favorite forum Bread Maker, there are also recommendations, tips, recipes ... descriptions of household appliances. Otherwise, I'm all about the cakes: girl_red: Thanks to all the hostesses for the clarification that they share their experience. After reading this topic, I calmed down. Now I'm going to test my AG. And I will definitely share what happened

Now I'm going to test my AG. And I will definitely share what happened

Snowflake, how's the test? Have you been successful?

I have AG for 1.5 years, the last time I cooked in March (chicken) and in the summer I dried tomatoes and peppers in it (for bread)
I didn't have a good relationship with him at all, maybe because there is an alternative, I don't know
In general, there are more recipes for AG, I have a whole book, but I cooked in it 3-5 times in all this time, that's all.
I don't like it and that's it (even though it is with all the functions, buttons (not mechanical), self-cleaning, etc.)

That's right, that's right, girls! And do not be so overwhelmed - they say, excuse me, but I am going in opposition to the shrill delight! I join and repeat again - AG is needed for those who: 1. do not have a VERY good oven with convection function; 2. enough free space in the kitchen; 3. enough free material resources; .3 there is an incurable spirit of device addiction! (I have it, I use it and love it, but without fanaticism, because I don’t see the difference between cooking in it and in my excellent oven!)

And I somehow didn't have a special friendship with AG I tried baking at first, but I was not impressed that the bottom was raw and needed to be turned over (maybe this is because I have an electric oven and baking in it is always superb, unlike gas ovens) meat in a large piece baked repeatedly ... YES great !! but the steaks and kebabs come out somehow dry or something. But what really does the supper in it is to preserve no heat, quickly and conveniently set the time as indicated in the recipe and hello and there is no steam room and guessing is boiling or not. True, jars are needed with lids.
And how to fry steaks that would be delicious

1. I have an oven from Siemens, with a blower - is it not bad? 2. my AG cost me something about 30 € - simple, halogen 3. just because electricity is already expensive and continues to rise in price, it is more profitable for me to bake in an airfryer. He warms up faster, and I don't need this volume for one chicken or a couple of buns, as in a normal oven. I bake sheet pies in the oven. So I don’t scream, but I love my AG and I have agitated my relatives, and they don’t regret it.

but I’m not making friends with him. They gave it to me at the end of May. in it I only like the hot bottles and the curua shril-vn the rest of me just doesn’t overestimate the poi and cooking. I made meat in foil for 3 hours, potatoes are not baked at all ..., vegetables on the wire rack were baked for 2 hours, well, it infuriates for so long. Single speed grill halogen. Well, who does everything so well, well, share the recipes !!!! what time, temperature ... I want to be friends with ag ...

[Claire]

Claire, I completely agree with you. I already have my second airfryer, despite the fact that the oven is also very good. And the kitchen is small. had to be sophisticated. Just ah and an oven complement each other. If people do not have enough finances, they, as a rule, do not plan such acquisitions. I have a lot of friends who don’t even have a bread machine and don’t understand why it is needed - there is enough bread in the store; and a slow cooker is a useless whim for them. I don't argue with them - well, that's how they look at these things. For example, I have nothing against a yogurt maker, I would even like to have it, but my family is rather indifferent to yoghurts, so there is no point in buying. And in our topic, as I understand it, we are talking about whether the AG thing is generally useful. I think that a lot depends on the way people eat, their gastronomic preferences. If you are fried crust lovers, then the Airfryer is for you. (Moreover, it is 1.5-2 times more economical than an electric oven.)

but I’m not making friends with him. They gave it to me at the end of May. in it I only like the hot bottles and the curua shril-vn the rest of me just doesn’t overestimate the poi and cooking. I made meat in foil for 3 hours, potatoes are not baked at all ..., vegetables on the wire rack were baked for 2 hours, well, it infuriates for so long. Single speed grill halogen. Well, who does everything so well, well, share the recipes !!!! what time, temperature ... I want to be friends with ag ...

