Multicooker or Airfryer?

And for several years I have been trying to want AH and it just doesn't work
When I think about it - how inconvenient it is to walk with such a heavy bowl to wash, put / take it out vertically, I can't do it with my hand at all, place a mountain on the table for him, you can't hide him back and forth ...
That is, in the presence of a good oven and air fryer, I just can't feel the need for AG

My AG was the first from a large size, moreover, the choice was between cartoon and AG. I cooked in it often, I don't have an oven and won't. Then I bought the cartoon and AG went into the closet, since I liked the baked goods in the cartoon more (charlottes, casseroles, etc. ..). When, a year later, AG died with a ponytail - I bought an air fryer and I can't get enough of it - the same AG, only smaller, more convenient in washing and cooking. The only thing is that you can't cook a whole grilled chicken. Yesterday I looked at cheap AG - I thought, I need or don't need to replace the deceased, Schaub was .. my heart did not skip a beat, passed by.

Sharlok-casseroles-biscuits-muffins in the cartoon, yes ... And buns, pies, meat-vegetables baked AG steers

Tatyan, I had an AG. I have something to compare with - the air fryer drives even because it cooks faster and faster, and you also don't need extra containers for cooking - there the basket basically replaces all the molds and dishes, grates that I bought for AG. In the presence of an air fryer, AG is no longer needed. This is how some appliances push other similar appliances out of the kitchen.

I'm not arguing about the air fryer. I'm talking about baking in comparison with the cartoon.

I bought an air fryer and I can’t get enough of it - the same AG, only smaller, more convenient both in washing and in cooking. The only thing is that you can't cook a whole grilled chicken.

In addition to the whole grilled chicken (and other advantages), I am attracted to the airfryer by the opportunity to cook in portioned pots.

This air fryer is a really nice unit, I'm already thinking about adding it to my list.

And I'm talking about an air fryer to the fact that if there is a choice between AG and multi, then you can immediately consider a multi tandem with an air fryer (you need a cartoon, but you already have to get out with the second device).

In addition to the whole grilled chicken (and other advantages), I am attracted to the airfryer by the opportunity to cook in portioned pots.

And I cook everything that I used to cook in pots - now I cook in a cartoon - for some reason all the dishes in it turn out to be tastier and richer in taste, and, moreover, they are not trying to escape anywhere. And then you can put it in a pot, if you basically eat from a pot.

And in a pot and then you can peellozh, if in principle you eat from a pot.

No, it just doesn't matter. Another thing is more important: while cooking in portioned pots, you can make someone sharper and add more salt. And so one of the family members has to pepper and salt on the plate.

And what's strange - I want a slow cooker
Despite the fact that it also occupies a place and is also heavy ...
That is, a small MV sooner or later, but I will buy it, it is tastier than porridge in MV, I can not imagine.

Crook, that's how I wanted a slow cooker and bought a small one = 3.5 liters. never regretted it. Porridge is even tastier there than in a slow cooker. Itself did not expect. I wanted a pressure cooker, but bought a slow cooker)))) here we are women, incomprehensible people ...
and again about AG - I have a good big oven. But ... it's not serious to bake 6 pies in it, in fact, while it heats up, while this is.And then there is the dough in the refrigerator - I came home from work, quickly blinded it, while I drink tea - the pies are ready, baked for 10-15 minutes, no need to wait. and the oven for me is already a whole business, not to mention, I don't know who has how - but I have pans there ...

In AG, I like pies with filling more than from the oven (juicier), it is good to make preparations in it directly in cans, quickly dry greens (and seeds). And I just love the slow cooker and the slow cooker!

Perhaps it depends on the model of the airfryer. My Hotter Tiger has a frying mode (according to the instructions) - a temperature of 235 degrees, a frying pan is drawn. Repeatedly fried in a metal frying pan in AE - fries!

I have the same Hotter, but in AG there is still more grill baking, and not the classic frying in oil, despite the fact that there is a frying mode.

I have a slow cooker, I have been using it for a long time and everything suits me. Our oven is old and serves us only in the country. Choosing between the two units I will choose a cartoon. With her, I completely forgot about the existence of pots and pans. I have a REDMOND RMC-4503 with a lot of programs and modes. In addition to the usual dishes, I cook compotes, preserves, and jellied meat. There is also a multi-cook program

I have both. I do not understand how you can choose one thing, unless you are a vegetarian.

Pressure cooker!

[Vei]

Vei, but tell me what is better to choose a multicooker or a multicooker-pressure cooker?

There should be a lot of appliances in the kitchen - how much do you spend each month on food at home? And if you want something unusual, then maybe in a cafe-restaurant-barbecue? A kitchen. you buy equipment for years! Why then be hungry?
Each device can do something better than others.
There should be both a slow cooker and a pressure cooker.
And since chicken or smoked products or baked potatoes, etc., turn out well in an airfryer, it will NEVER work out either in a multicooker or in an airfryer.
Moreover, an air fryer will NEVER taste deep fat by definition - the principle of cooking there is completely different than in a deep fat fryer. And the taste of French fries or chicken wings or the like will never taste so delicious in an air fryer. It's just blowing air over the OILED product and not frying in oil.
I speak as users of all this.

igorechek, airfryer and airfryer are almost the same, only the volume is different, there will be NO big difference between chicken from airfryer and airfryer! The principle of cooking is the same - blowing hot air. Although I agree with you that there is a difference between fries from AF and from a classic deep fryer.

and the oven for me is already a whole business, not to mention, I don't know who has how - but I have pans there ...

and I have sockets there

igorechek, airfryer and airfryer are almost the same, only the volume is different, there will be NO big difference between chicken from airfryer and airfryer! The principle of cooking is the same - blowing hot air. Although I agree with you that there is a difference between fries from AF and from a classic deep fryer.

