What Not to Cook in an Air Fryer: 6 Foods and Easy Fixes

An air fryer is versatile, but it is not a replacement for every pan in the kitchen. Because it works by blasting hot air through a perforated basket, some foods make a mess, cook unevenly or simply turn out better another way.

Here are the common problem foods, why they go wrong and what to do instead.

Wet batters

Beer-battered fish, tempura and homemade Yorkshire pudding batter are runny when they go in. In a basket with holes, the batter drips straight through onto the drawer before it has a chance to set, and the fan can spatter it onto the element.

Instead, use a dry coating: dip food in seasoned flour, then beaten egg, then breadcrumbs or crushed cornflakes. For Yorkshire puddings, use a solid metal tin that fits the drawer, or cook them in the oven alongside a roast.

Light, loose foods

Raw spinach, kale leaves, loose herbs and popcorn kernels are so light that the fan can lift them. They may stick to the element and scorch. Kale crisps can work if the leaves are well coated in oil and held down by a rack, but loose leaves are a fire and smoke risk.

Wilt greens on the hob instead, or stir them into a dish once it comes out of the air fryer. Make popcorn in a lidded pan or the microwave.

Cheese on its own

Grated cheese or slices of soft cheese melt and run through the holes, then burn on the drawer. Halloumi is the exception, as it softens without fully melting.

Breaded mozzarella sticks or cheese-topped dishes in a tin work fine. Freeze breaded cheese sticks for at least an hour before air frying so the coating sets before the cheese melts.

Rice, pasta and grains

Dried rice and pasta need to absorb a lot of water, which an air fryer cannot provide. Cook them on the hob, then use the air fryer for what it does well, such as crisping leftover cooked pasta into a snack or reheating a pasta bake in an ovenproof dish.

If you reheat cooked rice, make sure it was cooled quickly and kept in the fridge for no more than a day, and reheat it until steaming hot throughout. Only reheat rice once.

Large joints and whole birds that barely fit

If a joint or chicken touches the sides or comes close to the element, the top will burn before the inside is cooked and the parts against the basket stay pale. As a rough rule, leave a few centimetres of space all round and on top.

Smaller whole chickens fit in many larger models; bigger joints and turkeys belong in the oven. If you do cook a whole bird, check the thickest part of the thigh reaches 75°C.

Tip: A crowded basket is the most common air fryer mistake of all. Cooking in two batches is usually faster overall than one overloaded batch that steams.

Foods that work better in a pan or microwave

Some foods are simply easier elsewhere:

• Soups, stews and sauces — use the hob or slow cooker
• Scrambled eggs and omelettes in large quantities — a frying pan is quicker
• Steamed green veg such as peas and green beans when you want them soft — microwave or steam
• Very fatty foods in large amounts, such as a full pack of bacon, which can fill the drawer with fat and smoke

General information only. Check product labels and manufacturer instructions before you start.