BUYER’S GUIDE

Anything you can do in a fan oven you can do in an air-fryer – the latter is just more compact and energy-efficient. And you need much less oil to brown and crisp food. An electric coil provides radiant dry heat, which a fan circulates to cook the food. The convection action converts the small amount of oil you use into a fine mist that coats the food as it circulates. Moisture in the food creates the steam needed to complete the cooking process.

THINGS TO CONSIDER:

• Air-fryers differ in size and versatility, so think about what you’ll most likely be cooking, and for how many people. Also check the dimensions to see if you have enough counter and storage space.

• It’s a plus to buy an air-fryer that can do more than one thing. Some also offer dehydration, baking and grilling. Additional pre-sets for particular foods and an indicator to let you know when to check on your food can also be helpful.

• All air-fryers come with a timer.

• In terms of temperature control, you can choose anything from 80°C to 200°C. This could be handy if you want more control over your cooking.

• You might appreciate an air-fryer with dishwasher-safe parts.

• Defrosting isn’t necessary, as the heated air draws excess moisture out of food. Extend your cooking time if you start from frozen.

• You can use tinfoil or metal containers in an air-fryer. Just ensure nothing blocks the flow of super-heated air around the cooking chamber.

• Don’t overload the fryer, as your food could stay at a bacteria-friendly temperature for too long and may not cook properly.