I agree that the principle of the air fryer and the airfryer is the same. I just warn people that if they want to cook food in the classic version, then they just need to buy a deep fryer. And an air fryer is more suitable for diet food.
Air fryers simply positioned themselves as a useful fryer with little oil consumption at first. And a lot of people fell for it. And then they were disappointed. When buying a device, you need to know what it is for without guile.

and I have sockets there

I don't think you need to be a complete fan of one device.
There are a lot of dishes WHICH CANNOT BE PRODUCED WITHOUT THE OVEN. You are simply depriving yourself of most of the delicious food.

I have not very long ago.
I repeat once again .... I cook EVERYTHING in it !!!

I also had it for a long time, but I cook a little in it, the biscuit did not work out (burned on top, raw below), I had to turn the buns (they were raw below). I mainly use it for omelettes and grilling.
Am I doing something wrong?
Maybe there is a special topic?

I also had it for a long time, but I cook a little in it, the biscuit did not work out (burned on top, raw below), I had to turn the buns (they were raw below). I use it mainly for omelettes and for grilling.
Am I doing something wrong?
Maybe there is a special topic?

You don't need to bake anything. For this there is a cartoon or an oven or a mini-oven or a conv. microwave ... I, too, never baked well in the airfryer. So why bother.
I use the airfryer mainly for frying chicken (fat flows out, blows in air - feast for the eyes) or its parts. Shish kebabs and hot-cold smoking are good. For a long time, reading the tips and instructions, I could not get smoked on sawdust until I did it in a simple way.
I put the sawdust in foil, fold everything into a sausage and lay the foil sausage in a semicircle to the heating element itself between the glass and the grate. The smell is amazing. Only if you are cooking cold smoking, then you should still put on the T max until the smell appears.
X It pours well like a baked potato, etc.

Girls and boys, tell me, please, if you cook the whole chicken, at what temperature and should you wear a ring so that the chicken does not burn?

If the chicken is whole, then the ring must be worn. When blowing with air, uneven heating is created in any AG. Most of the heat goes around the circumference under the heating element, and in the center and along the edges, the temperature is lower. The further the product is from the heating element itself, the more evenly it will heat up over the entire area. Therefore, you should not lay the product close to the heating element, even if it fits well. The crust will be very unevenly fried.
In addition, at the lowest grille, the worst blowing occurs from the bottom.
In time, the whole chicken is cooked for about an hour. But it is better to do it at MAX temperature at the end of cooking for 10-15 minutes for a crust, and first drive it to 205-230 * to warm up in the middle. Look for readiness at the bone, making a cut in a thick place.

If the chicken is whole, then the ring must be worn. When blowing with air, uneven heating is created in any AG. Most of the heat goes around the circumference under the heating element, and in the center and along the edges, the temperature is lower. The further the product is from the heating element itself, the more evenly it will heat up over the entire area. Therefore, you should not lay the product close to the heating element, even if it fits well. The crust will be very unevenly fried.
In addition, at the lowest grille, the worst blowing occurs from the bottom.
By the time the whole chicken is cooked for about an hour and a half, because with the ring, the cooking time is added by 10-15 minutes .. But it is better to do at MAX temperature at the end of cooking for 10-15 minutes for a crust, and first drive it to 205-230 * to warm up in the middle. Look for readiness at the bone, making a cut in a thick place.

I do not have an expansion ring and still cooks great chicken on the lower wire rack, half an hour each with turning.

I have had CF for 4 years, I use it every day, or even 2 times a day - I just can't imagine my life without it !!!
I have been looking at AG for a long time, I tried vegetables cooked in it, the fries are NOT tasty. We do not eat meat, so I have a slightly different situation, and the fish is excellent and it turns out in CF. I still decided that I don't need AG, I'd rather buy an air fryer, I'm waiting for a new tefal family model with a large bowl

Hello, I have an AG Flavor Wave Turbo with a halogen tube fixed in the form of a ring.
Today, while cooking, it suddenly turned out that the light does not turn on and the temperature does not rise
It looks like that halogen tube has burned out.
Does anyone have experience? Is it possible to buy a new one and is it possible to replace it at all? Or is there such a design that everything is disposable?

I have hotter hotter for 3 years, Polaris Floris multicooker for several months. We don't really like stews. Therefore, meat, chicken is AG. In Ag I cook meat, chicken, smoking, scrambled eggs, fries, baked, different in pots, bake in foil, hot sandwiches. Multicooker - yogurt, sour cream, porridge, rice, buckwheat for a side dish, soup (sometimes), baked goods. Pilaf only in a cauldron. And it is better in a cauldron at the dacha on the fire. I practically do not cook on steam, because we do not like it.
AG love that without oil, and excess fat drains. We love meat and fish. We love smoked food very much. (preferably naturally on a fire and alder), but AG will also come down in winter. But stew, steam, milk is not for us. Therefore, AG is better for our family., But I will not refuse a multicooker either. I don't plan to take a single device with me on vacation - I bought a second copy for the dacha, and we rest either in tents on the shore of the lake (there is no electricity there), or at the sea, and there I never cook - only a cafe.

My slow cooker is already the second in a row. And the airfryer never existed. Here I saw an advertisement for AG Redmond 241. I have a cartoon Redmond, so I realized that it can be used with it. By itself, it is small, convenient to store. And when you need to put it on the bowl and cook. Can anyone already use it? I want to buy, I would listen to the reviews.

[Adelena]

Adelena, here is the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=369974.0

The multicooker and the AG are different appliances. They do not replace each other. If possible, it is better to have both. Plus a pressure cooker.

[Adelena]

Adelena, here is the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=369974.0

Wow, thanks a lot! It turns out that there are already a lot of people using it, and I just found out about its existence)))