If the chicken and sandwiches work out, then it's not so bad! How did you make potatoes? It can be done well in foil. Not at the bottom - on the grate.And roll the young well in a mixture of flour and salt and bake. The miracle crust turns out to be thin and crunchy, and inside is soft potatoes. You just need to prick, otherwise it can explode. The meat in the foil, I think, did not have enough temperature. We cook a kilogram piece of meat for an hour and a half, temp. 160 °, then 180 °, but we do not make it in foil, but in a baking sleeve. In foil it will be like steamed, and my husband loves with a crust. Do not be afraid to change the temperature, you will quickly understand what he needs!

March,

Girls, I am reporting on the airfryer test - I cooked potatoes in quarters, I liked it juicy, not dry, I baked duck pieces, baked chicken - it's also not bad. But I didn't like the pizza as it bakes, it burns on top, and raw from the bottom, so it baked in the oven. I looked at your ruddy pastries - BEAUTY!

Therefore, I want to know - the euphoria of the purchase has passed - and what next?
1.- passed immediately
What we do, how we use it, what we cook and how often we do it.
2.I keep it in a box in the closet, cook in it less than 5 times (in two years)

I have it since April this year. Used 3-4 times a month, mainly for frying chicken and potatoes. In the summer I took it to the dacha and used it there for frying fish. In winter I will make barbecue.
If you start from the beginning, I probably wouldn't buy ...

And since November I have been chasing him in the tail and in the mane, rarely when my Suprochka has a day off. I can’t imagine my life without him, as well as without a multi, a pressure cooker and much more. I can assume that you simply did not become friends with him, did not find suitable modes.

And for the second year now, I have been doing all the preservation only in the airfryer. The beauty! Poultry, cutlets - only in it. I don't even remember the frying pan. And hot sandwiches in AG are just great. Only in my non-name AG the display dies, the bulbs (or LEDs?) Go out in parts. Conclusion - you still need to take branded equipment - more reliable.

My AG for about 2 weeks during this time made chicken, potatoes, amazing roast in pots, borsch and porridge were cooked in them. Like everything . But today I decided to cook the pickle in a 2-liter saucepan (stainless steel), the third hour has already passed, and it is not ready yet. Not a big disappointment: (yes, because the instructions say that the dishes can be any, just not in wood and plastic.

I'm in the topic - "Use after purchase". On the whole forum there is nothing about a duck. A shame!!! Yes, I'm for a duck (something connected with the Motherland. Cut by the censor). This is the duck in the food sleeve. Well, there are potatoes. Oh, yes. My wife is smart, she doesn't eat and doesn't like duck. Well, this is for me for 2 hours with cranberry Finnish vodka (not red, but white). And finally, the future kebab on skewers. How is it? A? Do you feel bad about pictures? : hi: I have the honor

I have a grill for three weeks, they gave it to me and it is called MCM, model AX -747 D. Three fan speeds, not halogen. But what is the "brand"? Where was he dug up? The instruction is in English.
I realized that work begins with warming up PRE-HEAT - I have 6 minutes at a temperature of 260.
1. If I cook 3 pizza in a ROW - should I turn the heating on before each tab ??? Logically, it is not necessary (after the first pizza, it is already warmed up). But it turns on after each opening of the lid for warming up.
2.According to the instructions, the food is laid before reheating, but I DO NOT NEED HIGH SPEED AND TEMPERATURE 260.
3. I can't figure out, in recipes for AG, cooking times are given with or without heating time. I'm subtracting the warm-up time now.
Actually, everything is preparing well, but a lot of incomprehensible and dances with a tambourine around the AG.
Either I don't understand something or the unit is buggy. : - \ Tell me who can do what

I simply physically do not recognize recipes for aero, I do everything by typing. Tank preheating, I ignore it too. I work at temperatures of 170-180 degrees. I don’t have a propeller speed, it’s only one. If someone wants to burn out, put 220-260 and forward.And what I just didn’t remake: carp, and chickens, ducks, and french fries in uniform, and kebabs on skewers, and soups in garšochki, and baking pork neck ..... etc.

And how to do conservation in it?